By Wilfred Pilo
63-year-old former construction artisan Wong Hee Soong was skilled in hammering, chiselling, and drilling after leaving school. About 20 years ago, however, he transitioned into the culinary world, swapping construction tools for a knife, chopping board, ladle, wok, and pots.
Despite changing professions and tools, his craftsmanship remains intact. Today, he creates and delights customers with delicate plant-based dishes that have gained popularity, particularly among his largely vegan clientele who frequent his cafe along Jalan Song in Tabuan Heights, Kuching.
Wong, who runs his own cafe, said he credits his craftsmanship skills for his ability to adapt to a profession that demands both manual dexterity and intellectual creativity to produce appealing and palatable vegan food.
“If you want to go into a profession wholeheartedly, you must do your best and create a product that satisfies the end user. When I construct something for my clients and complete it to their satisfaction, they are happy, and I receive my monetary reward.
“The same applies to my vegan dishes. Over the past 15 years, they have attracted patrons who keep returning to my cafe, feeling that their money is well spent,” he told DayakDaily, explaining his transition into the culinary field.
Wong said adopting a vegan lifestyle helped him adapt to his new profession, as he wanted to embrace a plant-based diet and believed it would be healthier as he aged.
“I felt that plant-based food suits me now. It’s not about religion; I simply want to eat food that I believe is better for my health. I feel rejuvenated and full of energy.
“At my age, I still feel capable of working without complaint, and that could be due to my vegan diet,” he chuckled.
Wong revealed that his popular menu includes vegan fried kolo mee and vegan laksa (excluding egg toppings, which are not plant-based), as well as snacks such as long bean fritters and fried stuffed bean curd.
“Most patrons who try my kolo mee say it tastes different from that of other vegan cafes, which I believe comes from my closely guarded recipe. I hope they mean it, as many of them return for the same dish each time they visit.
“As for the long bean fritters, they are battered with mashed mung beans as the main ingredient, giving them a distinctive flavour and texture. In fact, the fritters are based on my mother’s recipe. She used to make them for us to take to school when we were young,” he shared.
He also serves other vegan dishes using various types of noodles, including kueh tiaw, yellow noodles, rice vermicelli, as well as white rice.
“All my dishes are scrumptious, affordable, and reasonably priced,” he added.
Assisting him at the cafe are his wife and daughter, who have learned the vegan culinary trade alongside him over the years. Wong also shared that his son operates his own vegan stall in Simanggang town.
“I hope my children will inherit my legacy. I feel blessed and encourage them to excel in this profession and continue using plant-based ingredients.
“It is always good to offer people food choices that suit their palate. I will continue as long as my craftsmanship is appreciated and my dishes remain delectable,” he said with a smile.
Wong’s cafe, Yuan Yuan Vegetarian Cafe, is located along Jalan Song in Tabuan Heights.
The cafe operates daily from 10am to 9pm, except on public holidays. For enquiries, call 010-383 8539.
— DayakDaily
