KUCHING: Tucked in a beautifully transformed 10,000-square-foot corner just opposite Ta Kiong Supermarket in The Spring Shopping Mall, Kuching lies one of Sarawak’s newest dining concepts, Tables and Tales Food Hall.
A project by the team behind Food Journal, the space blends artisan food with thoughtful design, creating a warm, story-driven experience that redefines what it means to dine out.
At the heart of it all is Elvina Ngo, the executive general manager of Food Journal, who describes the concept as something far more personal than just a commercial outlet.
“The whole concept started with the idea of a home: rustic, welcoming, and full of stories.
“We imagined something like an urban stone house in the UK, a place that balances raw textures with modern charm and, that’s how Tables and Tales came to life,” she told reporters during the grand opening of the food hall on Thursday (Aug 7).
From its wood-toned textures and natural lighting to curated greenery and art installations, the design exudes warmth.
The structure itself was once a disused corridor, now reborn as a dining destination where stories unfold over shared meals.
“We wanted it to feel like a house built around nature. Everything from the lighting to the plants was chosen with intention,” Elvina added.
Although Tables and Tales features eight unique food stalls, offering handmade pasta, Neapolitan-style pizza, grilled items, Thai cuisine, waffles, and a cocktail bar, Elvina made it clear that the dining space is not a food court.
“We call it a food hall because everything here is curated.
“The menus, ingredients, and concept for each stall are carefully thought out.
It’s not about volume, it’s about quality.”
Many of the items are made entirely from scratch: pasta and buns are handmade, soup powders are blended in-house, and even the cheese is specially sourced from Kuala Lumpur.
No frozen seafood or canned sauces are used, a rarity in today’s fast-paced dining world.
“We don’t serve frozen prawns. Every prawn is fresh and peeled by hand.
‘It’s labour-intensive, but that’s our commitment,” Elvina shared.
To elevate the experience further, Tables and Tales hosts live bands every Friday through Sunday, with DJs bringing ambient beats on Sunday evenings.
“It’s about the atmosphere. People come for dinner and stay for the music. Thus, it creates a different kind of vibe.”
With a capacity of up to 286 guests, the hall was intentionally designed to avoid overcrowding.
“We didn’t want to pack the space like a typical food court.
“It’s about comfort, space, and experience.”
However, reservations are not accepted as the seating is open and casual, and each weekend, new performers take the stage.
“We post the band schedule on social media every Thursday. It keeps things fresh.”
Elvina disclosed that the project took about a year to complete, with budget constraints being the biggest challenge.
“It took about a year to complete, and the budget was our biggest challenge, balancing our vision with financial limits.
“We had to phase things out, prioritise, and get creative.”
One of their major investments was in the digital lighting system, which adjusts throughout the day to complement natural light.
“Lighting affects everything, like how people feel, how food looks, and even how long they stay.
“We invested a lot in making sure it was just right.”
Equally striking are the paintings that adorn the walls, the work of a KL-based creative team that took over six months from design to completion.
“My personal favourite is the Kikkoman painting. We worked closely with the artists.
“Art is such a big part of the space. Come back at Christmas, we’ll be adding more.”
For Elvina, Tables and Tales is the next chapter in a 10-year journey that includes Keepers Ground, Commons, The Den, and Roots.
“Every space we’ve created tells a story. This one is no different. That’s why we call it Tables and Tales. Every table has a story.
“Every plate carries a narrative of the chef, the ingredients, or the memory it evokes.
“Maybe the nasi goreng (fried rice) was inspired by a chef’s childhood. Perhaps that pasta was the result of years of perfecting a family recipe. These stories matter.”
Additionally, even the ordering system and backend infrastructure were built by Food Journal’s own in-house team, allowing full control and customisation.
“We’ve designed it to suit our operations and guest flow. Everything is integrated.”
And while future expansion isn’t off the table, she says the team is focused on perfecting the present.
“This is our biggest project yet. We’re still settling in, refining recipes, streamlining operations.
“If there’s an opportunity down the road, we’ll consider it. But for now, this is our home.”
The team is also considering launching branded merchandise and creative workshops in the near future, initiatives that align with the hall’s artsy, community-focused spirit.
Furthermore, Elvina expressed gratitude for the encouraging response, reflecting on the public’s reception.
“We’re honestly overwhelmed. Of course, we can’t please everyone.
“But the response has been really positive. People are staying longer, coming back with their families, enjoying the music.
“That tells us we’re doing something right.”
Elvina hopes that guests will experience comfort and warmth beyond just the food, creating a memorable dining atmosphere.
“We’ve always believed F&B is more than just serving food. It’s about how people feel when they walk in; the lighting, the ambience, the music.
“Even if they don’t notice it, they feel it. That’s what makes the experience unforgettable.”
