疫情之后，54岁的Ricky Kho原本的批发生意一落千丈。他做了一个从没想过的决定：穿上围裙，站到炒锅前。 现在，他在古晋Jalan Nanas的老Rex炸虾饼咖啡店（Old Rex Cucur Udang Cafe）卖炒菜头粿（cha kueh），档口前放着他真人大小的海报，已经成为店里的标志性风景。 [image: 1788606693669-p1.jpg] DayakDaily 「疫情前我做批发，但疫情后市场萎缩得很厉害，我意识到卖食物能让我每天有收入，」Kho说。他跟朋友学会了做菜头粿，三年前开了这个档口。没想到，他发现自己有炒镬的天赋。 [image: 1788606693781-p2.jpg] DayakDaily 「我做销售的经验让我学会了韧性。现在只要穿上围裙，把粿放进镬里加几样配料，就能炒出美味的菜。」 他的招牌是蚝煎菜头粿——在传统炒菜头粿上加鲜蚝，成为不少食客的心头好。菜单上也有鸡蛋芽菜版本，全走咸香路线。 「我觉得我可以更专注地改进味道，保持一致性。有些档口不是太咸就是太甜，我专注做咸香口味。」 在老Rex咖啡店经营是一份额外的收获——这家店以它的炸虾饼和怀旧氛围闻名，曾经接待过不少公众人物。 「现在我很享受卖自己的炒菜头粿，认识各种背景的顾客。太太在档口帮我忙。我相信这是我的使命和传承。」 前往信息 Chachamoo Cha Kueh位于老Rex炸虾饼咖啡店，Jalan Nanas, Kuching。在 Google Maps 中打开。营业时间每天6am–4pm，星期一休息。建议早点到吃最新鲜的一锅，蚝煎菜头粿最值得一试。

When Ricky Kho lost his wholesale business after the pandemic, he did something he had never imagined: he put on an apron and started cooking. Today, the 54-year-old is known for his savoury cha kueh — fried flat rice cakes — at Old Rex Cucur Udang Cafe on Jalan Nanas. A life-size poster of him at the stall has become part of the cafe's familiar landscape. [image: 1788606693669-p1.jpg] DayakDaily "Before the pandemic, I worked in the wholesale industry. But after it ended, the market slowed significantly and I faced a major setback. I realised that selling food would allow me to earn an income daily," Kho recalled. He learned how to prepare flat rice cakes from a friend, and with their guidance, started his business three years ago. What he discovered was a hidden talent for the wok. His experience in sales taught him resilience, and he brought the same perseverance to stir-frying. [image: 1788606693781-p2.jpg] DayakDaily "My experience in sales taught me resilience. Now, all I need to do is put on my apron, place the prepared flat rice cakes into the wok with a few ingredients, and start crafting these savoury dishes," he said. His signature is the cha kueh with oysters — a seafood twist on the classic that has become a hit among customers. The menu also includes versions with eggs and bean sprouts, all prepared with the same savoury focus. "I realised I could focus better on improving the dishes and maintaining consistency in taste. Some stalls serve dishes that are either too salty or too sweet. My menu focuses on savoury options." Operating at the nostalgic Old Rex cafe — known for its vibrant history and its famous cucur udang (prawn fritters) — has been an added bonus. Kho has served various public figures who have visited the eatery. "For now, I enjoy serving my own version of cha kueh and meeting people from all walks of life. My wife helps me at the stall. I believe this is my legacy and destiny." How to visit Chachamoo Cha Kueh is at Old Rex Cucur Udang Cafe, Jalan Nanas, Kuching. Open in Google Maps. Open daily 6am–4pm, except Mondays. Come early for the freshest batch, and don't miss the oyster cha kueh if you're a seafood lover.

下午三点过后，古晋辉盛露天小贩中心（Hui Sing Open Air Hawker Centre）的5号摊位开始热闹起来。Chin Khoon的爆米花鸡（popcorn chicken）刚刚炸好，金黄酥脆的香气飘过整排档口。 档主Augustin Then和妻子Yeo Siok Kheng是这个小摊的灵魂人物。Then家族在小贩行业的根很深——1970至90年代，他们在已经结业的Palm Road小贩中心经营，从饮料档做起，后来随社区需求转型卖沙爹。 1993年，全家搬到辉盛。Then接手后最初做快餐，主要卖给附近的学院生。但食材成本上涨、快餐模式太耗人力，他决定大转向：简化菜单，只卖爆米花鸡。 「父母退休后，我们发现快餐太耗人力了。于是开始卖爆米花鸡，一直做到现在，」Then说。 这个决定改变了档口的命运。爆米花鸡外层酥脆、内里多汁，配上本地紫米和薯片，成为熟客的固定搭配。菜单上的选择不多——另有两款鸡饭和黑椒鸡饭——每天只开四小时，下午3点到7点，卖完就收。 「我们这个小贩社区关系很紧密，互相支持。从1993年到现在，我们的情谊越来越深，也会指导年轻的小贩，」Then说。 前往信息 Chin Khoon位于辉盛露天小贩中心5号摊位。在 Google Maps 中打开。营业时间每天3pm–7pm，周六休息。建议早点到，爆米花鸡经常提前卖完。小贩中心本身还有很多其他档口，可以顺道试试沙爹或番茄面。

