After decades of serving pork leg rice and kueh chap, Ah Fong’s culinary journey nears its final chapter

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By Wilfred Pilo

KUCHING, April 16: After nearly 15 years of serving pork leg rice and kueh chap in the 3½ Mile area, a popular stall known as Ah Fong Kueh Chap and Pork Leg Rice is preparing to close as its owners plan to retire.

The stall, a familiar name at Trinity Hub’s bustling food courts, has followed customers through several relocations due to commercial development but has remained a steady favourite among pork dish enthusiasts.

Behind the stall are husband-and-wife team Jong Ee Sin, 67, and his wife, fondly known as Ah Fong, who began the venture after Jong retired from his career as a general contractor.

“My wife and I agreed that after we reached our later years and our only son had grown up, we wanted to pursue our interest, which was making pork leg rice and kueh chap.

“We were also encouraged by family and friends to go into the trade. Despite our age, we became optimistic as both of us had honed the culinary skills together over the years,” he told DayakDaily.

He further shared that their first stall was at an eatery in Green Road, before moving to 3½ Mile, and now at the existing coffee shop.

Jong said he felt both embarrassed and proud when regular patrons often praised their dishes.

“I want people of all ages to enjoy my dishes, and I ensure that the pork meat and offal are tender, nearly melting when eaten.

“No one is perfect, but over the years, I have strived to improve, learn and ensure my wife and I serve good pork dishes. I think we’ve come close to the customers’ palate,” he chuckled.

He added that consistency and service have always been important, especially during peak hours.

“That’s why during peak hours, I focus on ensuring portions and customer service remain consistent.

“It’s not easy, especially when I don’t even have time to smile at regulars who have known my dishes since my Green Road days,” he said with a sigh.

Jong said the sliced pork leg rice is served with sautéed fresh beancurd, boiled eggs and coriander leaves, accompanied by savoury black and curry broths.

The kueh chap, a broad rice sheet noodle dish, is served with herbal soy braising broth, pork, offal, fried beancurd, boiled eggs and fried shallots.

“It is easy to serve both dishes as the ingredients are similar, and both are popular among my regulars. I am grateful I can serve these dishes over the years,” he said.

Jong, who is contemplating retirement and preparing to move to West Malaysia to be closer to his son, said he is grateful to have built a culinary legacy over more than a decade.

“While my culinary journey with my wife is coming to an end, I am happy to have contributed savoury dishes that those accustomed to the taste of my pork leg rice and kueh chap will remember as part of my legacy.

“Every beginning has an ending. For me, this is the end of this chapter of my culinary journey and profession. It is time for me to retire from the culinary trade and spend time with my wife, my son and his wife,” he said with a smile.

Ah Fong Kueh Chap and Pork Leg Rice is located at Xin Darren Coffee Shop, Trinity Hub, 3½ Mile. It operates daily from 6am to 2.30pm, except Mondays and Tuesdays.

For more information, call 019-878 2222.