At 63 years old, former traditional Chinese medicine (TCM) practitioner Chai Yong Nian (transliterated) never opened a handmade noodle stall just to sell noodles.
Instead, every bowl he serves is part of a bigger plan: preparing his 27-year-old son, Chai Wen Han (transliterated), who has Down syndrome, for a future where he can stand on his own.
Two years ago, the father and son opened their stall at the Medan Angsana Hawker Centre in Farlim with one simple goal. While Chai Yong Nian is still healthy and able to work, he wants to teach his son valuable life and business skills that will allow him to support himself one day.
Father and son work side by side
When Sin Chew Daily visited the stall, the pair were busy serving customers together.
The 63-year-old prepares the handmade noodles while Wen Han takes care of the soup, plates each bowl and washes the dishes. After spending about three months learning the ropes, Wen Han can now make the noodles himself, from kneading the dough to getting the flour-to-water ratio just right.
His father is also teaching him skills beyond cooking, including buying ingredients, handling payments and managing the stall’s finances.
The stall was also built for Wen Han’s health
The noodle stall wasn’t created just to secure Wen Han’s future.
Prior to this, Wen Han worked at Japanese and Spanish restaurants. However, irregular working hours, unhealthy eating habits and work-related stress eventually led to him developing diabetes.
Concerned about his son’s health, he decided to start the stall so Wen Han could continue working in the food industry while enjoying a more stable routine, with regular meals and a healthier lifestyle.
Drawing from his background in traditional Chinese medicine, Chai Yong Nian is particular about the food they serve. He avoids processed ingredients and personally selects, grinds and seasons the meat used for their homemade chicken and pork meatballs.
The lifestyle change has made a noticeable difference. Wen Han now eats on time, exercises more regularly and takes better care of himself. His blood sugar levels have also improved and are now only slightly above the normal range.
“I won’t be around forever”
For Chai Yong Nian, the stall has always been about more than business. He knows there will come a day when he can no longer look after his son.
Instead of doing everything for Wen Han, he has gradually encouraged him to become more independent, from visiting government offices on his own to handling everyday responsibilities.
“I hope that one day, when I am no longer around, he will still be able to live independently and take care of himself,” he said.
Today, Wen Han can take the bus and even drive himself to the stall each morning. While some people are surprised he can drive, his father believes his son is capable of learning almost anything if given the opportunity.
Learning to ignore criticism
Growing up, Wen Han often encountered people who laughed at him or judged him because of his appearance. His father has always reminded him not to dwell on other people’s opinions but to accept himself and live confidently.
Over the years, Wen Han has gradually become more self-assured and learned to handle unwanted attention with confidence.
His biggest wish
When asked about the future, Wen Han said he hopes to continue improving the noodle stall and eventually earn enough to support himself. He also shared a heartfelt wish for his father.
When Chai Yong Nian turns 70, Wen Han hopes to take him to Song He Night, an event organised by Sin Chew Daily, so they can spend a meaningful evening together.
They’re now hoping for regular customers
Despite the inspiring story behind the stall, business has been far from easy. According to Chai Yong Nian, they currently sell only about 10 bowls of noodles a day.
After paying for rent, utilities and ingredients, there’s often very little profit left, and he occasionally has to use his own savings to keep the business running. Instead of paying Wen Han a salary, he lets his son manage the day’s earnings so he can learn how to budget for ingredients and operating costs.
“If the money isn’t enough, I’ll top it up,” he said.
A few weeks ago, local food influencer 跟着阿宏找Lobang featured the father-and-son duo, briefly bringing in a wave of customers. However, once the online attention faded, business slowed down again.
Now, Chai Yong Nian says what they need most isn’t another viral post, but loyal customers who will continue supporting the stall in the long run.
The stall sells handmade noodles from RM6 per bowl and operates at Medan Angsana Hawker Centre in Farlim from 7am to 1pm, closing every Thursday.
For the loving father, every bowl of noodles represents far more than a meal. It’s a his way of giving his son the confidence and skills to one day navigate life independently, even after he’s no longer there to guide him.
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