These days, thanks to advances in engineering and automation, most noodles are made by machines in factories. But one couple in Sibu, Sarawak, continues to carry out the time-honoured tradition of crafting “mee sua” (wheat vermicelli) by hand.
"Mee sua" (wheat vermicelli) maker Ting Cheng Sieng, 72, makes noodles the traditional way from his family home in Sibu. He has been doing this since he was about 35.
Ting's noodles are wound around a special stand and hand-pulled to shape them and maintain their springiness.
The noodles are then hung outside to dry. Sunny weather is crucial to ensure the day's batch is dried properly.
Ting and his wife Tang Swee Nyuk often rise at 5am to prepare a day's batch of mee sua. Watching the swift and dextrous motions of their hands as they stretch and shape the noodles is a mesmerising sight.
Ting and Tang create about 25-30kg of noodles each day. This amount tends to increase as festive seasons approach.
Ting learnt the art of making mee sua from his "sifu" (old master), who hailed from China.
Mee sua symbolises longevity in Chinese culture, with their long length representing a long life. They are, therefore, often consumed during birthdays, weddings, and festive seasons such as Chinese New Year.
Ting uses a stick to stretch the noodles while drying them. He must use just the right amount of force, as too much will break the noodles.
The noodles are available in both thick and thin varieties. They are sold at Ting's house, and also to local sellers and supermarkets.
Both Ting and Tang hope their customers will enjoy their handmade noodles. Sadly, few people are interested in taking up this trade nowadays, but they plan to pass the business on to their son to ensure the family tradition of making mee sua continues.