The afternoon crowd at Hui Sing Open Air Hawker Centre knows exactly where to go when that craving for something crispy and savoury hits. Stall No.5 is Chin Khoon, and the star of the show is popcorn chicken — bite-sized, seasoned to perfection, and served with a pile of local purple rice and crunchy potato chips. Behind the stall are Augustin Then, 58, and his wife Yeo Siok Kheng. Their family's story in Kuching's hawker scene goes back further than most people realise. Between the 1970s and 1990s, they operated at the now-defunct Palm Road Hawker Centre, starting with beverages and later switching to satay as the area grew busier. In 1993, the family relocated to Hui Sing. Then took over from his parents and initially ran a fast-food operation catering to nearby college students. But rising ingredient costs and the demanding pace of fast food led him to make a bold move: he simplified the menu and focused entirely on popcorn chicken. "After my parents retired, we found fast food too labour-intensive. So we started selling popcorn chicken, and have been doing it ever since," Then explains. The pivot defined the stall. The popcorn chicken — crispy on the outside, juicy within — is served with local purple rice and potato chips, a combination that regulars have stuck with for years. The menu stays intentionally short: two additional chicken rice options and a four-hour window from 3pm to 7pm daily, or until the chicken runs out. "Our hawker community here is very close-knit and supportive. Since 1993, our bonds have only grown stronger, and we also guide younger hawkers," Then shares. How to visit Chin Khoon is at Stall No.5, Hui Sing Open Air Hawker Centre, Kuching. Open in Google Maps. Open daily 3pm–7pm, closed Saturdays. Come early — the popcorn chicken often sells out before closing. The hawker centre has plenty of other stalls worth trying too, including satay and tomato noodles.

古晋Jalan Petanak的Lot 150，有一家不容易被注意到的老咖啡店——顺发茶室（Sung Huat Cafe，也有人叫Soon Fatt Cafe）。但到了用餐时间，店门口的人潮会让你知道，这里藏着一股延续了26年的福州味道。 店主Lew原本在山打根从事木材加工业。1997年经济风暴来袭，工作机会骤减，他必须另找出路。一家人沿着还是碎石路的公路从诗巫搬到古晋，一切重新开始。 「我们从外出吃饭、观察别人怎么煮开始学习，经历了很多反复试错，」他笑着说。就这样，他和妻子在厨房里一步步摸索，慢慢做出了属于自己的味道。 店里的菜单全是传统福州口味。大虾面的汤头浓郁鲜甜，虾子给得毫不手软；福州面以黑酱油炒出焦香色泽，是熟客每年回来报到的那一碗。还有福州红酒蛋汤——用红糟酒、姜和鸡蛋煮成，暖身又暖心，古晋雨天早晨来一碗，整个人都醒了。 另外也供应福州 Kampua 和糟菜红鲶鱼，每道菜都是二十多年累积出来的火候把控。 顺发茶室不只是吃东西的地方。常客中有搬到外地的本地人、也有定期到古晋的国际旅客，每次回来都一定会再访。这种跨年代的忠实度，说明的不只是口味，而是这家咖啡店已经成为社区的一部分。 前往信息 顺发茶室（Sung Huat Cafe）位于 Lot 150, Jalan Petanak, Kuching。在 Google Maps 中打开。营业时间：周一至五 6am–2pm 及 6pm–11pm；周六日 6am–2pm。店面的旧式招牌不太显眼，门口的人流就是最好的指标。 第一次尝试福州菜的朋友，建议从福州面和红酒蛋汤开始。大虾面值得早一点到，份量足够当正餐。建议携带现金。

