Brand & Operation Manual

品牌与经营手册

CORPORATE LOGO

OVERVIEW 商标

SSM Certificate

注册文件

Trademark Certificate 商标证书

“感恩所有支持我的朋友、顾客，因为你们，才有这碗砂拉越传统干盘面。”

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。

因为母亲鼓励的一句话：有舍才有得。阿祥决定振作起来，将煮好的面免费送给别人吃，就这样慢慢地顾客开始来光顾了，也拥有了一班忠实的老顾客。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。

阿祥凡事亲力亲为，用心做到最好，在准备材料上不假手于人，而且坚持使用最好的食材，绝不偷工减料。这样的热忱和努力下，阿祥成功在雪隆一带开设了4间分行，接下来在其他地方还会陆续开张。个性爽朗、豁达的阿祥说：“我希望来到店里的顾客都有回家的感觉，让砂拉越人解乡愁，也让本地人吃到从未尝试的砂拉越正宗美食，感受到浓浓的砂拉越家乡味。”

—创办人的故事—

““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.

— Brand History —

HQ – Subang Jaya SS15

Section 14

Bandar Puteri Puchong

Bukit Tinggi, Klang

Employee Handbook员工手册

Operation Handbook经营手册

BUSINESS CARD名片

菜单Menu

Menu Cover 菜单封面 (Front)

砂拉越乾盤面

砂拉越扁肉

砂拉越特色美食

砂拉越特色美食

福州红酒系列

自制叉烧

三大粉类

道地小炒

道地小炒

炒饭系列

炒饭系列

饮品系列

正宗砂拉越啰吔

正宗砂拉越啰吔

Menu Cover 菜单背面 (Back)

Rojak Poster 啰吔海报

Rojak Certificate 啰吔证书

Indoor Signboard

招牌

Factory

面厂

HQ Storage

总行储存货柜

Rojak

Machine

机器

POS System

WEBSITE 网页

https://srknoodlehouse.vvin.com/news

FACEBOOK 面子书

https://www.facebook.com/srknoodlehouse/

PROMOTIONAL MATERIALS 宣传

PROMOTIONAL MATERIALS 宣传

PRESS 报道

Astro – 阿贤贪吃路线

https://www.facebook.com/LindaYeeBlogs/

PRESS 报道

http://jasminelam550.blogspot.my

http://www.star2.com/food/eating-out/

PRESS 报道

http://kl.coconuts.co/2016/09/09/taste-sarawak-right-middle-kuala-lumpur

PRESS 报道

https://www.facebook.com/eatgoodthing.my/photos/pcb.16

33241673651954/1633238006985654/?type=3&theater

合作愉快！Happy Cooperation~