Ngiu Chap Wong KK Beef Noodles at Plaza Damas

This little shop could become a big attraction, run by friendly couple Andrew & Jenny Wong, whose retirement from the corporate world has opened up a new chapter in their lives. This month, they’ve launched a cafe on a hidden corner of Plaza Damas that serves a cherished speciality of Andrew’s hometown, Kota Kinabalu – Sabah’s ‘ngiu chap,’ or mixed beef noodles.

A Satisfying Version of Ngiu Chap

Andrew & Jenny offer a version of ‘ngiu chap’ that’s very satisfying – smooth, slick koay teow with tender home-made beef balls, thinly sliced brisket, omasum & tripe, served either wet or dry (RM10). Choose the former & savour a beautiful broth that’s light but flavoursome with natural herbs & spices. If you need it, super-fiery Sabah chilli sauce is available on the side.

If Ngiu Chap Wong sounds familiar, it could be because Andrew & Jenny formerly operated for several months out of a stall in Damansara Perdana. Embarking on a full-fledged outlet has enabled them to expand their selection; expect a protein-packed beef tendon stew, gelatinous & fleshy (RM15; Ngiu Chap Wong uses Aussie beef); grilled chicken wings, crispy-juicy (RM6 for two); Filipino adobo chicken with rice (RM10); grilled squid (RM12); & even salmon gravlax (RM10) – good food at fair prices.