沙巴亞庇市的美食大多聚集在加雅街 (Gaya Street) ，小小的街道三步一小吃、五步一餐廳的全都是名店來著，但有個特點就是幾間有名的餐廳大都設有分店，分店都選在加雅街 (Gaya Street)開設，唯獨怡豐茶室 (Yee Fung)沙巴僅此一間無分號，至今已有三十年歷史，生意是越來越好
Yee Fung Ngiu Chap (Mixed Beef Noodle) RM8.50 – Beef broth serves with flat noodle, beef slice, beef tripe, beef stomach, beef tendon and etc. The broth was smooth and crystal clear, have a strong beefy taste in it which feels exactly like having authentic soup tulang (Indonesian beef bone soup), except that we have free noodles selection and extra beef toppings for this one.
The restaurant is renowned for three dishes: Yee Fung Laksa (怡丰叻沙), Yee Fung Ngau Chap (怡丰牛杂) and Claypot Chicken Rice (沙煲鸡饭).
Tuaran Mee - the famous egg noodles in Tuaran, Sabah. There are 3 versions: Goreng Mee (Fried), Kon Lau Mee (Dry) or Mee Sup (Soup) with various toppings lik...
The Fried tuaran mee is very tasty with nice texture, while the kolo tuaran mee with softer and sweeter. For the ingredients, you can choose sangnyuk or mixed.
The plate of noodles is lightly fried with egg and without excessive usage of soy sauce, rendering a natural yellow colour of the noodles. The noodles are springy, and certain part of the noodles are charred to give it a crisp sensation and added texture. My bowl of Tuaran Mee is topped with delicious pork slices.
Overall, the taste of food at Wan Wan is certainly commendable.
Jia Xiang Sheng Rou Mian 家乡生肉面 is a popular spot to savour this local delicacy and they only operate a lone shop at Lintas. However, gone are the days of the bold taste with an aromatic dark soy sauce scent. The taste is more diluted now to almost halves of the previous taste. Luckily, the generous quantity of the soft and tender pork slices and delicious pork balls managed to salvage the taste of the lackluster noodle.
I ought to put 3 spoon of chili into the Chili Pan Mee in order to get the feeling of a slight spiciness. However, the overall pan mee was plain in taste, lacking of aromatic scent. Probably the soy sauce used did not elevate its overall taste. Nevertheless, at least the ingredients were generous, with plentiful of anchovies, minced pork and egg.
Since it was a midnight treat and we don’t feel like having additional carbs intake, thus, a plate of “Crispy Pata” RM38.00 featuring deep fried pig trotters or knuckles served with a soy-vinegar dip. We called this dish the “Filipino Pork Knuckle Chips”, skin is golden crispy and the meat is succulent juicy, feels exactly like having Chinese Roast Pork (烧肉), the sauce is a real game changer – for making it more flavourful while enhancing the overall taste.
The list of highly recommended NEW Dim Sums by Dim Sum Chef Arthur Chew Foo Chung (周富忠) are Steamed Century Egg Dumplings（古早皮蛋卖）, Deep Fried Yam Rolls with Scallop（芋蓉带子卷）, Steamed Charcoal Buns with Salted Egg Custard Filings（竹炭流沙包）, Steamed Oyster Dumplings with Sea Moss (蚝仕发菜卖), Steamed Chicken & Smoked Duck Dumplings（鸡肉烟鸭饺）, Chicken Curry ‘Yam Kok’(咖哩芋角) & ‘Nasi Lemak’ Yam Kok (椰浆饭芋角
