Another Kota Kinabalu’s favorite is apparently their beef noodle, and for whatever reasons, it took me quite a while before my first try, I suppose it has to do with beef noodle being quite readily accessible in Klang Valley, unlike some of the other more unique dishes (Tuaran mee, for example)
And when it comes to beef noodle in Kota Kinabalu, the name I’ve always hear about is Kah Hiong Ngiu Chap. So I made a stop to give it a try just before heading to airport on one of my many KK trips, and it was worth it.
Kah Hiong is located at Hilltop (and quite a few other locations), a stone’s throw away from the popular Fatt Kee seafood noodle, and just around 10+ minutes away from the city center.
There’s quite a selection of different combinations to be had here, mixed beef soup with rice, with noodle, beef stew, beef balls, sliced meat, or you can pick your ingredients of beef heart, liver, beef balls, tripe, tendon, tongue, and so on.
I ordered the Ngau Chap Mee Kan Lao – mixed beef soup with dry noodle (mee + meehun) as recommended by the server.
I did find that the soup base was perhaps just a tad saltier than I’d have liked, but the ingredients were cooked to perfection. Innards were soft, meat was tender, and those tendon were fantastic. I’d definitely order mine with extra tendon next time around.
While there are some very good beef noodle here in KL, this KK version stands on its own and offer a pretty unique taste. I like it.