There are mornings when only a bowl of comforting noodles will do — and that is when the locals of Jalan Petanak head to Sung Huat Cafe. Also known to regulars as Soon Fatt Cafe, this unassuming kopitiam at Lot 150 has been quietly feeding Kuching for 26 years. The man behind the wok is Lew, a 58-year-old who never planned to become a cook. [image: 1788606385107-p1.jpg] DayakDaily Lew started his working life in the woodworking industry in Sandakan, Sabah. But when the 1997 economic crisis hit, jobs dried up and he needed a new direction. With his family, he moved to Kuching — travelling on stone roads from Sibu — and began learning to cook from scratch. "We learned by eating out and observing how others cooked. It was a lot of trial and error," he recalled. Together with his wife, he experimented in the kitchen until they perfected their dishes. [image: 1788606385390-p2-resized.jpg] DayakDaily Today, the cafe's menu is built around traditional Foochow flavours. The Big Prawn Mee is a favourite — generously topped with fresh prawns in a rich savoury broth. The Foochow Mee, with its dark soy caramelised profile, draws regulars who have been coming for years. Then there is the Red Wine Egg Soup, a traditional Foochow comfort dish made with red rice wine, ginger and eggs. It is the kind of bowl that warms you from the inside out — especially welcome on a rainy Kuching morning. [image: 1788606385824-p3-resized.jpg] DayakDaily Lew also serves Foochow Kampua and Zao Cai Hong Ngan, each dish carrying the same careful attention to balance that comes from decades of practice. What makes Sung Huat Cafe special is not just the food, but the sense of continuity. Many customers, both local and international, have been eating here for years. The kopitiam has become a neighbourhood anchor — a place where relationships are built over shared meals and the same orders are placed year after year. How to visit Sung Huat Cafe (顺发茶室) is at Lot 150, Jalan Petanak, Kuching. Open in Google Maps. Operating hours: Monday to Friday 6am–2pm and 6pm–11pm; Saturday to Sunday 6am–2pm. Look for the old-school kopitiam signage — it is easy to miss, but the crowd outside usually gives it away. If you are new to Foochow food, start with the Foochow Mee and a bowl of Red Wine Egg Soup. The prawn mee is worth arriving early for, and the portions are generous enough for a filling breakfast or lunch. Cash is preferred.

耗资580万令吉 古晋Petra Jaya至Rambungan路段安装路灯 明年6月完工 古晋Petra Jaya至Rambungan全长11.9公里的路段将安装和修复路灯系统，工程总值582万8380令吉，预计2027年6月16日完工，以提升夜间道路安全。 砂总理署副部长拿督阿都拉曼朱乃迪（Datuk Dr Abdul Rahman Junaidi）表示，这项工程涵盖11千伏架空电缆、六组50kVA变压器及794盏LED路灯，同时包括地下电缆、小型电箱和控制箱的安装，重点路段在马当一带。 阿都拉曼朱乃迪指出，这条路段的路灯屡次遭到破坏和盗窃，这已是大约第五次重新安装。他呼吁社区与居民委员会合作，共同监督和举报可疑行为，减少公共设施被破坏。 这条道路是往返Pantai Damai和Tupong选区的主要通道，也是Jalan Matang的替代路线，周边住宅发展使车流量持续增加。 工程由Arena Megasuria有限公司承建，Perunding Teknikal Consult有限公司担任顾问，古晋公共工程局担任监督官。

RM5.8 million project to light up 11.9km Petra Jaya-Rambungan route, completion set for June 2027 A RM5.8 million street lighting project along the 11.9-kilometre Petra Jaya–Rambungan route has been handed over for implementation, with completion targeted by June 16, 2027. Sarawak Deputy Minister in the Premier's Department Datuk Dr Abdul Rahman Junaidi said the project will install and rehabilitate high- and low-voltage systems along the route, particularly in the Matang section. The work includes 11kV overhead lines with six 50kVA transformers and 794 LED street lights, along with underground cabling, mini pillars and control boxes. Dr Abdul Rahman said vandalism had been a recurring problem — this is roughly the fifth time lighting has been reinstalled along this road — and called for closer community cooperation to monitor and report suspicious activity. The road serves as a main route and an alternative to Jalan Matang, with usage rising alongside nearby housing development. The project connects the Pantai Damai and Tupong state constituencies. The contractor is Arena Megasuria Sdn Bhd, with Perunding Teknikal Consult Sdn Bhd as consultant and the Kuching Division Public Works Department as superintending officer.

