Chef Chang blends experience, local flavours in signature abalone soup

Chang at his stall in Shi Ding Ji Cafe in Hua Joo Park.

By Wilfred Pilo

KUCHING, March 12: Serving his popular signature Abalone Soup with noodles, 38-year-old culinary enthusiast Dave Chang not only treats customers to a savoury bowl of comfort but also keeps them coming back for more at Shi Ding Ji Café in Hua Joo Park, 4th Mile.

Chang said the abalone soup, a recipe developed from more than two decades of culinary experience and inspired by local flavours, has been drawing steady crowds to his stall over the past two years.

“I wanted to create a new seafood dish for my cookbook by exploring local palates and familiar flavours as part of my effort to diversify my menu. Thankfully, customers have developed a taste for my abalone soup and enjoy it,” he told The Dayak Daily.

Chang’s Abalone Delight signature dish: abalone soup with vegetable noodles.

However, the soup is only one highlight of his offerings. “My culinary creations don’t stop there. Besides the soup, I aim to satisfy every customer’s appetite with more than 20 dishes, including a variety of noodle and rice options,” he added.

With 21 years of experience under his belt and formal culinary training in Singapore, Chang now focuses on crafting flavourful yet affordable dishes tailored to local tastes.

“When people think of abalone, they usually assume it’s expensive. I wanted to offer something different, satisfying but still affordable. So I created my own version of the dish, and thankfully it has received good feedback from customers,” he said with a smile.

His version of the abalone soup features slices of abalone, prawns, fish balls and meatballs, topped with fresh and fried shallots and served in a rich broth made from his closely guarded recipe, one he continues to refine to achieve the ideal balance of flavours suited to local palates.

The hearty broth pairs well with a choice of noodles or steamed rice.

Apart from the signature abalone soup, Chang also encourages customers to try other items on his menu, particularly his take on Pan Mee, a savoury flattened flour noodle dish that is also popular among patrons.

“This dish is another favourite among regular customers who come to my stall,” he said.

Chang’s Abalone Delight stall is located at Shi Ding Ji cafe in Hua Joo Park, 4th Mile, Kuching.

Chang’s culinary journey began at the age of 17 when he followed friends to Singapore in search of work.

“Soon after stepping into a kitchen at an eatery in Singapore in 2005, I realised I preferred working in the kitchen compared to my previous job as a general worker after leaving school as a teenager,” he recalled with a chuckle.

After spending more than two decades specialising in various international cuisines, Chang said he has no intention of leaving the culinary world.

“Cooking is now my profession and my trade. I wouldn’t exchange my apron and cookbook for anything else,” he said.

Having operated several eateries in the city since 2020, Chang explained that he now focuses mainly on dishes that reflect local tastes, as they bring better returns and greater culinary satisfaction.

“At this stall, I hope my abalone soup and other local dishes will continue to attract customers. Besides that, I also serve Western food at the next stall here in the same café,” he added.

Chang also revealed that he and his partners serve Malay cuisine at other eateries to cater to a wider range of customers.

“I’m constantly developing new recipes and studying consumer preferences to understand what kinds of food best suit their tastes,” he said.

Chang’s stall, Abalone Delight, is located at Shi Ding Ji Café, Hua Joo Park, 4th Mile, Kuching. It operates daily from 6am to 2pm, except on Tuesdays. For enquiries, contact 011-3639 9274. — DayakDaily