By Wilfred Pilo
KUCHING, Sept 4: Customers waiting patiently as the energetic 75-year-old Wang Cho Tong dishes out delectable succulent pork from his massive decade-old cooking pot, is a common sight at Song Kheng Hai Ground Food and Recreation Centre.
Wang’s stall, named Jakson, is a popular spot for lunch for those in search of a hearty porky meal.
Wang said he has been preparing his signature pork leg rice and ‘kueh chap’ dishes for four decades, and he does not mind sharing how to prepare pork meat and offal at the cooking station from where he serves his dishes.
“In this way, customers can see what I do with the dishes. People want to know how the dishes they consume are readied. I suppose it boosts their appetite,” he opined.
Wang told DayakDaily he actually had been preparing pork leg rice since the 1980s from Bishopsgate Street as his family used to operate a ‘kopitiam’ there which belonged to his late father.
He added that was how he started his own culinary venture at the age of 30, as that was the trade he knew when discussing with family and friends.
“After I left school at Chung Hua No. 1, I worked for my father as a drink maker at the coffee shop. I picked up the skills fast and well.
“When you are involved in the family’s food and beverage (F&B) trade, it is almost inevitable that you will take up the profession.
“In those days, Carpenter Street was the place to go for good food and beverages,” Wang said, noting that when his family was in the F&B line, it was more profitable at the time.
He chuckled that from then until now, donning the apron has been his routine.
After marrying his wife, Then Si Thai, he opted to sell pork leg rice at Song Kheng Hai Ground Food and Recreation Centre in 1996 until today.
Ever since moving to the location, Wang’s stall has become a popular spot to eat pork leg rice and ‘kueh chap’.
Wang said that he is happy that his regulars and new customers still patronise his stall.
“I appreciated the good food reviews from people who remember me and my family’s ‘kopitiam’ at Bishopsgate. At this age, it is hard to recognise people.
“Doing this work routinely keeps me focused and active. I have worked in this environment since young. It would be hard for me to hang up my wok, my apron and throw in the white towel. This is my life,” he revealed.
Wang said he needs to work hard as his only child and son, who is 33, has Down Syndrome.
He revealed that he and his 70-year-old wife could not focus on their stall full-time now as they needed to bring their son for medical care at times.
“We have him with us most of the time here at the stall or send him to the care centre. It does affect our routine but we are used to it. He is our only worry,” he said.
Wang shared that despite his worries about his son, he is optimistic that he and his wife can do the work for a few more years.
“We used to work every day, but now we’ve cut back to five days a week. We start getting ready at 6am and by 10.30am we’re ready to serve our customers.”
He disclosed that he prepares around 15 kilogrammes of pork meat, pork knuckles and offal daily.
“All the meat and ‘spare parts’ would ideally be cooked in the broth for two-and-a-half hours. If I slice the meat and it is not soft enough, I will place it back into the boiling broth. That is how you serve succulent pork leg rice,” he explained.
Wang opined the hawkers at the centre still offer and feature some of the best local dishes in town as they had many years of experience in preparing and serving dishes like fried noodles, ‘rojak’, ‘sotong kangkong’,’belacan beehoon’ and shaved ice desserts like ABC.
“The centre is still a popular place for Kuchingites especially on the weekends. We at the centre all hope to be part of serving good food in the city,” he said.
Wang’s stall called Jakson is located at No. 21 Song Kheng Hai Food And Recreation Centre. He operates daily except on Monday and Tuesday, from 10.30am to 4.30pm.
Call 019 829 2468 for more information. — DayakDaily