古晋两名收账员砸窗泼漆恐吓欠债人 各判监34个月 古晋两名收账员承认以暴力手段追债，包括持铁制球棒砸毁住家所有窗户和泼漆，各被判监禁34个月。其中一名受害者已偿还逾4000令吉，仍被勒索6800令吉的所谓欠款。 被告Samson Ng Jiann Haur（36岁）和Marco Tiong King Ling（32岁）在推事Leona Dominic Mojiliu面前认罪，涉及《1951年借贷法令》和《刑事法典》下的控状。 较严重的一起发生在8月29日凌晨约12时。两人闯入辉盛花园一间住家，用铁制球棒砸烂所有窗户。25岁的受害者原本借款2000令吉（实际只拿到1200令吉），已偿还4800令吉，却仍被追讨6800令吉的所谓余额。两人各因此罪被判18个月监禁。 同晚约10时15分，他们还在成功园向一间住家泼粉漆，导致两辆车受损，造成约200令吉损失。22岁受害者通过闭路电视拍到一辆车上的男子泼漆过程。两人各因此罪加16个月。 Ng还因2012年至2026年间三次使用安非他命和冰毒而另外被判10个月监禁和罚款6300令吉。 两人均无律师代表。

Two debt collectors jailed 34 months each for smashing windows, hurling paint at Kuching homes Two debt collectors have been sentenced to a combined 34 months in prison each after pleading guilty to vandalising borrowers' homes in Kuching, including a case where the victim had already repaid more than double the original loan. Samson Ng Jiann Haur, 36, and Marco Tiong King Ling, 32, appeared before Magistrate Leona Dominic Mojiliu and admitted to charges under the Moneylenders Act 1951 and the Penal Code. In the more serious incident, the pair used an iron baseball bat to smash every window of a house in Taman Hui Sing just after midnight on Aug 29. The 25-year-old victim had borrowed RM2,000 — receiving only RM1,200 — and had already repaid RM4,800, yet still faced threats over a claimed RM6,800 balance. Each man received 18 months for this charge. A separate attack that same night saw pink paint flung at a house in Taman Seng Goon Garden, damaging two parked cars. The victim, 22, had CCTV footage showing men in a vehicle carrying out the act. This earned each man an additional 16 months. Ng also faced separate drug charges, receiving 10 months' jail and a RM6,300 fine for amphetamine and methamphetamine use on three occasions between 2012 and 2026. Neither man had legal representation.

古晋南市调查Stutong市场灭火器失踪 消防喉无水 车辆烧毁 古晋南市市政局（MBKS）正在调查Stutong市场紧急消防设备的可用性问题。一辆车辆周四凌晨在市场内起火焚烧，但现场消防喉无水供应，灭火器被锁在办公室内无法取用，引发公众关注。 南市市长拿督黄鸿圣（Dato Wee Hong Seng）在其直播节目上表示，已指示相关人员调查并提呈报告。他坦承市场内多个灭火器已遗失，属于内部保安问题。 浮罗岸区州议员张健仁（Chong Chieng Jen）当天正在市场派发N95口罩，目睹车辆被火焰吞噬。他在社交媒体上指出，灭火尝试因消防喉没有水源而受阻，灭火器则锁在办公室里无法即时取用，要求南市彻查。 黄鸿圣强调，在调查报告完成前不宜妄下结论，起火原因同样需要查明。 火灾于周四清晨约5时发生，最终由消防员到场扑灭。南市市议员已探访受影响的摊贩，并提供报案协助和其他支援。

MBKS probes dry hose, locked-away extinguishers after Stutong Market vehicle fire Kuching South City Council (MBKS) is investigating concerns over emergency firefighting equipment at Stutong Market after a vehicle was destroyed by fire on Thursday morning, with a dry fire hose and missing extinguishers hampering efforts to put out the blaze. Mayor Dato Wee Hong Seng said during his ShallWeeTalk live session on Saturday that the council had directed the relevant personnel to investigate and submit a report. He acknowledged that several fire extinguishers at the market had gone missing, calling it an internal security issue. Padungan assemblyman Chong Chieng Jen, who was distributing N95 masks at the market when the fire broke out, posted on social media that the fire hose had no water supply and that extinguishers were locked inside an office and not readily accessible. He urged MBKS to inspect all firefighting equipment at markets under its jurisdiction. Wee said it would be premature to draw conclusions before the investigation is completed, adding that the cause of the fire itself must also be established. The fire started around 5am on Sept 3 and was eventually extinguished by firefighters. MBKS councillors have visited the affected hawker to check on their well-being and are assisting with police reports and other matters.

