Monday, March 2, 2026

再会啦,幽默潇洒的爸爸。以后再跟你说Good Morning。

On the final day of his funeral, during the funeral service, pastor suddenly asked my brother and I to say a few words about my dad. Here's my piece, said mainly in chinese (english translation below):

我哥哥已经说了很多我想说的对大家的感谢,所以我想在这里分享我父亲在他人生的最后两个星期的点点滴滴。

我父亲是在2月9号星期一离开我们。

就在上两周,我发了一个美食博主的视频给他。他看了有兴趣,就跑去试试,不料咖啡店没开。我以为就这样没下文了,想不到几天后 (1月30号)他又回去,而且还发了他一生中的第一个food review。

“ conclusion - 炒面和炒煮面加了很多味精 and also not so good, 大鱼大肉就不知道。”

还有

"Poor service plus expensive price for food and drink. Too few workers, very busy."

他在用他的方式跟我说他不会带我去吃。

2月7号星期六,他在群里问我们过年谁要爆竹,烟花的。

我哥哥回答说,小型的可以。

"小型的不如看别人放的。"

爸爸就是这样,要做就要做大的。

我爸爸跟大家的爸爸一样,he is a man of few words. 特别是在几次中风之后,说话更困难,就索性不说了。他跟大家的问候,就是每天早上发的老人good morning 图。他不只发给家人,也发给朋友,甚至我在新加坡的老板也收到。有趣的是,他在whatsapp 和在wechat发的早安图都不一样,有时看到不同的图,一天还发好几张不一样的。

他在2月9号早上6点15分离开我们。那天早上6点零3分,他发了最后一张早安图,就走了, 多么痛快,潇洒。

  
他的最后一张早安图


最后,我要感谢我的妈妈。

我爸爸对她有时不可爱,但是她还是守在他身边,不离不弃。刚才我哥哥说,爸爸最后也处理了很多事情,也跟很多朋友见了面。如果不是我妈妈在旁边,让他在身体受挫后一次一次恢復健康,他也没办法好好的办好他想要的。如果我妈妈到这个世界上的使命就是把我爸爸照顾好,我觉得她已经mission accomplished.

我希望大家以后来古晋,不要忘了我妈妈,要常常打电话给她,陪她聊天,带她出去喝茶,好吗?

最后,我希望我们不要记得我爸爸的不可爱,反而要记得他是多么的爱我们,和他的幽默和潇洒。谢谢。


My brother has already expressed his gratitude to everyone, so I want to share some snippets of my father's last two weeks.

My father passed away on Monday, February 9th.

Just two weeks ago, I sent him a video from a food blogger. He was interested and went to try it out, but the coffee shop was closed. I thought that was the end of it, but a few days later (January 30th), he went back and posted his first-ever detailed food review.

"Conclusion - the fried noodles and stir-fried boiled noodles had a lot of MSG and weren't very good; I don't know about the more expensive meat and seafood dishes."

Also,

"Poor service plus expensive prices for food and drinks. Too few workers, very busy."

He was telling me in his own way that he would never take me there.

On Saturday, February 7th, he asked in the family group chat whether we wanted firecrackers and fireworks for Chinese New Year.

My brother replied, "Small ones are fine."

"Small ones, might as well watch the others'."

That's just how Dad was; if he was going to do something, he will do it big.

Like how many of you would describe your dads, my dad was also a man of few words. Especially after suffering several strokes, speaking became even more difficult, so he sometimes simply stopped talking. His greetings were a daily "Good morning" picture. He sent it not only to family but also to friends, and even my boss in Singapore received it. Interestingly, the "Good morning" pictures he sent on WhatsApp and WeChat were different; he might even send several different "Good morning" pictures in a single day.

He left us at 6:15 AM on 9th February. That morning at 6:03 AM, he sent his last "Good morning" picture and left—how swift and graceful.


His last "Good Morning" Picture.


Finally, I want to thank my mum.

My dad wasn't always kind to her, but she stayed by his side, never abandoning him. My brother mentioned that Dad managed to settle many important issues and met with many friends. If it weren't for her, repeatedly nursing him back to health him from multiple setbacks, he wouldn't have been able to accomplish what he wanted. If my mother's mission in this world is to take good care of my father, then she has accomplished her mission handsomely.

I hope that when you visit Kuching in the future, you will forget my mother. Call her often, chat with her, and take her out for tea, okay?

Finally, I hope we will not remember my father's less-than-lovable qualities, but rather how much he loved us, and his humor and charm. Thank you.


