Tan serves up grandmother’s captivating 70-year-old Heng Hua ‘kuih goreng’ recipe at BDC

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By Wilfred Pilo

KUCHING, Jan 24: Over the past few months, versatile 35-year-old entrepreneur Ryamond Tan has captivated passers-by with his grandmother’s 70-year-old Heng Hua ‘kuih goreng’ (snack fritters) recipe at the foyer of his brother’s motorcycle repair shop in BDC Commercial Centre.

Operating since December last year, with his brother’s permission to operate in front of his shop, Tan has set up a small makeshift frying station, spending three hours preparing the snacks by 7am.

He appreciates the location for its perfect point-of-sale exposure, allowing passers-by to catch the aroma of freshly fried fritters and watch him craft them. Customers waiting for motorcycle repairs, or just visiting nearby shops, can also enjoy the snacks while on site.

“I apply my culinary expertise to start crafting the fritters and fry them while awaiting customers to collect their order of honey and silkie chicken, which constitutes the core of my business,” he told DayakDaily.

Despite having the option to pursue a career as a mechanic like his father and brother, Tan chose a different path. He attended school and earned a degree in Sales and Marketing. He then applied his entrepreneurial skills to explore a variety of ventures, blending business acumen with his passion for hands-on projects.

“I utilised my academic know-how, entered the job market for a while, after a few years, I left and ventured into farming, working with villagers in the Samarahan area to rear silkie chickens and stingless bees.

“I am still learning the business venture in livestock agriculture and meliponiculture. So far, it is moving in a positive direction.”

He further explained that cooking has been a part of his life since childhood, and he believes that offering a variety of items, rather than staying idle, is essential for running a successful business.

“Why be idle and wait for customers when you could make delectable traditional snacks that people will enjoy?” he asked.

“Plus, at the shop here, my brother gave me all the options and with my culinary skills for 15 years, there is no harm in making traditional Heng Hua food, which makes me really proud of their cooking history, especially our grandma’s recipes,” he added.

“My grandmother, who is 85 years old now, would be proud that we could put her recipes and snacks on someone’s plate. She was a ‘Kuih’ vendor and a recognisable figure among food vendors and people in Sungai Apong.

“We are just glad that we have the recipe and can sell it, which is what she wanted all those years,” he chuckled.

Tan hopes his location at BDC will familiarise people with Heng Hua snacks, enhance his culinary skills, and create lasting memories of his time at the food stall. At his frying station, he produces a steady flow of four affordable snack fritters: Kuih Ubi Kacang (peanut fritter), Kuih Ubi Manis (sweet potato fritter), Kuih Sayur Kacang (vegetable fritter with peanut), and Kuih Sayur (vegetable fritter).

“It’s affordable at RM1 per piece, but of course, it cannot compare to when my grandmother used to sell it for 10 sen a piece,” he laughed.