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 (生肉面), or raw pork noodle in Hakka, the most spoken Chinese dialect this part of Malaysia.
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.
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.
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.
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