By Wilfred Pilo
KUCHING, March 14: Every day, as evening dusk begins to settle, customers wait patiently seated by their table or stall number 85 at the 3rd Mile Wet Market Food Court, eagerly waiting for their orders of scrumptious fried noodles, crafted to perfection by the skilled hands of 70-year-old stir-fry connoisseur Bonaventure Ho.
The late noon rhythmic clang of Ho’s wok echoes through the food court, accompanied by the irresistible ‘wok-hey’ aroma wafting from his stall, creating a feast for the senses enough to torment customers to return to his stall whenever the cravings for his fried noodles strikes.
Ho, ever generous with his warm smiles, has 40 years of culinary experience and has operated a humble stall at the Food Court for over 35 years. Despite his age, he showed no signs of slowing down as he said he was not ready to ‘throw’ in his apron just yet.
When approached by DayakDaily, Ho shared that his culinary journey began in the heart of his family home—his parents’ kitchen, where he first honed his skills under the loving guidance of his culinary-expert parents.
It was there that he first discovered his love for cooking. Over the years, he honed his skills by working in various reputable eating establishments, earning commendable recommendations and building a solid foundation to his culinary career.
Backed by a wealth of experience, finding a culinary job through his experience became “a piece of the cake” for Ho.
Now in his 70s, Ho said his enthusiasm for the culinary trade was still the same since the day he first picked up his parent’s cooking utensils prepare dishes for his family in his teens.
“I was thankful as my parents were culinary experts but wanted the experience to make me commendable in what I do. I learned a lot from them before landing a job as a kitchen helper in a Dutch company doing dredging work in Bintulu in the 80s,” he shared.
Ho said, back then, he learned his culinary skills from the kitchen staff, but he was more determined to find work experience in a more professional setting.
“I was not looking for money, but work experience and the dredging company in Bintulu gave me that opportunity,” he added.
He further sharpened his skills by working in various establishments, including cafes, in Penisular Malaysia before returning to Kuching to work at renowned restaurants, such as the now-defunct Aurora Hotel restaurant and The Teppanyaki Japanese restaurant at Crookshank Road.
“I was glad to be part of the hotel’s history and the colourful settings in those years. I was also exposed to Japanese cooking and had the privilege to be part of serving many public figures, including the Sultan of Brunei and former Malaysia Prime Minister Tun Dr Mahathir Mohamad,” he said with a chuckle, his passion for cooking as vibrant as ever.
Ho said he loved every moment of his career, and after a decade working with various eateries, he decided to open his stir-fry kitchen focusing on noodles.
“Stir fry street food is easy and fast. Being a Hokkien myself, I try to have my very own version of Hokkien fried mee and garnered many customers. It’s a must-try dish,” said Ho, who is fluent in multiple languages, including Melanau, Malay, Iban, and Chinese.
He added, “The ability to communicate in multiple languages is also a bonus for any culinary operator. And when your customers come from all walks of life, it’s super important.”
However, Ho admitted that his one regret was not having someone to carry on his legacy. Still single and without an heir, he said he is actively searching for a protege to pass on his knowledge and skills.
“I don’t mind sharing my knowledge. But I want an honest and hardworking person,” he said.
Until then, Ho said he has no plans to retire as staying home, to him, was boring.
Ho’s stall operates daily from 4pm to 8pm. For more information, call 012-8840600. – DayakDaily