西连烟霾紧急状态延长三天 API虽回落仍处危险水平 砂拉越西连区的烟霾紧急状态将持续至少三天，尽管空气污染指数有所下降，但仍在危险水平。灾区内政府及私人机构可在遵守健康防护措施的前提下继续营运。 砂拉越灾难管理委员会指出，西连的空污指数在本周四飙升至521点后，截至周五上午10时已降至334点，仍属于301至500点的危险级别。当局警告指数可能随风向和热点变化而波动，三天监测期后将向砂总理阿邦佐哈里（Abang Johari Tun Openg）和首相安华提呈建议，决定是否解除紧急状态。 受灾地区的工业、种植园、建筑工地和采石场可继续运作，但须落实适当的健康防护。民众受促减少户外活动，外出时佩戴N95或至少三层口罩，尤其注意照顾儿童、长者及易感人群。 此外，环境局指出马来西亚周五侦测到的16个热点中，9个在砂拉越，其余在沙巴和登嘉楼。东盟气象中心数据显示加里曼丹有139个热点，中至浓厚烟霾正向东北方向飘向砂拉越、沙巴和文莱。 截至周五下午1时，砂拉越六个地区空污指数处于非常不健康水平：西连287、古晋267、斯里阿曼251、三马拉汉242、三马拉汝202、民都鲁201。另有七个地区处于不健康水平。

Serian remains under haze emergency for three more days as API drops, workplaces allowed to operate The Serian Division will stay under a state of emergency for the next three days despite an improvement in air quality, with businesses and government offices permitted to continue operations under health precautions. Sarawak Disaster Management Committee (SDMC) said it is monitoring the situation closely after Serian's Air Pollutant Index peaked at 521 on Sept 4. By 10am on Sept 5, the reading had dropped to 334, still within the hazardous band of 301-500. SDMC warned that API levels could fluctuate depending on wind direction and hotspot activity. A full assessment will be made after the three-day monitoring window before any recommendation is submitted to Premier Abang Johari Tun Openg and Prime Minister Datuk Seri Anwar Ibrahim on whether to lift or extend the emergency. Industries, plantations, construction sites and quarries in the affected area may continue operating provided all necessary health safeguards are in place. The public has been advised to avoid outdoor activities where possible, and to wear N95 or at minimum 3-ply masks when going out. Particular care should be taken for children, senior citizens and vulnerable groups. Meanwhile, the Department of Environment reported that nine of Malaysia's 16 detected hotspots on Friday were in Sarawak, with the remaining five in Sabah and two in Terengganu. ASMC satellite data showed 139 hotspots in Kalimantan, with moderate to thick haze moving northeast towards Sarawak, Sabah and Brunei. Six Sarawak locations recorded very unhealthy API as of 1pm Sept 5: Serian (287), Kuching (267), Sri Aman (251), Samarahan (242), Samalaju (202) and Bintulu (201). Seven more registered unhealthy readings.

还没走到档口，就先听到炒锅的响声。BDC Commercial Centre 的 A1 美食中心每天早上都会被这个声音唤醒——那是51岁的 Lepok Bujang，大家都叫他 Apok，正在他的 Apok Stir Fry 档口炒面。 [image: 1788585323246-img0.jpg] [image: 1f4f8.png?v=732d1b4bb45] DayakDaily Apok 的厨师生涯超过30年了。19岁那年，他离开家乡 Bau，跑到美里当厨房助手，从切菜开始慢慢看、慢慢学。回到古晋后，他在 BDC 的一家咖啡店做了27年，磨练出一手好锅气。去年，他终于决定开自己的档口。 「帮人做了30多年，现在终于有了自己的档口，我很开心，」他说。 Apok 有个别人少有的坚持——他的叉烧是自己做的。这个手艺是他早年当助手时跟师傅学的，现在成了他炒面炒饭的灵魂配料。 [image: 1788585323638-img1.jpg] [image: 1f4f8.png?v=732d1b4bb45] DayakDaily 档口卖的炒面、炒粿条、炒米粉和炒饭选择不少。他不强调哪一道是招牌，因为每道都同样用心——猛火快炒，每一碟都有清清楚楚的锅气。 酸甜肉配饭和炒米粉是熟客常点的。最吸引人的是他那份自制烧肉，切薄片拌进炒面里，咸香焦脆。 地址： Apok Stir Fry, A1 美食中心, BDC Commercial Centre, Jalan Lapangan Terbang Baru, 93350 古晋 Open in Google Maps 营业时间： 早上 6:00–下午 2:00（周五休息） 如果你想找一碟有灵魂的炒面，不需要花巧，但要够火候、够实在——那就在早上来 A1 美食中心，找那个满头大汗对着炒锅的 Apok。

