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2015-09-25
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Sang Nyuk Mee, or 生肉面 in Chinese), is an iconic food of Sabah. In literal translation, Sang Nyuk Mee means Raw Pork Noodles. Now before you get squeamish, it actually refers to the tender, fresh, smooth meat slices served in soup. Originated from Tawau in 1970s, it's now popular enough you can find it everywhere in Sabah. And if that's not enough, we can even find it in Klang Valley now too, to cater the Sabahans who miss hometown food, and folks like us who basically love a good bowl of pork no
If you are near Subang, and feel like having something different (or familiar, depends where you are from), there's Sang Nyuk Noodle 東風生肉麵. Operated by a husband/wife team (Wife is from Kota Kinabalu), you see hungry patrons happily slurping the noodles, along with many Sabahan dishes they serve on a daily basis.
Now the main attraction itself: you can have Sang Nyuk Noodles in 2 styles, either in soup or dry (kon lou). Generally people would opt for the dry style, where the noodles are tossed in dark soy sauce, oyster sauce and pork oil, and served with the tasty pork broth filled with meat slices, meatballs and offals.
I ordered the handmade noodles and added fried egg on top (you know I'm a sucker for Egg yolk). The noodles are tasty with the distinct aroma of pork lard. Adding the fried egg really enhance the experience too, nothing better than strands of noodles coated with egg yolk I must say.
There are a few other choices of noodles, and the Dong Guang Mee Hoon which are thicker than usual rice vermicelli is usually the default choice for Sang Nyuk Noodles. Both have different textures; I liked the chewiness of the handmade noodles, but also enjoy the smooth mee hoon. One thing of note is that they brought in their soy sauce, oyster sauce and chili sauce from Sabah, to ensure authenticity. The chili sauce here is made with vinegar for that sour edge, and has a nice good kick.
The broth is boiled with pork bones, which means you see that signature milkiness in the soup, with natural sweetness of pork. I was impressed with how tender the meat was. As I'm a lover of offals, the liver and intestines ticked the right boxes for me.
Another of their signature would be the Mushroom Chicken Feet. The Chicken feet has been cooked in Chinese Yellow Wine and various Herbs, so it has a very strong herbal taste (the most prominent aroma being the dong guai). The chicken feet was not deep fried before braising, which gives it a super soft texture, while the meat falls off the bone easily. My kind of dish!Service here is efficient enough and staff are well trained. We’ve already been here 3 times, and be sure to return again!
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