2012年，老板黄志祥 (阿祥) 只身一人离开了砂拉越美里，来到了陌生的城市吉隆坡。当时阿祥在工作中认识了现在朋友兼合作伙伴陈锦威 (威少)。
阿祥发现在雪隆一带找不到真正的砂拉越传统美食。于是，在威少的帮助下，在蒲种的茶餐室开了一个小档口，和徒弟苏秀敬 (阿敬) 从砂拉越最著名的干盘面和辣沙做起。两人同甘共苦，为面档倾尽心力，一开始光顾的人非常少，阿祥心灰意冷。
受到许多朋友和顾客的好评与鼓励，阿祥信心大增。在刘运妹 (干妈) 资助下，于2014年在SS15, Subang Jaya开创了自己第一间店，店名为“砂拉越正宗干盘面”，并在菜单上增加了许多砂拉越道地的美食。
“I would like to thank all of my friends and patrons for all the support you have given me. Thanks to your efforts, Kampua noodles have become more popular.
In the year 2012, Mr. Wong Tes Siong (Ah Xiang) came to Kuala Lumpur from Miri, Sarawak alone. There, he met Chan Kam Wai (Mr. Wai), a friendand now a business partner as well.
Ah Xiang missed eating authentic Sarawak food, but he failed to find decent substitutes in KL and Selangor. And so, he decided to start his own little business, with the idea of introducing the famous Kampua noodles and Sarawak laksa to the people of KL and Selangor. With the help of Mr. Wai and Ah Xiang’s apprentice Soh Siew Chin (Ah Chin), he started a stall in a coffee shop in Puchong. They worked very hard but the business was faltering. Ah Xiang felt disappointed.
With his mother’s encouragement, Ah Xiang decided to introduce Kampua noodles to people by providing free samples. This resulted in more and more people learning about the delicacy that is theKampua noodles of Sarawak, and the business started to prosper.
Ah Xiang received many good reviews and encouragements from his friends and customers. In 2014, he started his first outlet named “SRK Noodle House” with his godmother’s Liew Yun Mei help. The shop is located in SS15, Subang Jaya. This allowed him to add other Sarawak specialties into the menu.
He worked hard, prepared all the ingredients by himself and always used the best ingredients he could find.With his enthusiasm and effort, Ah Xiang managed to open 4 other branches. There are also plans to open up more branches in other areas. Ah Xiang hopes that the Sarawakians would feel at home when they get to taste authentic Sarawak specialties in “SRK Noodle House”. And for the locals, he hopes to introduce Sarawak delicacies to them.