By Wilfred Pilo
KUCHING, Sept 1: Mida Nowil likes to prepare delectable dishes that pass the test of his palate and ‘warm his stomach’ as they remind him of his former job driving a bus in Kuching.
The 71-year-old operates a cafe by the banks of Sungai Kayan in Kampung Bitokan 2 Lundu.
Mida said he makes it a point to ask customers for feedback about his cooking.
“So every time customers give compliments like ‘sedap dan boleh’, it motivates me further. From their comments, I try to maintain the ingredients used in my dishes,” he told DayakDaily when met recently.
Mida revealed that this has been his routine practice since he started in the culinary world after 25 years of driving buses in Kuching.
“Before I got involved as a food operator, I had eaten in many eateries in Kuching before I started or after I finished work. Eating delectable meals is a way to be motivated in your job as you are on the same routines daily.
“In our local work culture, a full ‘warm stomach’ always makes people happy when their routine starts early.
“When you have a good meal, you have the calories and energy to carry out your duties that require a lot of patience and stamina.”
Mida shared that after his contract ended in a ‘good handshake’ in 2004, he decided to operate a food stall in Bau.
“With the help of my wife, I operated and honed my culinary skills and public relations to serve local customers in Bau town for a year.”
When he was selling noodles at his stall, he noticed most of his customers were general contract workers and junior government officers who would have an early start to their work hours.
“They reminded me of who I was when they ordered my dishes. So I made sure I served them delectable dishes and that would have a ‘warm stomach’ after every meal.”
Mida revealed that after a year at the cafe in Bau, it sparked the idea that he could run the same type of food stall at his riverine village and serve folks who commute to work in various private and public sectors in Lundu, Sematan, Bau and Kuching.
“Our village here is thirty minutes to an hour’s drive from these towns. Many villagers would want an early meal before going to work and reaching their destinations. I took this opportunity and was supported by the villagers,” he said.
Mida said his cafe is known by local anglers for fresh river prawns in March and April, as Sungai Kayan is rich with them.
“During these two months, many anglers will usually come to our riverine village and have meals at my cafe. When you fish, it is an all-day affair. Despite the anxiety and thrills, anglers also need motivation and a ‘warm stomach’ with hot meals, and drinks will help.”
He said apart from these types of customers, other visitors would come to the riverine cafe to enjoy the scenery and the village environment.
Mida’s cafe serves a la carte dishes featuring meat, fish, vegetables and soup.
“We have a variety of noodle dishes like ‘kolo mee’, ‘kuih tiaw’, and ‘bi hun’ prepared according to customers’ requests. Our popular signature noodle is ‘Mee Claypot’ (claypot noodles) or ‘Kolok Mee Special’. Highly recommended.”
He revealed that the ground pepper powder is sourced from fellow villagers’ gardens.
“My regulars tell me the pepper gives them a warm feeling—the morning ‘booster’ to go to work. Visitors who come here usually describe the pepper taste as heating their bodies after hours of journeying in an air conditioned vehicle.”
Mida said he is happy and blessed to be able to serve food that he himself at one time wanted to experience.
“So at this age, When I serve my customers and regulars patronising my cafe, I always think of those who are on the same journey as me and how they want their food and why they want a warm, delectable meal,” he said.
Mida’s cafe operates daily from 6am to 5pm daily. For more information, call 0111-405 1422. — DayakDaily