再会啦,幽默潇洒的爸爸。以后再跟你说Good Morning。






Thursday, November 20, 2025

Learning life through hopelessly supporting Tottenham Hotspur and Phoenix Suns for 30 years

I've been a lifelong fan of perennial underdogs in both football (English Premier League) and basketball (NBA) - Tottenham Hotspur and Phoenix Suns.

They are both pretty sound as business entities, sustainable long term, and are usually one of the better teams in their leagues, tried their best within their means, got really really close but never successfully broke through😔.
Over the last 5 years, I saw both teams change their approach dramatically to take the next step.
Tottenham, still with Harry Kane and Son Heung Min dragging them along, hired serial winners Jose Mourinho and Antonio Conte to lead them to titles.
Phoenix, with Devin Booker in (and still in) his prime, blew up their short-term draft potential and traded for one of the top 10 players to ever grace the NBA, Kevin Durant and maximum-salaried "Robin" Bradley Beal, hiring ex-championship winning coaches Frank Vogel (champion with LA Lakers) and Mike Buldenhozer (champion with Milwaukee Bucks) to win.
They both proved that radically changing their DNA would fail miserably. Stacking star power with A-list coaches might lead to humiliating failure, not success. Phoenix, especially, played toxic your-turn my-turn isolation ball without any form of team unity nor fight, and became the joke🤡 of the league last season.
Then again, I would like to think that both Tottenham and Phoenix have learnt their lessons by now and are proving it with their actions.
Spurs won🏆 the Europa League last year with Kane long gone and Son as a bit-part contributor in the final run-in, and are trudging along more consistently this season under up-and-coming manager Thomas Frank, no clear stars, just like how they did well under similar conditions with Mauricio Pochettino.
Suns have moved on from Beal, KD and the disinterested😑 championship coaches and pushed the reset button with just one bona fide star Devin Booker and first time head coach Jordan Ott.
They are both playing team ball, staying low-profile but are effectively punching above their weight💪, even if it's still a big unknown if these new iterations will result in tangible trophy wins.
Nonetheless, it's a welcome new dawn for me in terms of being a sports fan. I think I have my teams back😁.
And if you are still reading, never forget your DNA or force yourself to dramatically change to get better. The best way to get better, is to also be true to yourself in the process.
Finally, it is very hard to win. There is only one, or very few winners. Real victory is to become a better version of yourself.
Good luck (final word in the caption below⮟).

May the Son be with you. Photo Credit: TalkSport.com


Tuesday, November 4, 2025

The Ultimate Guide to Sarawak Laksa in Kuching 2025

It's a bit hard to explain what Sarawak Laksa is. You have to taste it to know that it's completely different from any other more well-known laksa variants. Why it's so under-the-radar, wow, I think I could spend another post simply talking about its origins, but just understand that traditionally there were only a few small family-owned establishments dominating the laksa paste supply chain, thus the small supply and inability to spread its wings.

As good as an overview you can find, though I feel that the only legitimate noodle is vermicelli.

I remember whenever my mum spent an entire day making laksa at home, every drop of broth felt like liquid gold. If I used less broth for each bowl, I might accumulate enough to make an extra bowl for supper. Therefore when I see customers leaving entire bowls of (good) laksa broth behind, I get super angry deep down inside. That's how much I love my Sarawak Laksa.

Cutting the long story short, I shall now go straight into my report on all the noteworthy Sarawak Laksa stalls I've personally tried in Kuching, and this is a post that will continuously be updated.

Update November 2025: 

One of my absolute favourites - Ah Mui Laksa (formerly of Foody Goody Cafe) has moved! Please scroll down to see more details. I will visit it during my next visit and give a bigger report.

Guess who has taken over from Ah Mui Laksa at Foody Goody Cafe? Hint: It's one of the stalls featured here too, opening a branch there.

Newcomer - Everyday Laksa at Very Nice Restaurant, Jalan Rock




Update August 2022:

Newcomer - Laksa Stall at Jia Yan Cafe (thanks to the recommendation from Kopikho!)

There are a couple of interesting notes about this new addition. Firstly, it's located along the 2nd row of shophouses right opposite The Spring Kuching (there is a nice overhead bridge), so a shopping/movie date can be planned in conjunction with the laksa trip. Secondly, I looked at my picture of the stall again and again but couldn't find a name for the shop, so let's just call it "Laksa Stall at Jia Yan Cafe".

The beauty of this laksa is in the broth - intense with laksa flavour without being too rich or viscous, good to be slurped till the last drop.

See, no name right?

Beautiful bowl of laksa

Pro tip: The Teh Tarik and Kolo Mee Tai Mak in the same coffeeshop are excellent as well.

