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)
Kah Hiong Ngiu Chap, Hilltop, Kota Kinabalu
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.
Ngau Chap Mee Kan Lao
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.
tendon, beef ball, innards, what’s not to love?
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.
Good old fashion beef noodle is one of the must-try dishes in Macao or Hong Kong, and if you’re at Taipa area in Macao (where all the fancy big new casinos are), Chi Kei Ngao Chap is perhaps one of those places to check out.
Chi Kei Ngao Chap, Broadway Macao
Chi Kei is located at Broadway Food Street, a small street with some 40 different eateries across the road from Galaxy Macao, which itself is a huge establishment with way too many casinos & luxury hotels right next to The Venetian. Do use the overhead pedestrian walkway as the main road is a bit tricky to navigate on foot, not to mention illegal.
Chi Kei Ngao Chap has a fairly simple set up with a small tables both inside and outside the restaurants. Of course, the seating outside was perfect during the breezy late autumn afternoon when we were there.
beef offal with noodle
We tried their beef noodle with offal (45 MOP) that came with a generous serving of various yummy parts perfectly cooked to a smooth and soft texture. The turnip based soup also gave it that natural sweetness which I thought was pretty good as well.
Additionally, they also serve beef offal hotpot (168 MOP) fit for a small party, with additional side orders you can add as well (check menu below).
look at those tripe and beef tendon
The similar version of beef noodle in Malaysia would be the one at Pudu’s Yung Kee.
To be honest, I found out about the beef noodle at Lai Foong kopitam relatively recently via instagram posts of some friends I follow. Perhaps a bit of an embarrassment for someone who love street food, but better late than never, right?
Lai Foong kopitiam, Jalan Tun H S Lee
Located at Jalan Tun H. S. Lee (just across the entrance of Petaling Street), Lai Foong is wedged in some of the busiest areas in downtown KL. Parking is non existence, but luckily for those on motorcycle on a weekday morning, situation isn’t nearly as bleak. Another proof that motorcycle is the best invention of all time!
a selection of beefy goodness
The beef noodle stalls does open for business bright and early (by 8 am or so) and all throughout lunch time. A bowl with everything will cost RM 10 but does include pretty much every part that you can expect, including beef slices, tripe, intestine, beef ball, and my favorite – tendon. Every part was tender, with the tendon having the perfect consistency that isn’t chewy nor it is overly hard.
flank, beef, intestine, tendon, take your pick of have them all
The soup base is light yet flavorful, with a hint of soya sauce base yet having enough depth to satisfy. The chili sauce provided too does its job well and did not disappoint.
The beef noodle at Lai Foong certainly live up to its reputation, and has definitely earned yours truly as a customer who’d come back again.
Truth be told, beef isn’t exactly a staple in Chinese cuisine in the Northern part of Peninsular Malaysia. Growing up in Penang I could probably count with one hand the number of beef serving hawker stalls there operating on the island at the time.
Luckily, when they do serve beef, it is often not disappointing. Case in point – the old beef noodle stall at Taxi Station in Sungai Petani, Kedah.
old taxi stand beef noodle, Sungai Petani, Kedah
From what I can gather, this beef specialty stall is manned by Mr Tan, who is now over 80 years old. The stall was originally started by his father in 1950, with the current location now manned by him & the brother since 1974. Chances are most of the customers were not even alive yet when the first cow is scarified for this stall.
mixed beef soup with rice, or you can have it with noodle
There main offering is beef slice, tripe, brisket, tendon, and beef ball (most often called mixed beef soup) to go with with noodle or if you’re hungry – rice. We opted for the latter when my brother brought me there for lunch some weeks back.
The old master definitely got everything all figured out, the soup is flavorful but not over powering, with the beef cooked just so and not overly done, the tendon was soft, and the garnish supporting the dish perfectly. I also enjoy their unique sambal condiment. Overall this was just a very pleasant dish to have, doubly so on a rainy day.
old school lunch, just what the doctor ordered
I recommend anyone who find themselves at Sungai Petani to give this a try, unless you don’t eat beef.
Address: Beef Noodle at Taxi Station Bangunan PKNK, 12 A, Jalan Petri, Taman Pekan Baru, 08000 Sungai Petani, Kedah GPS: 5.639290, 100.487675 Hours: 10 am to 4 pm
The most famous Vietnamese dish outside Vietnam is of course, the Vietnamese beef noodle, or pho (pronounce as “fe-eh”). This is likely the first dish most people think about when it comes to Vietnamese food, and for good reasons – it is accessible, delicious, and uses ingredients familiar with most other cuisines.
Pho Cao Van, at District 1, Ho Chi Minh City
There are in fact, two slightly different types of pho, one originated from Saigon/HCMC, and another from the Hanoi, a distance of over 1100 KM away. While both soup stock utilizes beef & beef bone as a major component, the Southern version also incorporate a stronger presence of aroma from fish sauce. In a way, pho from HCMC is the one you usually get, especially outside Vietnam.
the traditional way is to give you way too much vege
Pho Cao Van at Mac Dinh Chi road, however, is one of the few places that serves traditional Northern style pho at Saigon. At 40,000 VND and above per bowl, it is certainly one of the more expensive pho options out there, but also one of the more “authentic” versions there is.
squeeze the lemon, and dip those tendon in the chili sauce
I ordered a bowl with nothing but beef tendon (partly due to my failure in Vietnamese sign language, but no regrets), accompanied by a huge portion of fresh vegetable in which there is no way you can actually finish. The soup was light yet full of flavor from boiling beef bone over long hours. The tendon, melt in your mouth. It was absolutely lovely and not hard to see why this particular shop gets a steady stream of customers despite being rather shabby in appearance and yet charges a slight premium over others.
If you’re at Ho Chi Minh City, or anywhere else in Vietnam, you can’t go wrong with a bowl of pho, whichever versions it may be.
Address: Phở Cao Vân 25 Mạc Đĩnh Chi, District 1, Ho Chi Minh, Vietnam GPS: 10.784681, 106.699296 Hours: 6 am to 10:30 pm