The sizzle reaches you before the smell does. Walk into A1 Food Centre in BDC Commercial Centre during the morning rush and the sound of a blazing hot wok cuts through the chatter. That is Lepok Bujang, known to everyone as Apok, working his station at Apok Stir Fry. [image: 1788585323246-img0.jpg] [image: 1f4f8.png?v=732d1b4bb45] DayakDaily At 51, Apok has been cooking for more than 30 years. He started his food career at 19, leaving his hometown of Bau for Miri in 1994, where he worked as a kitchen helper and picked up skills from experienced chefs. After returning to Kuching, he spent 27 years perfecting his craft at a cafe in BDC Commercial Centre before taking the leap to open his own stall last year. "I am happy to finally have my own stall after working for other people for more than 30 years," he says. One detail that sets Apok apart is his homemade barbecued meat — a skill he learned during his early Miri years from experienced cooks. The meat goes into his fried noodles and rice dishes, adding a savoury depth that regulars have come to expect. [image: 1788585323638-img1.jpg] [image: 1f4f8.png?v=732d1b4bb45] DayakDaily His menu covers a wide range of fried noodle and rice options. Rather than pushing a single signature item, Apok treats every dish with the same care — stir-fried to order over high heat, so each plate carries that smoky wok hei that turns a simple meal into something memorable. "I cook every dish fresh for them," he says simply. The sweet and sour meat with rice and the stir-fried beehoon are local favourites. Regulars also come for his fried kueh tiaw and mee, all cooked with that same intensity. Address: Apok Stir Fry, A1 Food Centre, BDC Commercial Centre, Jalan Lapangan Terbang Baru, 93350 Kuching Open in Google Maps Hours: 6:00am–2:00pm daily (closed Fridays) Morning is the best time to visit — the stall draws a steady breakfast crowd and the wok hei is at its best when Apok is in full rhythm. If you are looking for an honest, expertly fried plate of noodles made by someone who has spent a lifetime learning the wok, this is the kind of place that reminds you why street food in Kuching is worth chasing.

天还没全亮，Gan Pueh Hong 已经到供应商那里挑选最新鲜的马鲛鱼了。这个习惯他坚持了 18 年，每一碗板面都从这份认真开始。 Gan 的摊位叫「大家好」，位于 RH Plaza 的 Belly+Kopitiam 里面。他的招牌是手工扁平鸡蛋面配马鲛鱼熬的汤底，这种风格在古晋还不算多见。 [image: 1788578196772-img0.jpg] DayakDaily Gan 并不是餐饮世家出身。开档之前，他做了二十多年厨具和家电销售，甚至曾在吉隆坡担任跨国公司的微波炉讲师，之后又被派往印尼和文莱。退休后，他决定真正做一件自己喜欢的事。 「我想一边赚钱一边做有意义的事，所以就决定卖板面。」他自学家传手艺，花了很多年改良配方，迎合本地人的口味。 如今他供应八种板面，最受欢迎的还是马鲛鱼清汤版。虽然面条是用机器辗压的，但鱼肉全靠手工处理——他亲手去骨、剁碎、熬汤，每一碗都是功夫。 [image: 1788578196874-img1.jpg] DayakDaily 汤头清爽但有鱼鲜的厚度，面条咬下去有弹性。不是那种花巧的料理，而是踏实、暖胃的一碗，难怪熟客一星期来好几次。 Gan 和妻子 Mdm Teng 一起经营档口。两个孩子没有接手的意思，但他不急着退休：「只要我还喜欢煮，顾客还喜欢吃，我就会继续做。」 [image: 1788578196944-img2.jpg] DayakDaily 地址： Belly+Kopitiam, RH Plaza, Lorong Lapangan Terbang 1, 93250 古晋 Open in Google Maps 营业时间： 早上 8:00–下午 1:00，傍晚 5:00–晚上 9:00 联络电话： 012-345 1966 如果你想吃一碗实在的、有家常味的板面，RH Plaza 这一档值得专程来一趟。

