By Wilfred Pilo
KUCHING, Aug 28: From before dawn until midday, 63-year-old fried noodle seller Chang Siew Chai will don his apron to prepare and serve customers with savoury fried noodle dishes of their choice.
A lonely figure occupying a section of a shop which sells fruits and assorted local ‘kuih’ along a lane in the bustling Kenyalang Park Commercial Centre, Chang told DayakDaily that he had been operating at the location for 12 years.
Before he moved to his present location, he worked as a cook for a year from 1989 to 1990 in Taiwan and later at various restaurants and a well-known hotel in the city before it transformed into a luxury hotel.
“So it has been 35 (years) now. I inherited the skills of my father. He has worked in various restaurants and at the well-known hotel where he brought me to work. Unfortunately, he and my mother are no more.”
When asked to share about his culinary experiences over the years, Chang chuckled and revealed he was a small, fragile figure and could not lift a wok.
“I was worried as I wanted to learn the culinary trade in Taiwan and see the country. With patience and perseverance, I got the hang of it.
“This metal wok is heavy and not as easy as (to use) people see it,” he shared.
Hailing from Kenyalang himself and married with two children, Chang wished he had taken up higher education.
“I only completed Primary Six and then did odd jobs. I am glad I got into the culinary world. So now, when I am a cook and cook my noodles or other food, I always do it with my heart and the best I can.
“Until today, I serve my customers this way. I hope people would patronise my stall.”
Chang said his current location is strategic as patrons going to and coming from Kenyalang Park Market pass by through an exit gate to the shopping centre.
“I catch the ‘early birds’. I’m already at the spot daily by 4am. This is my daily routine unless I have other important matters to attend to,” he revealed.
Chang added when he started, his noodles were priced much cheaper.
“I recall my simple kueh teow dish with bean sprouts was just RM3, but now it is sold for RM4. With an egg, it is RM1.50 more. The rest of my savoury noodles dishes like ‘bihun’ and ‘kueh teow’ would be between RM6 and RM6.50.”
Chang believed that the food he sells must be affordable and palatable.
He added he is not tech-savvy and doesn’t use online delivery services or social media platforms.
“I don’t even know much about such things. I only used an old handphone. Leave the tech to young people.”
He said as a street noodle seller, it is important to prepare and serve food from the heart.
“If we are modest, people will remember us. I am all alone. My only tools for my profession are my wok and culinary skills. I don’t have other skills.
“At this age, I want to remain calm and serve savoury fried noodles from this spot. I hope people like my noodles and come back to support me,” he said.
Chang’s stall is located at one end of a fruit shop along Lorong Sim Kheng Hong 4, Kenyalang Park Commercial Centre. He operates from 4am to 12pm daily. — DayakDaily
