Sang Nyuk Mian, Sabah style
September 15, 2018
I can’t really say if this is sang nyuk mian (fresh pork noodles) is authentic because I’ve not tried the ones
in Sabah. Apparently, this is an iconic Sabah dish that originated from Tawau
and made popular by Kedai Kopi Kim Hing Lee in Kota Kinabalu.
Sang Nyuk Mian
comes in two styles: Soup or korn lou (noodles tossed in a dark sauce) and bits
of pork lard croutons are added on top to give it the oomph factor. Sang Nyuk Mian with yellow Hakka noodles |
My Best Friend and I had actually
planned to lunch at Restoran Yat Yeh Hing in People’s Park where the Kee Kee Bentong
Chicken Rice is totally irresistible. Unfortunately, a large number of people
had the same idea and the coffee shop was practically overflowing with
customers.
So we did the next best thing: Turn
around and stop at SK Sabah Pork Noodles which was previously known as Ah Loy
Sabah Pork Noodles.
The action station is right in front
of the shop, so you can see what’s cooking. I am pleased that the workers
handling the food are wearing plastic gloves.
The owner, SK Choo, is from Sabah, so
I am trusting this is authentic sang nyuk mian, done the right way.
The menu is simple, a one page affair
with accompanying pictures. The standard (RM8) is pork noodles with Chinese
mustard leaves, sliced fresh tenderloin, intestine, liver and pork balls.
Customers can add on items such as kidney and tendons. Unlike the KL pork
noodle, This Sabah version of pork noodle does not use minced pork.
There’s a choice of noodles too, from
vermicelli and kway teow to mee and fresh Hakka mian. Since it’s the restaurant
signature, I pick korn lou Hakka mian which comes with a side bowl of soup with
vegetables and other condiments, including chilli sauce.
The noodles are delicious. With the
right amount of sauce and perfectly cooked to retain that al dente texture. But
I don’t like the chilli sauce and ask for chopped chilli padi instead.
Korn lou Hakka mian |
The broth has a rich porky taste,
probably from hours of simmering pork bones. The sliced tenderloin is silky
smooth and tender. The intestine is soft and tender while the slivers of liver
are cooked just right.
The soup noodles are just as good but
I’m giving the dry version an extra thumbs-up.
We also ordered for Century Egg
Dumplings. I would have preferred more of the century egg in the meat filling
but I guess at RM2.50 per piece, that’s probably just right.
The shop also offers deepfried beancurd
sheets (RM8). SK Sabah Pork Noodles has another outlet in Jalan Teknologi 3/9,
Kota Damansara.
phoenixbee@gmail.com
SK SABAH PORK NOODLES (non-halal)
21 Jalan SS4D/2
People’s Park, Petaling Jaya, Selangor
Telephone: +6012-361 1131
Opening Hours
Daily: 8am to 9pm
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