From kitchen intern to business owner: Bryan Tian becomes familiar face among Desa Wira diners

Bryan Tian at his frying station.

By Wilfred Pilo

The savoury noodle dishes prepared by friendly 26-year-old culinary enthusiast Bryan Tian have become a favourite among patrons at the bustling Ho Pheng Corner café in Taman Desa Wira.

During the early morning rush, the familiar clang of a wok from Tian’s frying station signals that he is hard at work, preparing dishes for regular customers and newcomers alike.

For the past five years, Tian has dedicated himself to the culinary trade, specialising in noodle dishes and turning his passion into a profession.

After leaving school, he honed his skills as an intern at a local eatery in Kuching. Three years later, his employers recognised his expertise in noodle preparation and kitchen management, giving him their blessing to venture out on his own.

“I left my employer on good terms because I wanted to run my own frying station. They, along with my family, supported my decision and encouraged me to start my own business.

“I felt it was time to build my own future and earn a living doing what I know best—frying noodles. It was the best option for me,” he told DayakDaily with a smile.

Tian’s menu features a variety of fried noodle dishes, including mee kuning (yellow noodles), bee hoon (rice vermicelli), and kueh tiaw (flat rice noodles).

Tian’s savoury kueh tiaw creations—a delectable fried kueh tiaw (left) and his popular Cantonese-style kueh tiaw.

Among the crowd favourites is his Cantonese-style kueh tiaw. Customers looking for a more indulgent version can request additional ingredients such as prawns and crab meat.

“My noodle dishes can be customised according to customers’ preferences and portion sizes. They tell me exactly what they want when placing their orders,” he explained.

Tian said he puts his heart into every dish he prepares, and one of the most rewarding moments in his journey as a noodle seller is seeing customers return time and again.

Despite being relatively new to the industry, he takes great pride in serving quality food and operating his own frying station.

With a laugh, he said the combination of the wok’s rhythmic clanging and the aroma of freshly cooked noodles often attracts hungry patrons.

“It’s like a school bell signalling the start of a lesson. Here, it signals that the orders are coming in, and that’s what makes it special,” he chuckled.

Highly recommended is Tian’s Foochow-style noodle dish served with a savoury broth enhanced by a few drops of Chinese wine.

Tian revealed that among his three siblings, he and his sister—a baker—share ambitions of expanding their culinary venture and eventually opening their own eatery serving hearty local dishes.

“My sister helps out at the frying station whenever she has free time. If she’s busy with bakery orders, she joins me later once she’s done.

“We’re incredibly passionate about cooking and love seeing people enjoy our food. That’s what matters most,” he said.

Tian’s frying stall is located at the back of Ho Pheng Corner in Taman Desa Wira. It operates daily from 7am to 12pm, except on Mondays. For enquiries, call 010-388 6135. — DayakDaily