By Wilfred Pilo
KUCHING, Jan 25: As dusk sets in, the comforting aroma of fresh noodles and steaming buns wafts through the air at Lung Zai Noodle Stall, Stutong Baru, run by culinary partners Annie Boon, 44, and Tommy Ting, 41.
Here, patrons, many of them loyal regulars, gather to savour the duo’s signature dishes, especially their homemade savoury-filled steamed buns, made with generous portions of flavour.
Despite being in operation for only two years, Boon stated that their culinary journey has only just begun.
“Even though we are new here, we have over two decades of combined experience crafting the local noodles and steamed buns, which are a favourite among our regular customers due to their generous fillings and flavour.
“Our food business started during the Movement Control Order (MCO). With people unable to dine out, we decided to prepare food for take-outs. We also partnered with ride-hailing services for deliveries during that time,” she told Dayak Daily.
Before venturing into the world of culinary arts, Boon said she worked in sales. But her love for her grandmother’s cooking inspired her to learn from her on how to prepare local delicacies. From cakes, dumplings, noodles, meat dishes, and other regional specialities, Boon honed her culinary skills, taking pages from her grandmother’s side, and she now serves these at their eatery.
“Despite my previous profession, I love culinary arts, and seeing the positive response to my recipes these days, I knew I’d hit the ‘bullseye’, which gave me all the confidence I needed in the kitchen,” she chuckled.
According to Boon, their Kolo Mee is a hit with patrons for its homemade toppings, including sliced barbecue pork, meatballs, and fish balls, which give their dishes a distinctive and much-loved flavour.
Her partner, Ting, followed a similar journey. After trying his hand at several jobs, he decided to focus on culinary arts. His expertise shines in dishes such as their signature Fried Kueh Tiaw in tomato sauce, Foochow-style noodles, and rice vermicelli.
He even took a year-long sabbatical in 2023, working at a Singaporean restaurant where he deepened his knowledge of the profession and learned to prepare various noodles, dumplings, barbecue, and braised meat dishes.
“In preparation for Chinese New Year 2026, we’re offering our roasted and herbal braised meats menu again. To avoid disappointment, customers are encouraged to place their orders in advance,” he advised.
For now, Boon and Ting are content with their culinary journey and will continue to pursue and hone their skills in this profession.
“In the last two years, we have become a familiar food vendor to the residents here, and we will continue to serve our signature dishes – homemade in taste with a nostalgic vibe,” said Boon with a smile, and Ting nodded.
Their cafe, Lung Zai Noodle Stall, is located along Jalan Stampin Baru, Kampung Stutong Baru. They are open daily from 5pm to 10pm, except on Fridays.
For more information, call 013-4089688. – DayakDaily
