By Wilfred Pilo
KUCHING, Oct 22: After years of selling flower pots, 72-year-old Goh Cheng Kuang decided to turn his passion toward another craft, the culinary trade specialising in beef-based noodle dishes.
Today, more than three decades later, Goh is celebrated for his signature ‘gu bak mee’ (beef noodles) and a variety of other beef noodle creations that have won over loyal customers from near and far.
Drawing inspiration from his earlier days supplying pots for gardens, he named his stall Kuma Garden — “Kuma”, derived from a Chinese word that sounds like “cow”.
The jovial and soft-spoken Goh admitted that his culinary journey could have started much earlier, but his love for landscapes and beautiful plants initially took precedence.
“I changed professions mainly for economic reasons and because I knew I had the skills to make delicious dishes
“Plants and flowers are beautiful, but food is a necessity for everyone. So, it was time for a change. I have no regrets. This is a more reliable and rewarding profession,” he told Dayakdaily.
With that mindset, Goh began crafting fried noodle dishes served with beef, and his stall quickly gained popularity. About 20 years ago, he introduced gu bak mee, which soon became his best-selling item.
“It paid off. My gu bak mee became one of the most sought-after noodle dishes, alongside my kueh tiaw beef noodles.
“I think I might be the only one around serving so many beef noodle varieties, giving people more choices,” he shared proudly
At his current stall, the ever-energetic Goh can still be seen behind the counter or at the frying station, preparing meals with practiced precision.
For the past seven years, he has been cooking daily from dawn until midday, maintaining the same enthusiasm he had decades ago.
“Even at my previous cafe, I kept the same routine. You must be passionate and consistent to serve good noodle dishes. I believe that’s why my customers keep coming back,” he said with a smile.
Goh insists on using only Australian beef, prized for its tenderness and flavour.
“When the meat is tender, customers enjoy it more. I go the extra mile to make sure they’re satisfied. Many locals say my noodles taste the same every time and hearing that keeps me motivated.
“No time to hang my apron yet. I’ll keep cooking until the sun truly sets,” he added with a laugh.
Although none of his six children has joined him at the stall yet, Goh remains hopeful that his culinary legacy will continue.
In addition to his famous beef noodles, Kuma Garden also offers a variety of affordable noodle and rice dishes.
Kuma Garden is located at Hong Kong Pau Cafe, opposite Stutong Community Market, along Jalan Setia Raja. It opens daily from 6am to 12.30pm. — DayakDaily
