Beef Noodle Goodness and Comfort

Happy New Year everyone! I'm back in Penang so one of the things I missed when I’m away from home is food. For whatever reason, food provided me an extra comfort, particularly my childhood food. Apart food from my traditional Kadazan-Dusun root such as tuhau, bambangan, bosou, there will always be the day when I crave the much delighted Ngiu Chap.

Ngiu Chap means ‘beef noodle’ in Hakka, or what we called beef stew cooked with the noodle of your choice (bee hoon, mee hoon or kuey tiaw). In your bowl of ngiu chap, you will have chunks of tender stewed beef and beef slices, beef balls, tendons (my favourite!) and tripe.

Originally from Sabah, now you can easily find shop that served ngiu chap in KL and Sarawak. 

Ngiu Chap Sarawak Style

In love with the original Ngiu Chap in Sabah, a man and his wife who have been living in Kota Kinabalu for four years returned to their hometown in Kuching and opened their own stall.

Kah Hiong Ngiu Chap in Puchong

Kah Hiong Ngiu Chap serves one of my favourite beef noodle. The difference from other beef noodles is with their thick almost blackish broth, added with white radish and that special cili padi dipping sauce.

Kah Hiong Ngiu Chap in Damansara also known as Sabah Kampung Beef Noodle

Kah Hiong Ngiu Chap has been working really hard! They have already have several branches in Sabah. I hope they open a branch in Penang.

If you want the lighter version of beef noodle you can find it almost everywhere especially in Penampang and Kota Kinabalu. ­Another favourite of mine is Loi Hin Ngiu Chap.

Sometimes if I'm craving for the taste of beef noodle, I cooked my own version of ngiu chap but somehow its never taste the same. Or I could be heading to Secret Recipe to quench my cravings on their Vietnamese Beef Noodle. What disappoints me though different branches of Secret Recipe have different version of the Vietnamese Beef Noodle. 

Find the best beef noodle in Kota Kinabalu here.

Now I’m craving for a bowl of hot beef stew…..dang it.