From school dropout to opening six stalls: James ‘Teochew Boy’ Ng builds Kuching kolo...
By Wilfred Pilo
In 2010, a young Teochew boy learned how to prepare Foochow noodle cuisine, kampua, at the age of 16. Two years later,...
70 years of flavour: Ng family keeps Ah Mui’s legendary beef noodle legacy alive
By Wilfred Pilo
KUCHING, March 13: For seven decades, the Ng family has proudly served their beloved “Ah Mui Mee Sapi” (beef noodles). Today, the...
Chef Chang blends experience, local flavours in signature abalone soup
By Wilfred Pilo
KUCHING, March 12: Serving his popular signature Abalone Soup with noodles, 38-year-old culinary enthusiast Dave Chang not only treats customers to a...
Heng Hua meets Baba Nyonya: 6129 Happy Noodle serves 40 years of family flavour
By Wilfred Pilo
Pamela Kho, a 56-year-old noodle vendor, has turned her four decades of culinary experience, learned from her mother, into a bowl of...
A royal twist to simple porridge
By Yvonne T
MIRI, Feb 24: A bowl of porridge. Simple, humble, comforting. Yet the challenge isn’t making it; it’s making it taste so good...
Ah Tek: Kuching’s claypot mushroom chicken mee legend since 1987
By Wilfred Pilo
KUCHING, March 5: Sixty-year-old Lau Eu Kwee, affectionately known as Ah Tek, has been winning hearts and appetites with his signature Claypot...
Betutu fish: The unwanted cheap ‘paloi’ fish of RM0.80 per kati now selling at...
By Yvonne T
NIAH, Feb 23: The local marble goby is a fish of many names. Betutu. Ketutu. Soon Hock. Ikan hantu. In Sarawak, it...
Dearest gentle reader: Sarawakian actor Zheng Xi Yong joins the world of ‘Bridgerton’
By DayakDaily Team
KUCHING, Mar 2: Dearest gentle reader, did you know that Malaysian—or more specifically, Sarawakian—representation has finally made its way to the hit Netflix...
A family recipe, a community favourite: The story behind BDC Famous Kolo Mee
By Wilfred Pilo
Should you find yourself in the vicinity of RH Plaza, a delightful culinary treat awaits. Those who prefer the red char siu...
Foochow burger: A ‘must-try’ modern twist on the classic kompia
By Yvonne T
SIMANGGANG, Feb 26: The humble kompia, long regarded as a staple of Foochow cuisine, continues to prove its versatility as creative cooks...
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