Belaga’s iconic ‘Mee Ikan Labang’ rooted in tradition and flavour

BELAGA a bustling quaint town, awakens with activity in the morning, gradually settling into a quieter rhythm after lunch as fewer cars grace its roads.

Nestled among its culinary treasures is the renowned ‘Mee Ikan Labang’ shop, a multi-generational fixture known for its delightful offerings.

Stepping inside, one immediately senses the promise of a delightful culinary journey.

Groups of patrons gather, exchanging greetings and eagerly anticipating a steaming claypot of the famed catfish noodles.

The steward of this culinary heritage is David Chin, affectionately known as ‘Ah Jin’ to the Belaga community.

The famous Labang Fish Noodles

  “People here call me Ah Jin,” he chuckles, reminiscing about his over two-decade tenure at ‘Lai Bin Ong Cafe,’ a business rooted in his late father’s legacy spanning four decades.

“My late father started this business some 40 years ago.

  “I learned the art of cooking ‘Mee Ikan Labang’ from him. It’s a tradition deeply embedded in Belaga,”  Ah Jin shared proudly with Sarawak Tribune recently.

Freshness is key; the fish sourced from Batang Balui and ingredients sourced locally lend authenticity to each dish. 

“First, you fry the noodles, adding a splash of soy sauce for flavour. But the heart of the meal lies in the soup.

“The broth, enriched with meat bones, must be savory and sweet, a perfect complement to the tender fish,” he said.

Most patrons prefer their ‘Mee Ikan Labang’ served in a claypot, enhancing both flavour and presentation.

  “The claypot adds that special touch,” Ah Jin nods approvingly.

Ah Jin’s brother cooks the noodles at the popular cafe in Belaga

David Chin, or better known as Ah Jin

In Belaga, where tradition meets taste, Ah Jin’s dedication to quality and authenticity continues to draw locals and visitors alike. 

As the sun sets over this quaint town, the legacy of ‘Lai Bin Ong Cafe’ remains a beacon of culinary excellence, guided by Ah Jin’s passion and commitment to his craft.

Ah Jin shared that business has been relatively steady despite the costs: a small bowl is priced at RM20, while a large bowl costs RM25.

  “There are 3 to 4 workers, the cook is my brother.

“I have a side business too. Borneo Stream Authentic. I supply Empurau, Munggalan, Labang and Mata Merah fish to markets in China, Singapore and West Malaysia,” he said.

Despite his success, Ah Jin keeps a relaxed schedule to which he admits that Lai Bin Ong Cafe doesn’t open every day. 

Yeo (left) and Pennicia (right)

“When I’m tired, I close the shop,” he disclosed.

Pennicia Pen Avit, 36, a teacher, shared her deep love for the delicious noodles she grew up with in Belaga. 

“The older I get, the more I appreciate their taste. They’re some of the best noodles here,” she said.

Meanwhile, Jesse Yeo Eng Ping, 38, an engineer, who is a friend of Pennicia mentioned it was his first time trying the noodles after hearing about them from Pennicia. 

“I’ve always heard about them and I’m excited to finally taste them,” he said.

The ‘Mee Ikan Labang’ at Lai Bin Ong Cafe stands as a testament to heritage and flavour, inviting all to savour its rich history and unmatched quality.