PEOPLE have different ways of showing how much they love their food. Some choose to take their time and eat it slow, while others gobble it down.
But what if a prize is placed on how fast you can eat this food you love?
To celebrate its 9th anniversary, Face to Face Noodle House, a home-grown Sarawak noodles specialist challenged its customers to eat the restaurant’s signature kolok mee as fast as possible to win RM2,000 and a golden bowl worth RM998.
The challenge ran in all 30 branches across the country, on a weekly basis throughout April.
Challengers had to eat three big bowls of the noodles and those with the fastest times were later selected to compete against other finalists.
The grand finale of the “Eat Fast Fast Challenge” was held at the noodle house’s concept outlet at Syopz Mall, Taylor’s University Lakeside Campus in Bandar Sunway where the eight fastest eaters battled it out by consuming three big bowls of kolok mee.
Cheers from the large crowd helped motivate the contenders who varyingly used interesting tactics.
Some ditched their chopsticks and used their fingers instead.
In three minutes and 19 seconds, 21-year-old Chia Koh Zheng clinched the title.
Starting off fast, Chia began to lose momentum after finishing his first bowl.
“My group of friends kept cheering me on and it helped a lot in pushing me to the finish line,” he said.
Chia poured water into his bowls to make the noodles less dry so that it was easier to eat.
He took part in the competition at the Face to Face Noodle House’s Taipan branch and was picked for the grand final.
Face to Face Noodle House founder Aidan Goh said the challenge received great support from customers.
“We have always placed great importance on engaging with our customers through face-to-face interaction and this event has been proven successful based on the amount of positive feedback we have garnered over the years.
“The concept of the challenge is to create a fun and engaging atmosphere. What better way to make our anniversary a memorable one than by enjoying our signature dish?” said Goh.
Apart from kolok mee, the restaurant is known for its traditional Sarawak laksa and its own interpretation of pan mee, made using an age-old technique.