Teh Tarik Porn

Original Post in late 2019:

1. Ah Mui Laksa - currently, my favourite

Update November 2025:

With effect from 29 October 2025, Ah Mui Laksa has moved from Foody Goody Cafe to its own coffeeshop called Madam Mui Laksa and Kopitiam on Jalan Rubber. More to come after I visit the new location in December!


Foody Goody Cafe beside the current Kuching Specialist Hospital (it's moving soon) is a place known for having slightly pricier products due to the steady clientele from the hospital. Looking past the prices, it also houses my favourite laksa of the moment, Ah Mui laksa.

Everyone has their own laksa preferences, and I like mine with a wholesome seafood broth and strong spicy flavours, without being too viscous at the same time. Ah Mui hits the spot.

Ah Mui Laksa: Take 1

Ah Mui Laksa - Take 2
 
Pro Tip: Suck up the remaining broth with some crispy dough fritters from the same coffeeshop.


2. Laksa at Sin Chong Choon Cafe - you will be lucky to find a seat

This is the laksa I 'grew old eating', as I must have been already 20 when I started having it, as it's literally within walking distance from my apartment.

The owner obviously didn't grow much older after all these years, what happened to me?
A very good bowl of Sarawak Laksa

Honestly, it's hard to find fault in this bowl of laksa, as can be seen from the sheer popularity of it. Then again, I feel it has lost a bit of magic over the years. Because they cook vermicelli in bulk to speed up the cooking process (reduce waiting time), the hot broth is added to a bowl of cold vermicelli these days, resulting in a lukewarm bowl. If I had my way, I prefer a bowl served piping hot.

Pro Tip: Order the Teh C Peng Special, which must be one of the very best in town.



3. Poh Lam Laksa at Chong Choon Cafe - The OG of the Laksa I "grew old eating"?

The OG of the laksa and Teh C Peng Special at Sin Chong Choon? I need to dig deeper to give you a better answer, but there are definitely similarities!

If you are a tourist living downtown in Kuching and only have time for 1 laksa, this should be the one you go for. It has the well-balanced characteristics of the one at Sin Chong Choon, but feels hotter and fresher when served.

Closed on Tuesdays!

Another great bowl.
Pro Tip: The Teh C Peng Special as well. After having them at Chong Choon and Sin Chong Choon, you will struggle to find a better glass of Teh C Peng Special in Kuching.


 4. Laksa at Choon Hui Cafe - Anthony Bourdain's "Breakfast of the Gods"

Supporters of deceased culinary legend Anthony Bourdain will have to walk this rite of passage to understand what he meant describing Choon Hui's laksa as the "Breakfast of the Gods". He confirmed his love for this dish by visiting Choon Hui not once but twice during his rare voyages into Kuching.

Highest base price of them all.
The richest of them all too.
I have to say, I understand why a non-local will really really love Choon Hui's version of Sarawak Laksa. It's rich, heavy, thick and packs a really good punch, giving you high levels of every sensation Sarawak Laksa is supposed to provide.

That said, I find it very difficult, if I live long-term in Kuching, to have this version of Laksa frequently, as it's a little bit of an overkill, but don't misunderstand me, it's still an excellent bowl, made for the occasional indulgence.

Pro Tip: Don't leave Choon Hui Cafe without trying their Popiah.

Also a very worthy item in the famous coffeeshop.

I've actually tried many more laksas during my last visit to Kuching.

Sad to say, things don't always remain the same. Some of my old favourites were not what they used to be.

After much deliberation, I've decided to only include the stalls that I am confident will give you a good laksa experience, so that's all for now. I will continue updating this list with new worthy candidates though, so do stay tuned!

Wednesday, December 25, 2024

Dear Noah the Teen

Dear Noah

You told me recently that my last post here was in 2023, and I remember replying that I do plan to post something here in 2024, what did you did not know is that this one and only post of the year will be specially dedicated to you.

Over the years, I have been trying my best to be there holding your hand through every milestone big or small, and with immense pride, I witnessed your graduation from Primary School in July this year.


Then again, I must remind you that the most carefree part of your life is also over. With increased lankiness comes with greater complications and responsibilities. What I am satisfied with though, is that Dad, Mum and Ellie have walked with you through your childhood and hopefully you will look back at it fondly - at the trips and eating adventures we did together, and treasure the close bonds you fostered with your friends and extended family.

The wicked media has portrayed the Terrible Teens to be darker than the Terrible Twos - where you will lock yourself for hours in the room, refuse to go out with us and see us no better than dinosaurs stuck in ancient times. I am hopeful though, that for us, it will not be, as it does not have to be like that.

Just be yourself. Be the jolly good fellow interested to engage in conversation with everyone at the table. Be the lanky handsome kid pushing out delicious meals with Dad, making chocolate bombs with mum, playing lively piano duets with your sister, and of course, figuring out how to become a legendary tag team with me on FC25 (hint: Passing angles!).

