From 9-to-5 to stir-fry: How Voon Soon Ping keeps his mother’s noodle stall alive and thriving

By Wilfred Pilo

When 35-year-old former technician Voon Soon Ping was working his 9-to-5 job, his heart was always at his mother’s noodle stall rather than among the computer hardware on his desk.

After gaining valuable experience as a service technician, he decided to change careers and help his mother run her noodle stall at Hui Sing Hawker Centre.

For Voon, the family’s noodle-frying station was his favourite spot — a place where he could not only hone his skills but also carry on his mother’s legacy.

He said his 68-year-old mother has been the family’s strength, keeping their culinary legacy alive after his father passed away.

“Before moving to Hui Sing about 30 years ago, my parents operated their noodle stall at the now-defunct Palm Road Hawker Centre.

“I don’t regret leaving my old job. I’m proud to be the second generation continuing this trade — using the skills I’ve learned to make a living and help my mother,” he shared.

“But I’ve always found cooking much more fun since I was young — it lets me carry on my parents’ legacy. Now, my three siblings and I help our mother, and for me, it’s been more than ten years of culinary joy,” he told DayakDaily.

“The stall is always busy, but everyone has their own task when we’re all here — someone takes orders, another serves the dishes, and someone else clears the plates. That’s the fun of running a family business,” he chuckled.

Voon shared that his mother feels proud and happy to see him and his siblings carrying on the family’s culinary tradition as second-generation cooks.

“My mother is always around, but we want her to relax more, even though she gives orders to ensure we know what to do,” he said with a smile.

Known for their fried yellow noodles and kueh tiaw with bean sprouts and clams, Voon said he usually starts the day at the stall, and if he’s not there, one of his siblings will be.

The stall begins to bustle in the late afternoon as regulars and new customers arrive, with business continuing well into the evening, while customers and regulars usually start arriving in the late afternoon and continue through the evening.

“Many would have either one of these two dishes for their late afternoon lunch or snacks with their favourite beverages.

“Hui Sing Hawker Centre offers a variety of dishes, including our own takes on local favourite street foods, which have become an integral part of the dining-out culture,” he elaborated.

Voon revealed that his regulars often specify exactly how they want their noodle dishes, and he always prepares them accordingly.

“Our regular patrons would simply come to the front of the stall, and I already knew their preferences and how to prepare their meals. This is the kind of rapport we’ve built over the years,” he said.

Voon serves generous portions of his speciality fried noodles with bean sprouts for RM5, or RM6 when topped with clams.

The popular stall, known as Palm Road Taugeh Kuih Tiew Mee with Clams, is situated at No. 15 Hui Sing Hawker Centre. It opens daily from 12pm to 8pm. For more information, call 014 286 0885. — DayakDaily

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