By Wilfred Pilo
KUCHING, Aug 12: Forget fancy restaurants and complicated menus. Sometimes, all it takes is a steaming plate of fried kueh tiaw, mee or bihun to bring back memories of simpler times.
For 54-year-old Ho Choon Mai, noodles are more than just a meal.
They are a link to her family’s history, a source of livelihood, and a tribute to the culinary legacy left behind by her late mother.
Tucked away along Lorong Sungai Maong 5 near Taman Mayling, Ho’s modest stall may not catch the eye of passersby, but loyal customers know exactly where to find her.
Every morning, she stands behind a blazing wok, preparing fried kueh tiaw, mee and bihun, alongside a handful of simple rice dishes. There is nothing extravagant on the menu, just honest, affordable local fare cooked the way many Kuching folk have enjoyed for generations.
“I like this place. It is comfortable for me to do my business. My food is simple, basic and affordable at RM5.50 a plate or bowl, so people from all walks of life can enjoy it,” Ho told Dayak Daily.
Many of her regulars are retirees who stop by after their morning exercise routines. For them, the stall is more than a place to eat. It is a familiar gathering spot where friends catch up over breakfast, exchange stories and enjoy a comforting plate of noodles.
Yet Ho never imagined she would one day be running a noodle stall.
Before stepping behind the wok, she spent years behind the wheel as a licensed taxi driver, primarily serving passengers travelling to and from Kuching International Airport.
About a decade ago, she made a life-changing decision. Her mother, who had operated the stall for nearly 20 years, was preparing to retire, and Ho decided to take over the family business, passing her taxi licence to her brother.
As a single mother raising two children, she saw the move as an opportunity to begin a new chapter.
“It was an easy transition. My mother helped me for some time until I got the rhythm,” she recalled.
In many ways, Ho had been preparing for the role long before she officially took over.
Growing up, she spent years observing her mother at work, quietly absorbing the techniques and instincts that cannot be found in cookbooks.
“So somehow, it is in the blood. I learned by watching her. I knew some of the cooking tricks because I had seen her doing it since I was young,” she said.
There was no culinary school, no professional training and no secret recipe manual.
Just a mother, a daughter, a well-seasoned wok and years of lessons passed down through observation and experience.
Today, Ho has no regrets about leaving the taxi industry behind.
The stall has provided her with more than a steady income. It has given her a sense of purpose, a community of familiar faces and countless conversations with customers who have become part of her daily life.
“I really enjoy the work. I am happy when people tell me my cooking is as good as my mother’s,” she said with a laugh.
For Ho, there is no greater compliment. Keeping her mother’s recipes alive is about more than selling noodles. It is about preserving family traditions, honouring cherished memories and sharing a taste of the past with every plate that leaves the wok.
Ho’s stall is located at Lorong Sungai Maong 5, Taman Mayling, and operates daily from 6am to 1pm, except on Mondays. For enquiries, contact 010-963 6199. — DayakDaily
