By Wilfred Pilo
KUCHING, Dec 29: Three enthusiastic cousins, skilled noodle makers, are maintaining the creation of their flavourful, family-style Kolo Mee, a signature dish of Kuching, establishing themselves as a popular destination for food enthusiasts in Taman Desa Wira.
Seeing the three jolly young men synchronising their work, making their noodle dishes alongside other vendors in a bustling café in Taman Desa Wira, is inspirational for young people who want to venture into the culinary trade and make it their profession.
For Daniel Chan, 20, and his two cousins, Jerone, 22, and Jeremy Tay, 16, their presence at the stall is not only an inspiring sight for young people, but their springy, succulent, family-recipe Kolo Mee has also become increasingly popular since they started at the café three years ago.
Chan revealed that they have been best buddies since they were young, and they took the initiative to enter the culinary trade. His uncle, Jerone and Jeremy’s father, passed on the family legacy to them so they could continue it while he pursued other business ventures that were thriving.
He said that venturing into the Kolo Mee business was not daunting for them, as their family had been in the culinary trade and making noodle dishes for years. It was simply a matter of honing their skills since they already knew what the ingredients and preparation were like in making the dish.
“We are glad we could continue what my uncle left and carry on his legacy, ensuring our family’s culinary history and our version of making noodles remain intact with the family’s new generation,” he told DayakDaily.
The venture has also given them more financial independence and options in life. For now, they are happy making succulent noodles, and they have regulars from the area patronising their stall and café.
Chan shared that their daily routine involves waking up at dawn, going to the café, and getting things started, as there are customers who eat noodles for breakfast by 6 am.
He explained that Jerone and he would take turns preparing the Kolo Mee, though most of the time it’s Jerone handling the cooking. While both are capable of making it, Chan typically serves and takes orders from customers. Jeremy assists as well, but he is only available at the stall during weekends and term breaks as he is still studying.
He added that their immediate family is within sight, as Jerone’s mother is making laksa next to their stall, and the café belongs to their close relatives.
“With our family nearby, we’re motivated to work harder. We’re dedicated to the culinary trade of making Kolo Mee and ensuring our family recipe is enjoyed by our regular customers in the area,” he said.
The noodles are sold at affordable prices, ranging from RM4.50 to RM7 per bowl. Besides Kolo Mee, they also serve Kueh Tiaw, Bee Hoon, Wantan, and Mee Tikus.
Chan expressed hope that their noodle dishes could bring people together, as they strive to create a nostalgic Kolo Mee flavour that resonates with their customers.
“We are still new in the culinary trade, but our young hearts are serious. What we do now is wholehearted, and we try to get the best of what we know to maintain the family recipe and taste for our customers.
“While (our) Kolo Mee may be similar to others, we hope our unique style, crafted by the young Chans and Tays, will attract its own audience. We’re confident that the taste our family intended will keep people coming back to our stall,” he added with a smile.
Chan and his cousins’ Kolo Mee stall is at Ho Pheng Corner, Taman Desa Wira. They are open daily from 6am to 12pm, except on Mondays. For inquiries, call 017-807 2885. – DayakDaily
