Tag Archives: Penampang

Ngiu Chap (Mixed Beef) of Kedai Kopi Loi Hin (來興茶室)

Ngiu Chap Mee (Mixed Beef Noodle)

Do remember the name Ngiu Chap, if you want to have “a taste of Sabah”. Literally Ngiu Chap means “Mixed Beef” (牛什 or 牛杂 in Chinese), which is a mix of beef slices, tendon, tripe, meat ball, liver and tongue cooked in yummy beef broth. Usually we eat it with Mee (yellow noodle) or Mee Hoon (rice noodle).

There are many Sabah restaurants serving Ngiu Chap. Personally I recommend Kedai Kopi Loi Hin (來興茶室 in Chinese) in Donggongon town, about 10 KM away from Kota Kinabalu city (KK). Loi Hin has been making one of the best Ngiu Chap in Sabah for over 40 years.

Kedai Kopi Loi Hin (來興茶室)
Pic: Kedai Kopi Loi Hin (來興茶室), “Kedai Kopi” means Coffee Shop.

Kedai Kopi Loi Hin is listed as one of the “100 Best Kopitiam of Malaysia” published by Tourism Malaysia. (Kopitiam means Coffee Shop)

Loi Hin Restaurant (来兴茶室)
Loi Hin is open from 7am to 3pm daily, and it’s always full during meal time.

preparing Ngiu Chap
Pic: worker preparing Ngiu Chap

Ngiu Chap (牛杂 / 牛什 / 牛雜) in different styles
Pic: Ngiu Chap served in different style. Most people order Ngiu Chap Mee (yellow noodle in beef soup, 牛杂面 in Chinese).

food menu of Loi Hin
Pic: the food menu
Each bowl costs about RM6 to RM6.50 (≈USD2 to 2.17), RM8 or RM8.50 (≈USD2.70 to 2.80) if you request “ka-liau” (extra meat). *Prices as of Nov 2012.

inside Kedai Kopi Loi Hin
Loi Hin is a typical Chinese coffee shop. Besides Ngiu Chap, you can order hot and soft drink such as coffee and tea here.

Ngiu Chap Mee (mixed beef noodle)

Ngiu Chap Mee (牛杂面 / 牛雜麵)

Pic: Ngiu Chap Mee (Mixed beef soup served with yellow noodle, 牛杂面 in Chinese)

close-up of Ngiu Chap
Pic: close-up of Ngiu Chap Mee

As always, it’s delicious, with tangy aroma of beef, and the meat is fresh. The spleen tastes a bit raw and fishy though. The hot soup is the best part, it’s thick, as if they cook the whole cow in soup (just kidding). Usually I take one or two spoons of soup to excite my taste buds before eating.

Ngiu Chap Mee Fong (牛杂米粉 / 牛雜米粉)
You also can ask them to serve Mee Fong (white rice noodle, 牛杂米粉 in Chinese). The rice noodle is thinner and taste less oily.

Ngiu Chap dry noodle (干捞牛杂 / 乾撈牛雜)
By default, the noodle is served in soup. Order Kon Lau (dry noodle style, 干捞 in Chinese) if you prefer the Ngiu Chap soup served in separate bowl.

Below is the location map and contact of Kedai Kopi Loi Hin:

View My Sabah Map in a larger map

Address: Block H, Lot 8, Ground Floor, Donggongon New Tonwship, Penampang, Kota Kinabalu, Sabah, Malaysia.
Phone No.: +60 88-712136

Loi Hin has 3 branches in KK, opened by the sister and brother of the owner, Mr. Yong (杨寿兴), at Donggogon, Foh Shang (behind Millimewa supermarket) and Inanam (also behind Millimewa supermarket).

branch of Kedai Kopi Loi Hin (來興茶室)
Pic: the Donggogon branch is less than 50 Meters away from the main shop.

Photos taken in Penampang, Sabah, Malaysia Borneo

Ngiu Chap Beef Noodle of Kedai Cheng Wah Restaurant (精華冰室)

Ngau Chap (牛雜米粉)

Opened by a Hainanese named Wong Whue Fong in 1961, Kedai Cheng Wah Restaurant (精華冰室) has been selling delicious Ngiu Chap (Mixed Beef, 牛什 or 牛杂 in Chinese) for over half a century. Your grandparents or parents may have tried it. If they keep up the current standard, I have no doubt Cheng Wah can open for another 100 years.

cooking Ngiu Chap (牛什 / 牛杂)
Kedai Cheng Wah Restaurant is run by Wong family. For those who look for the most traditional Sabah Ngiu Chap, they will be sent here by words of mouth.

boiling Ngiu Chap soup
Pic: the aromatic Ngiu Chap soup evidences that it’s good stuff.

In general, Ngiu Chap (or Ngau Chap) is beef broth consists of stew meat, tendon, omasum, tripe, intestine, tongue, heart, spleen, liver and other parts of cow / buffalo. Different restaurants have different formula and spices in making Ngiu Chap.

Ngiu Chap of Cheng Wah
Once you try Ngiu Chap, you will never forget the taste and will constantly crave for it. If you don’t believe me, just ask your Sabah friends overseas which food they miss the most, and they will prove me right. Unfortunately, Sabah Ngiu Chap is unique, and you can’t find the same flavor outside Sabah, even in West Malaysia.

牛什河粉 Beef Noodle
Normally, we enjoy Ngiu Chap as noodle soup. You can choose noodles such as rice vermicelli (米粉), yellow noodle (面) and Pho (河粉). I chose Pho this time, as shown in photo above.

close-up of Ngau Chap noodle
You can’t overcook beef, or you will end up chewing Ngiu Chap that is as hard as shoe skin. The Ngiu Chap of Cheng Wah is tender but not too soft.

Ngiu Chap (牛雜河粉)
I also like their broth, which is neither bland nor salty. The soup tastes like a mix of beef and chicken soup (though no chicken meat is added), with mild smell of pepper.

food menu of Cheng Wah
Pic: the food menu of Kedai Cheng Wah Restaurant (prices as of Nov 2012)

Standard Ngiu Chap noodle costs only MYR5.50 (≈USD1.83). You can try other variety of Ngiu Chap such as soup-only, dry noodle style and meat-ball only. If you are big-eater, you can order extra noodle or meat (for additional price).

How to Get There

Kedai Cheng Wah Restaurant (精華冰室) is located in Lido Penampang, about 6 KM away from Kota Kinabalu city.

Kedai Cheng Wah Restaurant in Lido Penampang
The full address of Cheng Wah is:
Ground Floor, Lot 8, Block A, Taman Che Mei (Lido Township), Jalan Penampang, Kota Kinabalu, Sabah, Malaysia.

Below is the location map of Kedai Cheng Wah:

View My Sabah Map in a larger map

Kedai Cheng Wah (精華冰室)
Opening Hours: 6:30am – 10pm daily
They rest two days a month (no fixed date). Before going, you may call them at +60 88-222831 to confirm if they are open.

interior of Kedai Cheng Wah Restaurant
I hope you will be sitting at one of the tables there for a great Ngiu Chap soon.

Photos taken in Kota Kinabalu, Sabah, Malaysia Borneo