The noodle used in kampua mee is straight. It’s often served simply with a few slices of char siew or barbeque pork, spring onion, and chilli sauce. At Soon Hock Cafe & Restaurant, which has been selling this local favourite for the past two decades, most diners pair their kampua mee with a bowl of wanton (dumplings with minced pork fillings) served in dark soy sauce.

Ding bian hu is yet another iconic dish in Sibu that was brought in by the Chinese Fuzhou immigrants. It literally means “wok edge paste” because it’s made from pouring rice flour batter to the side of a hot wok, till it forms a sheet of thin noodle. The noodle will then be scraped off the side into the wok, where simmering stock welcomes it. 

Learn the centuries-old craft from Mr. Ting and Ms. Tang, who’ve been making these noodles by hand for over 35 years. It’s a labour of love that involves stretching the dough into thin strips and drying them under the sun, a fun yet fiddly process. Plus, you’ll appreciate that bowl of noodles so much more when you know the work that goes into it.