By Wilfred Pilo
KUCHING, Dec 4: For 62-year-old chicken and pork rice vendor Kong Kian Fong, affectionately known as Ah Fong, a simple finger signal or a familiar voice is all it takes to confirm a customer’s order at his stall.
Kong shared that this unique dynamic unfolds daily during the busy lunch rush, especially with the regulars he has served for over 32 years at his stall in a cafe at Hui Sing Garden Commercial Centre.
Speaking to DayakDaily, Kong said his stall is always bustling during lunchtime, with patrons eager to savor his popular steamed chicken or five-spice-flavored pork rice dishes.
“I’m always at the stall, behind my chopping board, preparing orders. I rely on visual contact and voice recognition to take orders, especially during the rush,” he said.
This system, he explained, helps him streamline operations and keep up with demand.
“I can immediately tell if someone is a regular. Regulars know me as Ah Fong and place their orders using simple gestures or familiar voices,” he said with a laugh.
Kong noted that building rapport with his customers over three decades has been one of the most rewarding aspects of his work.
“It’s heartening when people know me by name. It shows they appreciate the food I serve. Many of them have introduced their friends and family to my stall, and they’ve become my biggest promoters,” he said.
Acknowledging the power of social media and word-of-mouth recommendations, Kong added, “These days, netizens play a big role in promoting good food. I’ve learned to embrace it, as it brings more people to my stall.”
Kong’s foray into the food business began when he left a 9-to-5 job and moved from Sibu to Kuching in search of better opportunities.
“After moving to Kuching, I was unsure about my next step. With a small family to support and a love for cooking, I decided to open a food stall,” he shared.
As a father of seven, Kong credited his culinary skills to his parents, saying, “I grew up cooking for my family, honing my skills, and collecting recipes.”
Focusing on local fast-food options, Kong decided to specialize in steamed chicken and braised pork dishes, knowing they would appeal to the working crowd.
“The five-spice braised pork, or ‘palo pork,’ is a Hakka specialty I learned from my mother. It has become a favorite among my customers. They often order chicken, pork, or a mix of both,” he revealed.
Kong starts his day at 5.30am, preparing the dishes with his wife’s help.
Most of his children have moved on with their own lives, but he hopes his youngest son, who recently completed school, will eventually take over the business.
“It’s a decent livelihood. I believe there will always be a demand for chicken and pork dishes. People enjoy these meals because they suit their palate,” he said.
Preparing the dishes, however, requires precision and patience.
“Braised pork and steamed chicken may sound simple, but they need constant supervision to ensure consistency. I take pride in maintaining the quality my customers have come to expect,” Kong added.
As for the future, Kong hopes his stall will remain a go-to spot for lunch in Hui Sing Garden.
“I’m grateful my customers enjoy the food I prepare. I hope they’ll keep coming back to Ah Fong’s stall whenever they’re in the area,” he said with a smile.
Ah Fong’s stall is located at Hua San Court Cafe, Hui Sing Commercial Centre, and operates daily from 9.30am to 3.00pm, except on Thursdays.
For inquiries, call 016-897-5278. — Dayak Daily