It is just after dawn and Gan Pueh Hong is already at his supplier, picking out the freshest mackerel before most of Kuching has had its first coffee. For the past 18 years, this early-morning ritual has been the foundation of every bowl of pan mee that leaves his stall. Gan's stall, Da Jia Hao ('hello everyone' in Mandarin), sits inside Belly+Kopitiam at RH Plaza — a busy kopitiam that fills up fast once the lunch crowd arrives. His specialty is handmade flat egg noodles in a savoury mackerel broth, a style that was still rare in Kuching when he opened. [image: 1788578196772-img0.jpg] [image: 1f4f8.png?v=732d1b4bb45] DayakDaily Gan did not grow up in the food trade. Before opening Da Jia Hao, he spent more than 20 years selling kitchenware and home appliances, and even worked as a microwave instructor for an international company in Kuala Lumpur. A career in Indonesia and Brunei followed. But after retiring from that industry, he realised what he really wanted was to cook. "I wanted to earn a livelihood while doing something meaningful, so I decided to make pan mee and open this stall," he shares. Self-taught, Gan spent years refining his recipes to suit local tastes. Today he offers eight varieties of pan mee, with the fresh mackerel soup version remaining the favourite. Although he uses a machine to roll the dough, every bit of fish is processed by hand — a labour-intensive process he finds deeply rewarding. The result is a broth that carries the clean sweetness of fresh mackerel, paired with noodles that have just the right chew. It is not a fancy bowl, but it is honest, filling and consistent — the kind that brings regulars back week after week. [image: 1788578196874-img1.jpg] [image: 1f4f8.png?v=732d1b4bb45] DayakDaily Gan works alongside his wife, Mdm Teng, at the stall. His two children have not expressed interest in taking over, but Gan shows no signs of slowing down. "As long as I still enjoy cooking and my customers enjoy eating my pan mee, I'll continue," he says. Da Jia Hao is open in two daily windows — 8am to 1pm and 5pm to 9pm — so it works for both a late breakfast and an early dinner. The morning session tends to be quieter; the evening crowd brings a livelier buzz. [image: 1788578196944-img2.jpg] [image: 1f4f8.png?v=732d1b4bb45] DayakDaily Address: Belly+Kopitiam, RH Plaza, Lorong Lapangan Terbang 1, 93250 Kuching Open in Google Maps Hours: 8:00am–1:00pm, 5:00pm–9:00pm daily Contact: 012-345 1966 If you are after a hearty, no-fuss bowl of pan mee that tastes like somebody's family recipe — because it is — this stall at RH Plaza is worth making time for.

穿过海唇街和老巴刹，拐进 Jalan Power，你会看到一座灰白色的高塔立在热闹的食阁中间。不仔细看，你会以为它只是装饰。但如果抬头望，塔身上还刻着一个年份——1927。 那是古晋第一座消防局的瞭望塔。 [image: 1788575820760-open-air-market-wikimedia.jpg] Wikimedia Commons / Shoestring 这个地方原本是一条涨潮时能通砂拉越河的淡水河，叫 Sungai Gartak。1907年，第二代白人拉查时期，这条河被填平了。1917年，古晋从英国订购了一台烧煤的消防车，Brooke 政府决定在填好的空地上盖消防局，因为1884年那场几乎烧掉半个古晋的大火，让所有人怕了。 十年后，瞭望塔建起来了。直到今天，它还是古晋现存最老的消防遗迹。 1950年代，消防局搬到了浮罗岸路（Jalan Padungan），原来的建筑被拆了，唯独瞭望塔留了下来。空地慢慢成了小贩摆摊的地方，后来变成巴士站，再后来——就是现在这个永远被人叫"露天巴刹"的熟食中心。1971年加了屋顶，但名字一直没改过。 [image: 1788575820817-tower-market-night.jpg] KuchingBorneo 古晋人半夜肚子饿，第一个想到的就是这里。 下午五点到半夜，29号摊的老牌红油面准时开档。这家已经卖了超过六十年。砂拉越干捞面有白油、黑油和红油之分，这里的招牌就是叉烧油捞的面，颜色偏红，比普通的更香更油。面是定做的直面，看起来软软的，吃起来弹牙。很多西马游子一次买几十包真空包带回去。 [image: 1788575820869-kolo-mee.jpg] My Lovely Blue Sky 隔几个摊，新光兴卖的是烧米。古晋潮州人叫烧卖做烧米，读音不变。这里的烧米内馅软绵，沾番茄酱吃是古晋人的习惯。旁边的大铁桶装着豆浆水，自己动手倒，一杯一块半。 [image: 1788575820925-sio-bee.jpg] My Lovely Blue Sky 入夜后，另一边的海鲜摊位才真正热闹起来。蒸鱼、炒蕹菜、猪杂粥、瓦煲田鸡——这一区走的是大排档路线，露天座位，头顶星空，三个人吃通常不到 RM60。上菜速度出奇地快，老板们记性很好，不用写单也不会漏。 夜猫子的最后一道甜品是 RG Ais Krim Bergula Apong，下午一点开到清晨五点。据说古晋现在流行的亚答糖冰淇淋，最早就是这家创出来的。亚答糖来自砂拉越沼泽地的尼帕棕榈，味道带点咸，淋在软雪糕上，简单但让人排队等到凌晨。 [image: 1788575820980-gula-apong.jpg] My Lovely Blue Sky 2025年，古晋北市市政局（DBKU）宣布了整体提升计划，已经向砂拉越政府申请拨款。DBKU 市长 Hilmy Othman 表明，这座塔会保留，周边包括从 Brooke Dockyard 到河滨公园的范围都会一起翻新。文化遗产研究者 James Yong 也在推动为瞭望塔加上壁画和灯光，把它变成一个真正的旅游地标。 如果你来过古晋却没有到过露天巴刹，那你吃到的只是这座城市的表面。 实用资讯：地址 Jalan Power，从旧法庭或河滨公园步行五分钟即达。Tower Market 部分白天和傍晚最旺，海鲜区傍晚六点后人最多。停车很考技术，晚上路边双排停车一般没事，白天可能被抄牌。用 Grab 从市区过来不到 RM10。 Open Air Market 在 Google Maps

