Annie Then’s family pork leg, kueh chap stall draws crowds at Tabuan Laru

By Wilfred Pilo

KUCHING, Dec 8: It may be only a year old, but 50-year-old culinary connoisseur Annie Then’s family pork leg and kueh chap stall is already a crowd-puller at Tabuan Laru eatery.

For Then, managing the stall during peak hours can be challenging, even with decades of experience in crafting savoury dishes under her former employer.

She said that while this marks a new chapter in her culinary journey, she has embraced the daily challenges, finding satisfaction in the positive response and popularity of her dishes at the eatery.

She added that, despite not anticipating such a warm reception to her pork dishes, she is pleased that people have appreciated her family’s home-cooked recipes.

“I am grateful that friends and family help me operate the stall, and we all create and craft these two dishes for people to try.

“I am happy that since I started my stall, it has become a centre of attraction and has given me a respected profession,” she told Dayak Daily.

The past year hasn’t been without hurdles, but Then remains optimistic. She is taking her culinary trade step by step and hopes to get some extra help at the stall in the near future.

“If I had known how successful the stall would be, I would have started much earlier.

“This is just the beginning. I want to get my culinary trade on the right footing and make my stall a popular destination for those who love these dishes,” she added.

The recipes for her pork dishes have been a family staple for as long as she can remember. Drawing on her culinary expertise, preparing these dishes at her stall comes naturally.

Then explained that her previous employers’ establishments didn’t serve these dishes because they adhered to a set menu.

“It’s the culinary skills, kitchen management and environment I learned from the establishment; they come in very handy now, especially when running my stall,” she emphasised.

Then’s pork leg and kueh chap are made with patience and quality ingredients, a family tradition she continues at her stall.

“I hope my customers continue to grow and acknowledge that the taste of my dishes suits their palates, and to introduce them to their peers.

“These dishes are available in the city, but now residents near this eatery won’t have to go far, as my dishes are as delectable and savoury as those elsewhere,” she smiled.

Then’s Pork Leg and Kueh Chap stall is at YS Food Court, Tabuan Laru Commercial Centre. It operates daily from 6am to 9pm. For more information, call 018-275 3941.

– DayakDaily

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