Sabah Kampung Beef Noodles (Kah Hiong Ngiu Chap)

beef brisket noodles

I remember eating the absolutely fabulous and rightfully famous Inanam ngiu chap in Kota Kinabalu, Sabah when I was based there a few years back. Ngiu chap is the local Hakka dialect for beef noodles, prepared in a distinctive way. The traditional Inanam style consists of a semi-clear broth but there’s another preparation which has a darker soy sauce tinged soup. This is the latter.

sabah kampung beef noodles

I was pleased to see an outlet for Kah Hiong Ngiu Chap open up near my place in Kota Damansara. It’s just been open for a couple of months and we wondered what shop will pop up there. I’ve been to Kota Kinabalu several times – sampling the local delights, climbing Mount Kinabalu and even stayed there for 1 ½ years so I’m quite familiar with their food.

sabah beef noodles

Their signature Ngiu Chap Soup Noodles (RM 13.90) is a hearty bowl of beef tripe, beef stew, beef slice, and beef balls in a rich broth. There’s HUGE chunks of brisket inside and the meat portions are *very* generous. There’s three types of noodles to choose from – yellow oily noodles, rice vermicelli and ho fun and I personally think the first choice is the best way to enjoy it.

ngiu chap kota damansara

You can also add on a portion of the following to your bowl of noodles starting from RM 2 onwards:

  • Beef tendon
  • Beef intestine
  • Beef heart
  • Beef liver
  • Beef tongue
  • Beef omasun
  • Beef tripe
  • Beef stew
  • Beef slices
  • Beef ball
  • Beef spleen

ngiu chap kolo mee

The Ngiu Chap Kolo Mee (RM 14.90) is similar to the above but separates the noodles from the soup. The waiter got our orders wrong and thought this is what my better half ordered so it took a while for me to realize that and send it back (she doesn’t like beef).

chicken kolo noodles

My dear ordered the Chicken Kolo Noodle (RM 9.90) which comes with pieces of chicken cooked with soy sauce. It’s an afterthought in a beef joint and it tastes just like that – dismal. The chicken offerings are for people who don’t like or eat beef and they’re not good at it. It tasted pretty awful.

ngiu chap soup

However, I loved my order of their flagship Ngiu Chap Soup Noodles. Sabah Kampung Beef Noodles are good at what they do best – which is beef. I strongly suggest you eat beef noodles when you go or not go at all. This is strictly a place for people who love our bovine friends…in their stomach! smirk

ngiu chap us

Kah Hiong Ngiu Chap is actually a true Sabah chain that came over to Peninsula Malaysia. It takes up a large corner shoplot and you won’t miss the bright signage. It’s always pretty empty though, it seems like it didn’t really take off here but their beef noodles are really good. I’ll recommend it if you like bowls of hearty beef noodles with lots and lots of beef!

kah hiong ngiu chap

Sabah Kampung Beef Noodles (Kah Hiong Ngiu Chap)
No 2-1, Jalan PJU 5/7
Dataran Sunway
Kota Damansara

Related Posts Plugin for WordPress, Blogger...

11 thoughts on “Sabah Kampung Beef Noodles (Kah Hiong Ngiu Chap)”

  1. Ooooo…best in the world! I would say none – Sibu, Kuching, KL, Vietnam…anywhere comes close, not at all or at least, to the ones I had had in KK. They say it’s buffalo…but never mind what – it does not change the fact that it is so very awesomely nice. Too bad Ling doesn’t like beef.

    Some people prefer the ones at Penampang though – but not me. Bigger slices of the beef steaks, yes…but with too much salted veg…and that drowns out the wonderful beef flavours – not my favourite.

    • Yeah, I agree! 🙂

      I would say the beef noodles I’ve had in KK is the best too. They’re very good at it. The first time I had it was in the cloudy Inanam style (without soy sauce) and I was surprised at how good it was.

      The chilli sauce is very important too, a lot of proprietors have their own mix, kinda like Hainanese chicken rice.

      Oh, I don’t like the ones with salted veggies too – it’s too strong and you can’t taste the beef, like you mentioned. I like mine just plain and cloudy but this soy sauce one tastes good too, and they’re from Inanam as well.

    • Yup, this is the best beef noodles I had here to date! 🙂

      They’re good at that, but their chicken offerings are dismal, have to go with the beef if you go.

  2. Oohh, my favourite !! “Ngau chap”.. I love those stuffs you mentioned – tendon, intestine, tripe and beef balls.. There’s a shop nearby my mum’s place, I forgot the name, also sells the best beef noodles in the world.. They are also selling beef ckt too.. So I will always order a bowl of beef “chap” noodles, another bowl of “liew” only (tendons, tripe and beef balls), and another plate of beef ckt !! Yuummzz, biesssttt in the world!

    • Me too! 🙂

      I like beef tongue too, both in soup and in sandwiches. Beef heart is a bit tough sometimes, but tripe, intestine and liver are some of my favorite offal.

      Haha! Yeah that sound delicious! Just order one soup with all the meat inside, you can do it here too, but it costs about the same as with the noodles (only RM 1-2 cheaper) since the expensive bit is the meat.

      I like this place coz it’s very generous with the cuts of brisket – a lot of other beef noodle places gives you a lot of offal but only 1-2 pieces of brisket, and small ones at that. This place gives you heaps of brisket!

    • Yup, it’s relatively new! 🙂

      It’s been open a couple of months only – earlier this year, this lot was taken up by other shops so I’ve been looking to see what would come out of it. This area has a high turnover of F&B places – a popular chicken rice shop occupying a large corner lot closed down and a boutique (?) opened up in its place.

  3. I love to eat beef noodle. This one looks really good but I am more used to eating hor fun instead of the alkaline yellow mee with beef. Alkaline yellow noodles to me are meant for curry mee.

    P/S Nice photo of you two as usual – so happy together!

    • Thanks Mun! 🙂

      Haha! I guess it’s different in Sarawak – I honestly never ate much of hor fun until I came over here. The yellow oily noodles are the popular ones over there (for dishes like these). I’m just used to eating that with beef noodles and that’s how I ate beef noodles in Inanam and KK too!

      I’ll go and try hor fun next time but since I didn’t grow up eating it (it’s also regional – I remember eating a few hor fun dishes in Kuching too), it just isn’t a first choice for me but I guess it’ll absorb the flavors and taste better eh?

      We shall check it out next time!


Leave a Comment