When it comes to hawker dishes in Sabah, the most famous of them all is none other than north Borneo’s very own version of pork noodle – Sang Nyuk Mian (生肉é¢), or raw pork noodle in Hakka, the most spoken Chinese dialect this part of Malaysia.
Melanian Sang Nyuk Mian, Kota Kinabalu
To be honest, the difference between this and the KL version isn’t particularly huge. While pork noodle usually comes with kuih teow, yellow noodle, meehun, or mee suah, sang nyuk mian usually has their own version of noodle that is slightly more refined and perhaps a little closer in texture to Japanese soba.
The other reason this being called the equivalent of “raw pork noodle” is the method in which it’s prepared, usually with raw pork slices and offal made to order, thus ensuring freshness and to retain the soft texture.
There are usually two versions to choose from – “kon lou”, or dry version comes with noodle being mixed in dark sauce and the porky goodness in soup, or soup version having the noodle and porky bits all in the same bowl.
Sang Nyuk Mian with extra pork kidney
If you find yourself at KK town, one of the places to try out his famous local dish would be at Melanian 3 kopitiam, a short walk away from the city center.
Over here you can get a bowl of Sang Nyuk Mian anywhere from RM 7.50 to RM 11 based on the ingredients – pork slices, kidney, tendon, liver, pork ball, intestine, and even heart.
pork kidney, liver, intestine, pork ball, meat slices
I had mine with extra pork kidney but otherwise a standard dry version with inclusion of liver, intestine, pork slices, and pork ball.
The soup was more subtle but still sweet and flavorful, and true to its intention, the meat & offal were fresh and soft, but above all, I really like the texture of the noodle used in this version compared to KL’s. Definitely something to try when you find yourself in KK.
Address:
Melanian Sang Nyuk Mian
21, Lorong Lintas Square, Lintas Plaza,
88300 Kota Kinabalu, Sabah
GPS: 5.984318, 116.076363
Hours: 6:30 am to 4:30 pm daily
yes the noodles have super texture, thanks to the #larrrrrrd #secretingredient
kekeke: you know you love it!
#oink
But I always see the KL version Sang Yuk Mien using yellow noodles >_<
Choi Yen: ahh that one fail la.
This Sabah delight has spread its wings…even to Sibu. I prefer the one where they serve the soup with our Sibu kampua mee, not too fond of the Sabah konlou mee.
suituapui: well, anything is better than plain old yellow noodle for sure.
I mostly ate seafood in Sabah. I must get those pork noodles next visit.
Monica: this particular trip I’ve had seafood 3 consecutive dinners. A bit much. haha.
As they say, variety is the spice of life. 😉
Monica: too true 😀
KY,such a filling meal would like head back again for more.
Vickie: definitely!
Erm, isn’t the porky ingredients for any pork noodles all ‘sang’ before being cooked…kekeke! 😉 I’ve had sang nyuk meen in KL before and, like you, I enjoyed the texture of the noodles (it’s like a coarser version of meehoon).
eatwhateatwhere: hahaha, true but some are pre-cooked earlier.
someone called my name
kekeke: makan lahhh
yes it has to be sang, then cooked to perfection in the hot soup mmm. Hence called sang yuk meen. Ah uncle got cheated if given cooked meat. Must have be leftovers #LOL #realnews
kekeke: yesss correcto
Great and balanced review! Thank you for writing in a true unbiased style, nice job 🙂
Bet: ermm..
Pingback:11 Sabah Foods You Will Never Find in Your Locals
Pingback:Sang Nyuk Mian: Sabah’s Soul-Warming Noodle Dish - Munch Malaysia