At 72 years old, Lum Kum Thoh continues to rise early six days a week to serve duck koay teow th’ng — a noodle soup specialty — in the heart of George Town’s bustling tourism district. Despite his age and having two grown sons in established careers, Lum maintains his hawker stall not for profit but for the enjoyment of staying active and engaging with familiar customers.

For more than two decades, Lum has prepared the dish, which features chopped duck meat, fish cake slices, fish balls, chicken gizzard, and bean sprouts, served with a choice of koay teow, mee, or mee hoon noodles in a garlicky duck broth. Previously priced at RM3, he raised the price to RM4 around nine years ago but has kept it steady since, balancing affordability with generous portions. Each bowl includes ample duck meat roughly the size of a drumstick, with occasional additional pieces like duck wings when available.

Lum acknowledges the challenges posed by rising ingredient costs but credits his loyal customer base for enabling him to maintain low prices. Since relocating a few months ago due to increased rent at his previous venue, he now pays RM35 daily for his stall at the corner of Jalan Penang and Lebuh Kimberley, consistently selling approximately 200 bowls each day.

Opening his stall at 6 a.m., Lum often finds regular patrons already waiting. Sometimes, customers must wait up to 30 minutes while the duck slow-cooks in the broth, a delay they accept willingly. Many of his patrons are seniors and retirees, mirroring Lum’s own stage in life.

With no immediate plans to retire, Lum says his hawker business remains a meaningful routine. “If I stay home, what would I do? I enjoy coming here and seeing my customers,” he said. After closing the stall by midday, he returns home to rest and prepare for the following morning.

For Lum, the hawker trade is a lifelong passion rather than a financial necessity, one he intends to continue as long as possible, fueled by the simple pleasures of cooking and community.