The world is getting murkier by the day, and the lines between good and evil are no longer clear. You will soon realise, if you haven’t already, that life will be about making choices, about making more right choices than wrong ones. If there is anything I can advise you, is to always do what you think is right, make decisions that will make you sleep well at night.

And if you are sure the right thing is to give someone a punch on his face, make sure it hurts, then make sure you sleep well that night.


Finally, have an open mind. Stay curious. Eat everything Daddy recommends.

Love you,
Daddy










Tuesday, October 10, 2023

Why I choose to cook at home - the evolution

Deep into my 2nd decade of intensive cooking for my family, I realise how much I have changed since I began. While I used to focus more on how good the food tasted, I have slowly but surely pivoted more to the quality of the ingredients (resulting in even better-tasting food😂👌👌).

There are many reasons for my natural evolution. Living in an agricultural country and being semi-active in the F&B world, I am lucky to access to premium produce (local and imported) from farms and suppliers. I have kids with growing appetites - making nutritious home-made meals more cost-efficient and also increasingly worth the time and effort.

Let me break it down simply. 

If you order a dish priced at $10 at a good restaurant, as a safe rule of thumb, the ingredients will cost approximately $3. The other $7 will be used to pay for overheads (set up costs, manpower, rental which contribute to the preparation/presentation, service, cleanliness, air-conditioning, marketing etc.), government taxes, service charge and (hopefully) some profit margin for the owners.

Obviously, the restaurant will have economies of scale ordering ingredients from their suppliers. What they get for $3, we might get the same for $6.

Then comes even more analysis. Firstly, $6 is already less than $10. Secondly, depending on your habits, there is an opportunity this $6 can be stretched into 2, 3, 4, 5 meals. How does that start to sound? 

I would like to think that the basic principle behind my current style is the focus on ingredient and giving it the respect it deserves. 

Take an 'expensive', premium quality free range chicken for example:

1. You can separate the meaty parts from the carcass and use the parts as the centrepiece of your champion dish, be it a roast/braise/curry.... 

2. The carcass can be used to make the most wonderful pot of chicken stock (using frozen leek tops, parsley stalks etc, you get the idea😏, other accumulated chicken 'spare parts') that will be the base of your cooking (soups, braises, sauces) for meals to come. 

3. Innards can be accumulated for a future stir-fry or pate. 

Just 1 good chicken can grace your dining table in different forms for days. 

If I buy a slab of good grass-fed beef for the BBQ, I will save the precious fat for a subsequent meal of heavenly beef fat fried rice, and the grilled bones to add delicious smoky beefiness to my next pot of Ragu. 

If you are still reading, I believe you get the drift. I just hope you can reconsider the pros and cons of cooking at home. The key is to get your hands on ingredients you can trust, and have no hesitation feeding your family with, and give it the greatest form of respect it deserves. This is the basis of a lifestyle of wholesome home-cooked family meals. Bless you! 

PS. If you are worried about your cooking skills, just know that like any other activity, you can only get better. Just do it! 



Wednesday, August 30, 2023

Ultimate Hong Kong Guide 2023 - Where to eat Dim Sum (Yum Cha), Seafood and Roast Goose!

Hong Kong has been through a lot since my last visit in 2016. 7 years, the longest interval I remember having between 2 Hong Kong trips, as Hong Kong had always been one of my favourite places to visit, mainly because of the tip-top quality of food, be it fine-dining or straightforward everyday Cantonese fare (ie. cha chan tengs, dim sum houses, wanton noodles, roast etc). 

Hong Kong in a nutshell (to me anyway)

Then again, a lot has changed. Obvious geo-political issues have resulted in severe talent drain, further alleviated by the pandemic. Hong Kong has remained expensive without getting better. One though, can take comfort that it might be slightly less crowded (but still crowded nonetheless), and the notorious impolite service staff have become more accommodating, or been replaced by seamless online ordering platforms. 

Take my words with a pinch of salt, as I only went for 4D3N, and did not touch the exclusive realms of fine dining, which may well still be Asia's pinnacle. I am here to help, not dissuade you from visiting Hong Kong, by plucking out the best of what I enjoyed:

1. Life-changing Roast Goose (and it's not Kam's)



 2. The best seafood and sunset view



3. Affordable Dim Sum with Michelin Star (need to queue)
 


4. Dim Sum with a view (and no queue)
 


5. Dim Sum to be enjoyed like royalty having high tea


So there you go, and like my Taiwan guide, hopefully this becomes a running post that is constantly updated with every visit. Enjoy Hong Kong! 

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