Sunday, September 20, 2015

Authentically Sabah

Village Sang Nyuk Noodle with the Special Chili Sauce. You can choose the type of noodle - mee hoon, hor fun, wan ton mee or hakka mee. The Hakka noodle (dry) above is very soft and nice but I don't like the dark sweet sauce mixed with the Hakka noodle. Maybe next time I will ask them to just serve me Hakka noodles without sauce. We ordered all small portions.

Just look at the generous amount of deep fried pieces of lard. The slices of pork and liver are thin and tender, very delicious. I like that the slices of pork are not coated in starch to make them slippery and smooth.

Please click on the menu for a larger image. This is the only page of the menu but good enough for us.

This is the Kuchai Lama Branch. I wonder where the other branches in the Klang valley are located.

Normal Business hours - 9 am to 9 pm. Closed on the 2nd and 4th Wednesday every month. Business hours for the 1st and 3rd Wednesday of every month - 9 am to 6 pm. Please click on the photo above for a bigger image.

18, Jalan Kuchai Maju 9

The above items were what we ordered.

22 comments:

  1. Yes, the "raw meat" noodles is originally Sabah. We have one place selling that here, doing very well...lots of people every day...
    https://suituapui.wordpress.com/2014/04/14/raw/

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    1. Left a comment there. The pork slices look the same as the ones you ate.

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  2. Ooooo, I can see the lard and liver soup rightaway! That's my favourite! I can drink 3 bowls!

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  3. Hahaha, seeing this dish name always reminds me of that Youtube parody video: Sabah Hakka Yip Man. Look for it if you have not watched it before, very funny. :P

    Does it taste similar to our pork noodles, the soup? It looks somewhat clear to me..

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    1. I have seen that one you showed on your post before. This soup is clear not murky like the kl ones.

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  4. Pork slices coated in a cornflour slurry is extra smooth and I thought this was the thing that differentiated it to our KL style pork noodles. It was like that in the Sabah Pork Noodles I had in Hock Seng Two. I liked the extra smoothness but it also made the soup more cloudy which I didn't like as much. I still prefer our KL ones with their barely cooked pork liver!

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    1. This one not coated but still very tender and soft but not soft until very geli. This liver is very tasty too.

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  5. Wow..Sabah Pork Noodles has ventured into Peninsular. So far I have not seen something similar to this serving in KK, especially with the big piece of fried lard..Is it branched out from Hock Seng Two ?

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    1. I have no idea which HQ this branch came from.

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  6. sang nyuk noodles, hmmm, looks like our pork noodles in KL huh?? i also like the pork slides coated with starch, it's called "bak gao" in hokkien.. but i think most of the people in Sabah are actually Hakka, what i heard from a friend..

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    1. This one not coated wor but very tender and tasty.

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  7. Tasted Sabah Hakka pork balls noodle when visited Sabah. This looked good.

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  8. Hi Mun, I like the soup noodle with the fried pieces of lard but without the liver. Stopped eating liver for a long time.

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    1. Stop eating liver for health reason?

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  9. Same as PH, I also like the liver, yum yum

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  10. I didn't know this Hakka dish is Sabah's speciality. I like the liver and lard!

    This food made me drool. The pieces of fried lard that attracted my eyes.
    I used to love them until my wife scared me about health issues. Lat year she read somewhere that doctors claimed the fried lard is actually very good to prevent bones and joint problems. Now I get the green light to eat and I would always order extra fried lard from the Uptown's Hokkien Mee shop. Yums!

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    1. Good that you were given green light to eat lard!

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