By Wilfred Pilo
KUCHING, Dec 10: For 68-year-old Sim Kheng Chong, the secret to success is simple—prepare dishes that are straightforward and delicious.
Sim has been frying noodles for 28 years, all from the same spot at Katong Kopitiam along Jalan Sekama. Reflecting on his culinary journey, he shared that his career began in a seafood restaurant in Kuching before he decided to strike out on his own.
“I worked as a helper and learned to cook there. After some time, I realised I wanted to work at my own pace and use my skills to support myself,” he said.
Sim rented a stall in the cafe and never looked back. Over the years, he has seen five different landlords manage the kopitiam while remaining a consistent presence.
“In business, resilience is key. I think I’ve proven that,” he smiled.
His wife, Jong, 58, has been by his side throughout, helping to serve customers. “My wife is both my boss and my assistant. She has done a great job in ensuring our customers are happy,” he said with a chuckle.
Sim’s fried noodles have earned a loyal following, with many regulars patronizing his stall for its simplicity and nostalgic flavor.
“Sekama is still bustling, and it’s a strategic spot in the city with many popular eateries. People who return to Kuching often come back to Sekama and are surprised to find me still frying noodles here,” he said.
He credits the popularity of his dishes to their simplicity.
“Fried noodles can be made in many ways—savory, sweet, or spicy. I focus on making mine quick and delicious, using simple recipes I learned during my restaurant days,” he said.
Notably, Sim has always avoided using pork in his dishes, opting for ingredients that cater to a wider customer base.
“I want everyone to enjoy my noodles,” he explained. While his menu has remained consistent, he has had to adapt to rising costs.
“I used to include clams in my noodles, but they’ve become too expensive. Years ago, a plate of noodles was RM2.80. Now, it’s RM6, but I still keep it affordable,” he said.
Sim’s menu includes a variety of dishes, such as fried mee, fried ‘kueh teow,’ Cantonese-style ‘kueh teow,’ fried mee hoon, mushroom chicken feet mee, Thai Tom Yam Mee, and fried rice.
“These are simple, quick, and tasty dishes,” he said.
As Sim looks to the future, he’s uncertain if his children will carry on the business.
“They’re not interested now, but who knows? For now, I’m happy with what I do. It’s a good livelihood, and I’ve made many friends along the way,” he said.
Sim’s Fried Mee stall operates daily from 5.30am to 1pm, except Sundays, at Katong Kopitiam, Jalan Sekama.
For inquiries, he can be reached at 016-808 6062. — DayakDaily