You might walk past it a dozen times without looking up. Tucked between the low-rise shophouses of Jalan Power and Jalan Khoo Hun Yeang, the Open Air Market — also called Tower Market — looks like any other covered hawker centre in Kuching. But the white brick tower rising from its centre tells a different story. That tower is the only surviving piece of Kuching's first fire station, built in 1927 after a coal-powered fire engine arrived from England a decade earlier. Before it stood here, this spot was a tidal creek called Sungai Gartak — a name that now survives only on the street sign of Jalan Gartak. The creek was reclaimed during the second White Rajah era, and the fire station rose on the fill, chosen because the Great Kuching Fire of 1884 had shown how devastating a blaze could be in a town of wooden shophouses. [image: 1788575820760-open-air-market-wikimedia.jpg] Wikimedia Commons / Shoestring Inside the market today, you can still make out the tower's year — 1927 — marked near its top. For decades it was the lookout from which firemen scanned Kuching's skyline. When the fire brigade moved to Jalan Padungan in the 1950s, the station was demolished. But the watchtower was spared, and the empty lot was gradually taken over by hawkers selling food to passengers arriving at the bus terminal that had formed nearby. [image: 1788575820817-tower-market-night.jpg] KuchingBorneo The name "Open Air Market" stuck even after DBKU built a roof over the whole complex in 1971. Ask anyone in Kuching and they will tell you this is where you come for Red Kolo Mee — a version of Sarawak's signature noodle tossed in char siew oil rather than the usual white or dark sauce. Stall No. 29, known as Red Kolo Mee (老牌红油面), has been serving it for over 60 years, opening from 5pm to midnight. The family behind it still makes the char siew from scratch, and regulars say nothing else tastes quite the same. [image: 1788575820869-kolo-mee.jpg] My Lovely Blue Sky Beside it, the stall called Sin Kwong Heng (新光兴) serves sio bee — the local Hokkien-Teochew name for siew mai — with a distinctive pork-and-prawn filling that is softer and more delicate than the versions found in West Malaysia. Locals eat them with tomato sauce and wash them down with soy milk dispensed straight from a metal drum. [image: 1788575820925-sio-bee.jpg] My Lovely Blue Sky Then, when the night gets going, there is RG Ais Krim Bergula Apong — a soft-serve stall that opens from 1pm all the way until 5am. It is said to be the original creator of Kuching's now-famous gula apong ice cream, made from the dark, slightly salty palm sugar that Sarawak produces from nipah trees. On hot nights the queue stretches past neighbouring stalls. [image: 1788575820980-gula-apong.jpg] My Lovely Blue Sky The other building, just a few steps away, comes alive for dinner with Chinese seafood stalls serving steamed fish, stir-fried kangkung belacan, pork porridge, and frogs cooked in claypot. A meal for three or four rarely exceeds RM60. Regulars praise the speed — orders arrive within 15 minutes — and the breezy garden seating that lets you eat under the stars. In 2025, DBKU mayor Dato Hilmy Othman announced a comprehensive upgrade plan for the market area. Funding has been requested from the Sarawak government, and the council has pledged to preserve the tower while improving the surrounding infrastructure, including the stretch towards Brooke Dockyard and the Kuching Waterfront. James Yong, author and vice president of the Sarawak Heritage Society, has been advocating for a mural and lighting makeover to turn the tower into a proper tourism landmark. Who should come here? Anyone who wants to taste the Kuching that locals actually live in — not the polished version you get at a hotel restaurant. If you are comfortable with utilitarian surroundings, zero air-conditioning, and the occasional pigeon flying through the rafters, this is your place. If you expect table service and stainless-steel hygiene scores, you will probably want to eat somewhere else. The practical part: The market sits on Jalan Power, a five-minute walk from the Old Court House or the Kuching Waterfront. The Tower Market section (with the watchtower) is busiest for breakfast and lunch; the seafood section peaks from 6pm. Parking is tight — many locals double-park after dark, and enforcement officers generally look the other way in the evening, though daytime parking invites summons. A Grab car from anywhere in the city centre costs under RM10. Open Air Market on Google Maps This is not a polished tourist attraction. It is a place where the city's history is written in layers — the reclaimed creek beneath your feet, the 1927 tower above your head, and three generations of hawkers working woks in between. That is the Kuching worth knowing.