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 find new ways to reinvent the traditional bun.
At Chang Lok Chiu Cafe, along Jalan Bukit Lima, Sibu, one stall in particular has been drawing steady attention from customers eager for a modern take on the classic ‘Foochow bagel’.
For Madam Lu, who has been selling kompia for nearly a decade, her best-selling creation is the Foochow burger; a simple but satisfying twist on the familiar bun.
“I started selling here about seven to eight years ago,” she told the D’Drift team. “I use Zen Don buns, but I asked my supplier to make them less sweet so the fillings can complement the bun better.”
Unlike the traditional kompia often enjoyed on its own or with simple fillings, Madam Lu’s version is lightly toasted for a crisp outer bite before being packed with ingredients more commonly associated with Western-style breakfasts. The buns are also bigger than the usual kompia, similar to the size of a burger.
Savoury and packed with flavour, each bun is layered with cheese, a sunny-side-up egg, and a choice of filling, including fish fillet, tuna, sausage, chicken, or beef.
The result is a compact yet hearty meal that has become popular with both dine-in customers and delivery orders.
Despite the modern twist, Madam Lu has not strayed far from tradition. She continues to offer kompia goreng or deep-fried buns stuffed with minced pork, for patrons seeking a familiar favourite.
Madam Lu is assisted daily by her two sons, who help manage the flow of orders during busy mornings.
Prices remain affordable, with customers able to purchase multiple pieces of the filling Foochow burgers without stretching their wallets.
Operating from early morning, the stall caters largely to the breakfast crowd. Open daily from 6am to 11am, Madam Lu’s kompia creations have become a convenient stop for those seeking a quick but substantial start to the day.
– DayakDaily
