Kompia House’s kompia gaining popularity



KUCHING: Two close friends are now smiling with gladness as their kompia business grows in popularity. From one kilogramme of flour per day when they first started, they now they need 40kg to 50kg daily.

Kompia House founders Awang Amir Hamzi Awang Mohd Muda and Nur Huda Hamka set up the business in 2019 when they were still university students.

They offer kompia with a variety of fillings.

For those who are not familiar with kompia, it is basically a signature pastry product of Sibu town and its Foochow community. It is rather similar to bagel.

“By using around 40kg to 50kg of flour a day, we are able to produce about 2,000 kompia, which will usually run out every day,” said Awang Amir.

Elaborating further, the 21-year-old said although he and Nur Huda, 23, opened the business while they were still studying, the two would make sure that they did not neglect their studies.

Kompia made by Kompia House.

To help ease the workload, the two hired seven employees.

“Apart from offering original kompia (no filling), we also offer kompia with fillings such as nutella, garlic cheese, seri kaya and butter — butter is our best seller.

“For first-timers, I suggest you try the garlic cheese filling.

“Customers can get our kompia for as low as RM0.50 to RM2.50 (depending on the fillings).

“For those who live a bit far or don’t have time to go to our shop, don’t worry because we also provide delivery service starting at 2pm,” said the Universiti Kebangsaan Malaysia student.

When asked on his hopes, Awang Amir said he hoped to expand Kompia House to other parts of Sarawak as well as Peninsular Malaysia.

Kompia House is located in front of Syiok Kopitiam, Taman Matang Jaya here, and is open from 11am to 5pm daily except Fridays and Sundays.

The public can also browse its Facebook page (Kompia House) or @kompiahouse on Instagram.

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