One Sarawakian family is sharing the authentic flavours of Borneo with Australia, preserving a cuisine that is hard to find even in Kuala Lumpur.

Born and raised in Kuching, Kang Seng Gan is the owner of KCH restaurant on Angove Street in Perth, the only Malaysian restaurant specialising in Sarawakian cuisine in the state of Western Australia.

Even more impressive, KCH was named “Best Casual Dining” in the West Australian Good Food Guide in 2021, standing out among thousands of restaurants in the region.

Fun fact: Gan’s daughter, who helps run the restaurant today, is none other than former Malaysian Olympic swimmer Heidi Gan.

“I migrated to Perth with my family in 1988,” Gan told FMT Lifestyle over a video call. “For 34 years, I ran a mechanic shop before starting this restaurant in 2020.”

The idea for the restaurant came from Gan’s nephew, a trained chef. And while he is no longer involved, Gan and his family have carried the venture forward.

Even years before the restaurant came to be, Gan never departed from cooking Sarawakian food. “I remember spending every morning having breakfast at a hawker stall in Kuching.”

He added, “I’ve always loved cooking on the weekends for the family. Everybody remembers their mom’s cooking, so I would try to recreate her recipes, and that just became a hobby.”

So yes, though his kids were raised in Australia, Malaysian flavours were always a part of their home meals.

One of the most popular dishes on the KCH menu is their signature Sarawak laksa, famously dubbed the “Breakfast of Gods” by the late Anthony Bourdain.

Cooked by a Sarawakian chef, the laksa broth is simmered for over four hours to achieve a depth of flavour.

“We realised that although there are many Malaysian restaurants in Perth, they were all missing authentic Sarawakian dishes,” Gan explained.

Although their menu is limited, KCH keeps things exciting with weekend specials like “kolo mee” and “Kueh Chap”.

In the past, they’ve introduced lesser-known dishes such as “Kacangma”, a chicken dish often served as confinement food, cooked with the herb motherwort.

Another unique creation is KCH’s “Sugarbun” rice and chicken, a nostalgic favourite for many Sarawakians who grew up enjoying the fast-food chain in Kuching.

“We try to keep the flavours authentic, importing some ingredients from Malaysia,” Gan shared. The spice level hasn’t been toned down either!

With home-cooked flavours presented on slightly refined plates, the menu also features a variety of Malaysian specialties from different regions. From “char kuey teow” and prawn mee to “rendang” and curries, KCH celebrates the country’s diverse culinary heritage.

Speaking about their award-winning moment in 2021, Gan admitted they were completely surprised.

“The organisers informed us that we made the list of the top 100 restaurants in Western Australia for Best Casual Dining, but it was only during the award ceremony that they announced we were chosen as number one,” he said.

Since then, the restaurant has consistently stayed in the top 100, and has even appeared in the top 10 at times.

“We became incredibly busy right after receiving the award. Many chefs came in just to try our food,” Gan added.

Beyond the food, Gan believes it’s the homey atmosphere that won them the award, as he often comes out to chat with customers in their open-kitchen setup. Despite earning such recognition, Gan has refused to raise his prices.

“We get a lot of Malaysian and Singaporean students visiting our restaurant, so I try to keep it reasonably affordable. My family keeps telling me our portions are too big for the price, but that’s just how it is in Malaysia,” he shared with a laugh.

The restaurant began with takeaways only, as they opened during the pandemic.

“We even have people travelling 45 minutes just to eat here because they can’t get this food anywhere else,” Gan shared.

In fact, just last month, Sarawak Deputy Premier Sim Kui Hian visited KCH.

While focusing on maintaining quality, the team is also looking to introduce new dishes, like cendol, in the near future.

Despite living abroad, Gan said: “We just feel very proud to be Malaysian.”