Sadiqin Lim’s beef bak kut teh finds fans among Muslim customers

Lim's beef bak kut teh is served with plain kampua mee.

By Wilfred Pilo

KUCHING, Nov 30: The date, 1st March 2017, was a vital turning point for 36-year-old Sadiqin Lim, who quit his 9–5 job and took a calculated risk on the food business here in Kuching City.

Lim, a second-generation Chinese Muslim, said he decided to follow in his family’s culinary footsteps by serving pork-free Chinese-style dishes.

He had noticed that in Kuching, there were not many Muslim stalls which served kampua mee, at least those close to to the authentic Sibu style, with ‘masin’ (salty), ‘manis’ (sweet) and ‘sos’ (sauce) flavours.

“In seeing that, I seized the opportunity to venture into it. Since I am from Sibu and have all the culinary basics to prepare food, making authentic kampua mee would not have been a big issue.

Lim said he was optimistic about his new venture as Kuching is a cosmopolitan city, and many new commercial areas had opened up for food businesses.

“I was doing well and even asked my wife to quit her job to join me. Despite moving my stall around the city, my business was not affected.

“With her assistance, it was not so stressful. We were quite settled with the business. But the pandemic came and hit everybody,” he recalled when interviewed by DayakDaily recently.

However, even with the interruptions caused by the pandemic, Lim was able to continue selling his kampua mee.

“Remember, we had Movement Control Order (MCO) restrictions. Everything business-related was temporarily halted. But I had to be optimistic and resilient.

“I had a small family and pondered on my business. It was a little struggle, but fortunately, I got a place here at the Batu Lintang Food Court in October 2021. I took the opportunity without a second thought.”

Sadiqin Lim

Lim revealed that after moving to his present location, he decided to continue his kampua mee business but with a little twist.

“I decided to introduce bak kut teh using beef for those who do not take pork and our Muslim community.”

He disclosed that his Malay customers like his beef bak kut teh, and he will continue to promote the dish through his social media.

“Some who are not used to the bak kut teh taste said it is a little bitter, but I will explain to them that it is the taste of the herbs that make a rejuvenating broth dish, and it (bak kut teh) has been around a long time.

“It is best to share and educate customers who are not used to this dish,” he opined.

Lim shared that some of his customers who converted to Islam through marriage said they are glad to find the dish at his stall and to taste bak kut teh again.

“I am happy I can share and provide this dish and to ensure bak kut teh becomes a universal dish where everybody can taste it,” he said.

Lim (right), conversing with customers at his stall.

Lim disclosed that he serves the beef bak kut teh at his stall with plain kampua mee, for which he charges RM13.

Apart from pork-free kampua mee and bak kut teh, he also sells chicken mee sua and wanton.

His stall, Sadiqin Lim, is located at No. 15 Batu Lintang Food Court. It operates daily from 6.30am to 12.30pm. For inquiries, call 016-666 3278. — DayakDaily