|About||道地砂拉越干面之家 The Home of Original Sarawak Noodles (Non-Halal)|
|Food styles||Asian Fusion, Chinese|
|Restaurant specialties||Coffee, Dinner, Drinks, Lunch|
|Restaurant services||Groups, Kids, Takeout, Waiter, Walkins|
面对面的故事该从百年前说起… 1903年, 面对面创办人的曾曾祖父离开中国，漂洋过海到香港寻找人生的转机。他在当地的一家酒楼找到一份学徒工作,勤勉用心的他终获得主厨的认同与信赖，并授于“竹升面”的制作奇绝。
之后年满23的他决定南下来到马来西亚, 砂拉越, Dalat Oya,开始经营属于自己的面档。他运用所精通的制面技巧在当地亲手用竹杆打面,富嚼劲口感的面条深受当地人的爱戴并称之为“Mee Kolok”。
Face to Face with the Original Sarawak Noodles
The story of Face To Face began over 100 years ago, with the founder’s great-grandfather, who, in 1903, left China for Hong Kong to seek his fortune. After finding a job as a chef’s assistant in a local restaurant and winning the Chef’s trust through his diligence, he was allowed the opportunity to learn the art of making Jook Sing noodles, considered one of the rarest forms of noodle-making in existence.
Then at age 23, he arrived on Malaysian shores, starting his own noodle stall in Dalat Oya, Sarawak. Here, he pioneered the now-ubiquitous Sarawakian Kolok Mee, using homemade noodles created with the technique he had mastered in Hong Kong, that is by mixing eggs, flour and other ingredients together by hand, then riding a bamboo log to knead the dough and produce chewy, springy noodles.
Fast forward to nearly a century later, where the founder of Face To Face decided to start a restaurant featuring the unique noodle-making technique inherited from his great-grandfather, as a means of bringing authentic and high quality Sarawak noodles to the masses. Over and above that, his personal belief in consistently making sincere face to face connections with his customers became the backbone of his business philosophy, and eventually inspired the name of his restaurant; Face To Face Noodle House.
With the vision of becoming The Home of Original Sarawak Noodles, Face To Fa