Kota Kinabalu: A new initiative to tackle food insecurity among urban workers and underserved communities has been launched with the establishment of Dapur Kita-Kita, the city’s first community soup kitchen.
Spearheaded by Jetsin Sdn Bhd Managing Director Datuk Koh Chung Jade, the project is a collaboration with Sabah Chefs Association President Adrian Chong, Sabah International Convention Centre (SICC) F&B Operations Director Mohd Firdaous Mohd Izhar, private companies and non-governmental organisations (NGOs).
AdvertisementThe soup kitchen’s mission is simple yet profound – to provide nutritious meals to those in need, particularly urban workers who often send most of their earnings to their hometowns, leaving little for daily necessities.
“Many people, hidden in the crowd, do not have enough to eat because they send money back to their kampungs.
“We want to ensure they have full stomachs to continue with their daily tasks,” Jade told a press conference on the initiative’s first day of operation on Monday.
Dapur Kita-Kita operates collaboratively and involves chefs, volunteers and NGOs.
AdvertisementChong credited the swift set-up to collective determination.
“One day, Jade shared his idea at a party, and I thought, why not? Soon after, Firdaous joined, and within weeks, we rolled out the plan.
Advertisement (adsbygoogle = window.adsbygoogle || []).push({});“This would not have been possible without teamwork,” he said.
Staffing is supported by SICC, which provides two chefs daily. The Sabah Chefs Association also mobilises its members, including five-star hotel chefs, to volunteer.
“We ensure that the meals are of top quality, with hotel-grade food for those in need,” Chong emphasised.
Jade acknowledged Chong’s instrumental role in organising operations, including rostering volunteers.
“Adrian has been the backbone of this project. This would not have happened without him and the team,” Jade added.
Dapur Kita-Kita serves meals on Mondays to Saturdays (closes on Sundays and public holidays), with food distribution from 11.30am to 1.30pm at a discreet location in Bandaran Berjaya to protect the dignity of recipients.
Registration involves only basic information for statistical purposes, such as IC numbers and hometown details.
“This is for transparency and to ensure fairness. Most people who come are not from Kota Kinabalu – they are urban workers sending money home and barely managing themselves.
“If we care for them, it will be better for them,” said Jade.
Meals are carefully prepared to ensure quality and variety, featuring items like crabsticks, various meats and vegetables.
Each pack is valued at approximately RM15, with daily production capped at 200 packs.
Currently self-funded, Dapur Kita-Kita relies on Jetsin Sdn Bhd’s corporate social responsibility (CSR) funds and raw materials sourced from Jade’s meat supply business.
“We have allocated RM1,000 to RM2,000 daily, but sustainability remains a concern. We hope NGOs and sponsors will join us to keep this initiative alive,” said Jade.
The founders hope Dapur Kita-Kita will evolve into a central kitchen supporting various NGOs across Sabah.
“This is just the seed. If it snowballs, it can become a central hub to help many more people,” Jade shared.
The initiative’s focus on inclusivity is reflected in its Muslim-friendly meals and open invitation to all volunteers, regardless of background.
“We do not discriminate. Anyone can come to help or benefit from this effort,” he said.
Chong highlighted the project’s uniqueness, noting that while many organisations focus on disaster relief, this soup kitchen addresses the ongoing, often-overlooked issue of daily hunger.
With plans to sustain operations for at least six months, the team remains optimistic about growth through community and governmental support.