By Wilfred Pilo
KUCHING, Dec 2: A scribbled handwritten signboard, the smoky aroma of a cooking station, the clanking of a metal ladle against a wok, and Sibu-style delectable dishes are the signature attractions of the kitchen run by 67-year-old former restaurant chef Wee Kie Keng.
Wee has been in the culinary industry for over five decades which he spent preparing Chinese-style dishes with a twist of Sibu flavours.
“I have prepared many Chinese-style recipes over the years while working in restaurants here and abroad,” he said.
According to Wee, he spent a year in the kitchen of a five-star hotel in Taiwan in his late thirties to hone his culinary skills which he inherited from his father, a popular food operator in Sibu.
“After I left school, I followed my father and our family assisted him. We used to have a food stall near a bank at Jalan Tukang Besi Sibu. It was a popular eatery—locals in Sibu will know.
“After coming back from abroad, I settled in Kuching and started my food stall at BDC Commercial Centre and then moved to Jalan Setia Raja within the vicinity of Stutong Community Market. Now, I have been in this location for four years,” he shared.
Wee mentioned that many people from Sibu live in Kuching, and he does his best to provide them with a taste of home.
“That’s how the stall signboard ‘Sibu Goreng’ came about. If they’re from Sibu, they’ll recognise the familiar flavours. Of course, anyone can enjoy my style of cooking,” he chuckled.
He added that at his age, he wants to occupy his time with his culinary skills, serve good food, and make some money for himself and his wife.
Wee lamented he had lost many of his recipes as he had not recorded them.
“I only completed Primary Four, and my writing is poor despite speaking Chinese in addition to English, Iban (from my wife), and the local Malay dialect.”
He opined that speaking local dialects had made his work easier when communicating with patrons.
“I speak Iban, and most of the older Chinese generation in Sibu like me also speak the language. Of course, the town has a predominantly Iban community. But we live in a close-knit society and learn the language.
“If my customers hear me speaking Iban in Kuching, a predominantly Chinese area, they might think I am Iban too,” he smiled.
Wee is happy that his food stall has attracted Iban customers in the Tabuan Laru area, but to cater to everyone’s taste, his stall now offers 20 noodle dishes and 20 a la carte dishes.
“Regulars like my ‘Mee Goreng Sup’, ‘Mee Basah’ (Foochow Style Noodle), ‘Mee or Kueh Teow Tomato’, ‘Cantonese Kueh Teow’, ‘Crispy Mee’, and more.
“Some just order vegetable soup or mixed pork soup served with rice. These are popular dishes at affordable prices,” he said
Wee said he has only one daughter, who is married to a food operator, and he hopes she would follow in his footsteps.
“I consider myself blessed to have learned the trade from my father and to have worked in five-star kitchens, where I had proved my abilities.
“I had cooked for many public figures who are friends and who occasionally patronise my stall.
“At this age, I love to serve and hope that in Kuching, those who fancy a little bit of Sibu will try my dishes.”
Wee’s Sibu Goreng stall is at YS Food Court Tabuan Laru Commercial Centre. It operates daily from 8am to 1pm except Tuesdays. For more information, call 014 330 3326. —DayakDaily.
