Started as a trading shop at Jalan Padungan, Kuching, in 1955, Lee Fah has transformed into a noodle empire that we all know today. 

 Neng decided to start her brand after she had been asked too many times about a homemade turban that she was wearing while she was a vendor of cosmetics in a shopping mall. 

The younger generation of entrepreneurs in Kuching revolves their business around sustainably. Hoping their innovations could help to solve the food waste problem. 

A unique chicken rice flavour brought back home from Bukit Timah, Singapore. 

Taka Cake House was ailing, but the second generation in the family business took over and transformed the traditional bakery into a brand that is the household name of Kuchingites. 

UK trained architect Wendy Teo of Borneo Laboratory transformed a 75-year-old supermarket building, Ting & Ting into a faculty for the creatives in the city centre.