Kong Yik Cafe’s succulent roast pork and chicken rice dishes can be traced back to 1946

A popular dish served at Kong Yik Cafe is the Curry Rice (Mix) Special.

By Wilfred Pilo

KUCHING, Oct 23: Kong Yik Cafe’s history goes back to just after the Second World War, as it was one of three restaurants established in Padungan in 1946 by a benevolent society to rebuild the local economic well-being of the Chinese community.

According to its 58-year-old current proprietor, Boon Kim Seng, his Hainanese grandfather Boon Ah Loke, was tasked to manage the restaurant after the war.

He told DayakDaily that his late father, Boon Tien Juian, who passed away at 76, learned the business when he worked for Ah Loke and later managed it when the latter died.

Kong Yik Cafe proprietor Boon Kim Seng is the third generation to run the business.

Boon shared that before the war, his late grandfather used to sell ice cream in Kuching, and when the war was over and the restaurant was established, he got involved in the culinary world.

“Kong Yik was a benevolent society that helped our Chinese community devastated by the war to rebuild their livelihood, and in their honour, my grandfather named the restaurant after it.”

Boon said after his grandfather died, his father took over the restaurant and later decided to downsize it for better management.

“My father downsized it to a cafe as the eating trends changed and fewer people patronised the restaurant.

“The roasted pork, braised pork, and chicken dishes we serve today are the same as when the restaurant was established.”

Boon said his father inherited the recipes for these dishes from the many cooks who has worked in the restaurant.

“So later, I learned (how to prepare) the dishes from him, and when he died, I continued his legacy and am happy to have them in the menu for customers to enjoy.”

Boon’s wife, Adeline Yii, prepares food at the cafe’s front stall.

Boon is the third generation involved in the family business and has been making these dishes for 41 years, since after finishing school at the age of 17.

“I am the only one of five siblings who entered the trade and honed my skills thanks to my father. The rest are not interested,” he said.

Even though the cafe is well-known for it’s roasted pork, braised pork and curry chicken rice dishes, Boon is grateful for its history which is entwined with the story of his family.

Kong Yik Cafe’s menu.

After operating at Padungan for 61 years, Kong Yik Cafe moved to it’s Ang Cheng Ho premises in 2007.

“We have been on this premises for 17 years. As a tribute to my grandfather, we displayed a ‘Loke Chicken Rice’ sign on our stall. One of his favourite dishes was chicken rice.”

Boon revealed he prepares and cooks the cafe’s signature dishes by himself with the same 88-year-old recipes to keep the consistency of the taste.

“We must know how to cut the pork and cook it either by barbequeing or braising. The same with chicken meat. I cannot allow others to make these dishes,” he said.

Boon’s wife, Adeline Yii, assists him and helms the stall in front of the cafe.

He added his wife manages the front of the cafe while he helms the beverage station to make drinks for customers.

“I don’t have children, so it is just me and my wife to carry on with the legacy left by my grandfather and father until we cannot do it anymore.

“In a way, we are thankful to the benevolent society that started everything for my grandfather and the business community in Padungan after the Second World War and the cafe I inherited.

“We hope patrons who know our dishes and come to our cafe always have a nostalgic moment when they taste our dishes. The food we serve reminds us that Kuching is our home,” he said.

Kong Yik Cafe is located at No. 3 Jalan Ang Cheng Ho, Kuching.

Kong Yik Cafe is located at No. 3 Jalan Ang Cheng Ho. It operates daily from 9.30am to 2pm except on Tuesdays. For more information, call 012-895 2011. — DayakDaily