By Wilfred Pilo
After a decade in non-vegan cooking, 40-year-old Daniel Wong Kah Hoo has transitioned into a vegan chef, a change inspired by his marriage to a Sarawakian woman who is vegetarian.
Wong, a Perak native with over two decades of culinary experience, revealed that he had always dreamed of mastering vegan cuisine.
However, this aspiration only became a reality eight years ago, when he fell in love with a woman from Sarawak while they were both working in Singapore.
“Even before I met my wife in Singapore, my friend asked me to be a vegan chef, but it never materialised as it was easier to make regular, non-vegan Chinese food.
“However, marrying a vegetarian later made the job easier, as I came to understand her beliefs and prepared her meals,” he told DayakDaily.
According to Wong, his wife’s vegetarian lifestyle made the transition more natural, motivating him to sharpen his skills and deepen his knowledge of the cuisine.
“Today, my decision is driven not only by our dietary preferences but also by my belief that vegan cuisine offers a more refreshing and ‘clean’ taste.”
To offer a wider variety of flavours—especially for meat-eaters—he explained that the ingredients in his dishes are chosen to replicate those used in non-vegan cooking, resulting in a taste so similar that many diners cannot tell the difference.
“When I moved to Kuching, I decided to put my vegan culinary skills to practice and make it my profession in the city, as there aren’t many such eateries.
“I’m glad my food has been well-received. It’s been over a year since I started serving these dishes at my eatery, and customers have been very supportive,” he said with a laugh.
Wong is unafraid to keep refining his culinary skills, improving his vegan dishes day by day, and continually learning about ingredients that can replicate the taste and texture of non-vegan food.
“I am sure members of the public are sometimes looking for something different in their diets, and I am providing them with culinary options. I am optimistic that my vegan dishes could go far and be accepted by locals here.”
To accommodate the busy lives of city residents looking for a satisfying vegan meal, he enthusiastically recommends his flavourful Singapore-style Hokkien Mee, which has become a signature item.
“These dishes are meant for those who prefer lighter meals; however, I also offer about eighty other dishes for customers who prefer an à la carte dining experience,” he added.
Wong’s Singapore Hokkien Mee stall is located at Lim Ko Pi Kopitiam in the BDC Commercial Centre.
It operates daily from 8.30am to 2.30pm and from 5pm to 8.30pm, except on Wednesdays. — DayakDaily
