Miri man sets benchmark with first 24-hour automated dog boarding system, recognised by Malaysia,...
By DayakDaily Team
KUCHING, April 6: A Miri man has set a new benchmark in pet care with the introduction of Malaysia’s first fully automated...
Two sisters revive decades-old family Kampua Mee legacy at BDC eatery
By Wilfred Pilo
KUCHING, April 6: The rich, fragrant blend of pork lard and fried shallot oil now wafts through the bustling C3 Cafe at...
Drenched, mud-covered in deep pit: The men who brought water back to Sibu
By DayakDaily Team
SIBU, April 1: As taps across the Swan City ran dry and households waited anxiously, a different reality unfolded beneath the streets...
Husband-and-wife duo bring long-kept Kueh Chap recipe to busy Green Heights eatery
By Wilfred Pilo
A husband-and-wife team have brought their closely guarded Kueh Chap recipe to the bustling Tah San Yuan Cafe at Green Heights Commercial...
Kinchin’s Resepi Tabas serves up traditional S’wak Dayak ‘pansuh’ dishes with a modern twist...
By Wilfred Pilo
KUCHING, March 25: It has been a new culinary experience for Kinchin Ringah, a 37-year-old Dayak food operator who has spent the...
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...
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