By Wilfred Pilo
KUCHING, Aug 22: The song ‘Green Green Grass of Home’ sung by legendary singer Tom Jones inspired 63-year-old third-generation noodle maker and seller David Chui Hong Min to return to Kuching to continue his family’s legacy in the culinary trade.
Chui revealed to DayakDaily that his father and grandfather were noodle makers and sellers before and after the Second World War.
“They were popular and used to have a stall at the Open Air Market (The Tower Market). My grandfather, who helmed the stall, was the first noodle man serving the ‘red’ char siew sauce kolo mee there.
“That noodle was the signature dish that we started to make and serve to our patrons in the city.
“My grandfather and my father later went to open a new noodle stall near the vicinity of old Cathay Cinema where the Tun Jugah building is now. When the cinema was bought and the area was developed, we moved to Padungan commercial areas,” disclosed the ex-Thomian.
Chui, of Cantonese ancestry, said that before he opened his stall called Chong Chon Green Noodle, he was in the mechanical and electrical fields and used to work for the renowned businessman the late Tan Sri Ting Pek King.
“I was one of his staff involved in making the record-breaking resort development in Langkawi with him, and it was fun in such an industry. After a while, I quit as nine-to-five jobs are very stressful.
“So, I returned to my roots in the culinary world. At that time, I already had young children, so I came back to Sarawak because I believed that the education and the living environment here is more conducive rather than in bigger cities,” he opined.
Chiu said he started his culinary journey in 2000 with the assistance of his Thai wife.
“I decided to make green noodles initially for my children to consume. They do not like to consume green leafy vegetables. So, making the noodles this way allowed my children to consume them.
“With the skills I had inherited from my father and grandfather and with further honing, I decided to turn it into my business. So, it has been 24 years since I started making and serving green noodles,” he added.
Chui said the green noodles were reminiscent of his family’s ‘evergreen’ fresh noodle business all those years.
“My grandfather and father always ensured patrons eat good ‘fresh’ noodles. That is why when I started 24 years ago, my thoughts were of them and I followed the legacy of always serving fresh noodles to patrons.”
Chiu serves his delectable succulent green noodles with slightly charred tender barbequed pork and chicken. His noodles have been the subject of a number of food reviews and podcasts. A small portion is priced at RM7 while a large portion is at RM10.
His green noodles are made from spinach and flour, cooked just right in boiling water and tossed with barbequed pork drippings, chopped and fried shallots and oil, then topped with slices of barbequed pork and chicken.
“There is no secret in the recipe. I do not use monosodium glutamate (MSG) in my meat and dishes,” Chiu said.
He revealed he prepares his barbequed meat at 5am and serves approximately 25 kilograms of pork and chicken and 20 kilograms of beef and lamb daily.
The green noodles are prepared in the late afternoon
“I also served delectable beef noodles, lamb stewed noodles, green dumplings and vinegar pork leg noodles,” he shared.
Asked where the Chong Chon name derived from, Chui disclosed that it was his mother’s famous ‘siew pau’ (Chinese-style flaky pastry with savoury fillings) stall’s name.
“I used ‘Chong Chon’ to remember her pastry legacy too. She was also well-known for making this pastry,” he explained.
Chiu is happy that his children know of his family’s history in the culinary trade, and they help him and his wife in their spare time.
“It’s up to them if they want to follow the family legacy despite having a profession of their own. Food is an ‘evergreen’ business if you have the heart and soul for it. It’s a great profession. No stress, in my opinion,” he said.
Chui’s Chong Chon Green Noodle is located at Central Park Commercial Centre. The stall opens daily from 7.30am to 2.30pm. For more information, call 016 525 9435. — DayakDaily
