Koong Poh Kang left his IT job and found joy being a wantan mee seller. (Muhaimin Marwan @ FMT Lifestyle)PETALING JAYA: At 5am, while most of the Taman Sri Manja neighbourhood is still asleep, Koong Poh Kang is already preparing for the day ahead.
His morning begins with charcoal, char siew and the familiar rhythm of getting a wantan mee stall ready for customers. The roasting alone takes about an hour and a half, but the work starts even earlier, with marination done the night before to give the char siew more flavour.
By 7am, the 25-year-old is ready to serve customers at Kang Kee Wan Tan Mee in Restoran Fai Wong - a business he decided to take over when he was just 23.
“I'm quite happy,” Koong said. “Every day there are different types of situations I have to deal with. But that's the fun part,” he said.
