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bah kut teh combination

Yu Kee Restaurant, nested along Gaya Street is no doubted the number one undisputed “Bak Kut Teh” in Kota Kinabalu city. Night after night this restaurant is packed with locals and tourists a like. “Bah Kut Teh” means meat (pork), bone and tea in Hokkien, a Chinese dialect. A normal “Bah Kut Teh” consists of pork, intestines, tau fu, mushroom, etc, and the herbal soup, one of the most important ingredient in the making of “Bah Kut Teh”.

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Kedai Cheng Wah

Kedai Cheng Wah, yet another kopitiam well known for its “Ngau Chap” noodles; “Ngau Chap” is no doubt one of the most popular breakfast choices for KK people. Kedai Cheng Wah kopitiam’s “Ngau Chap” Soup or Kon Lou are priced at RM 3.50, special from RM 4.50 onwards. Hainan Chicken Rice is also on sale there.

Ngau Chap Kon Lou Noodle

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“Ngau Chap” Laksa with noodle

Today’s special is “Ngau Chap” Laksa, a fusion of two dishes. “Ngau Chap” serves nicely marinated cow’s parts, like beef balls, cow’s intestine, cow’s stomach, and even cow’s ligament. Laksa, found widely in Malaysia, is a popular spicy noodle soup made with curry and coconut milk. Put these two together, it’s a bust.

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“Ngau Chap”, Beef Ball, is my favourite breakfast. “Ngau Chap” literally translates from Chinese to “cow mixed”. One finds all sort of cow parts in a “Ngau Chap” meal, beef balls, cow intestine, cow tongue, even cow ligament is on offer. “Ngau Chap” is normally served in Soup (RM 5.50),or Kon Lau style (RM 6.50), noodles mixed with dark gravy sauce, yummy…

Beef Balls Noodle

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