By Wilfred Pilo
KUCHING, May 14: For the past three years, 54-year-old Ricky Kho has kept customers coming back with his enticing and flavourful “cha kueh” or fried flat rice cake dishes at Old Rex Cucur Udang Cafe on Jalan Nanas.
A life-size poster of Kho displayed on the glass screen of his stall has also cemented his identity as one of the eatery’s familiar and well-loved operators, known for serving hearty plates of the savoury local favourite.
Joining the line-up of culinary artisans at the nostalgic eatery gave Kho not only a livelihood, but also a fresh start in life.
He admitted he never imagined food preparation would become his profession, but with encouragement and support from friends, he found his “light at the end of the tunnel”.
Since then, preparing fried flat rice cakes has enabled him to regain his footing after the Covid-19 pandemic disrupted his previous career.
“Before the pandemic, I worked in the wholesale industry. But after it ended, the market slowed significantly and I faced a major setback.
“I realised that selling food would allow me to earn an income daily, which was important to support myself and my family.
“So I learned how to prepare flat rice cakes from a friend, and with their guidance and support, I started this business.
“I’m grateful to the eatery and its owner. My stall has grown well, and now I’m proud to be part of this establishment, serving familiar dishes to customers,” he told DayakDaily when sharing how he ventured into the culinary trade.
Kho revealed that when he first started preparing the dish, the process was completely unfamiliar to him and required constant learning.
Fortunately, he discovered a hidden talent for the craft and approached it with the same perseverance he had developed during his years in sales.
“My experience in sales taught me resilience. Now, all I need to do is put on my apron, place the prepared flat rice cakes into the wok with a few ingredients, and start crafting these savoury dishes,” he said.
Kho shared that he had previously invested in several stalls offering the same dishes while hiring and training staff to operate them. However, the venture did not work out as planned, prompting him to abandon the idea in favour of running a one-man operation.
“I realised I could focus better on improving the dishes and maintaining consistency in taste, which is what customers want. Some stalls serve dishes that are either too salty or too sweet.
“My menu focuses on savoury options, including versions with eggs and bean sprouts, as well as my signature cha kueh with oysters.
“I’m happy that my signature dish has become popular and is highly recommended among seafood lovers,” he added.
Kho said operating at the eatery, known for its colourful and nostalgic history, has been an added bonus, allowing him the opportunity to serve various public figures who have also enjoyed his dishes.
“For now, I enjoy serving my own version of cha kueh and meeting people from all walks of life. My wife helps me at the stall, although my children pursued different professions and are not involved in the culinary field.
“I believe this is my legacy and destiny. At this age, serving these dishes has given me the chance to explore the culinary world on my own terms. Now, it is simply about passion,” he said with a smile.
Kho’s Chachamoo cha kueh stall is located at Old Rex Cucur Udang Cafe on Jalan Nanas. The stall operates daily from 6am to 4pm, except Mondays. For inquiries, contact 011-3533 4339. — DayakDaily
