July 25, 2021 Sabah



“Fried Hokkien Mee” or commonly known Hokkien Noodles by the locals is all the while among the Malaysian Chinese’s (also for Singaporean) favourite kind of noodles eatery taken since decades, practised by carriers on respective recipes on the ground to be easily found everywhere nowadays. Here in the eastern nation, we found and being successfully recognised among the best recommended Fried Hokkien Mee Chinese Restaurant “Kiong Shi Fu” running at Kota Kinabalu, Sabah having great positive response from the public thoroughly.

The Lahad Datu, Sabah local originated Mr. Wong Tham Kiong (born 1972), was the initial founder, together with his wife Ms. Wong Zheng Yi (Sabahan, born 1982) both are the recent immediate couple owners of this best recognised Chinese Fried Hokkien Mee eating house “Kiong Shi Fu” right along the Damai towncity at Kota Kinabalu serving their very signature fried hokkien mee and other chinese cuisine menu selections to the locals and visitors all under a roof on the floor in better manner today.

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The founder cum owner Wong Tham Kiong or Chef Kiong, who at his age of 49 years old currently, having interest in eatery & culinary made him initially stepped into the f&b industry since his age of only 15 years old at hometown Lahad Datu, Sabah in the year 1987 touched the chinese cuisine field began as a kitchen trainee. Then been reached Sarawak, Kuala Lumpur, Johor, Penang & Singapore along his journey in the culinary career all the while in the chinese, thai, taiwanese & local cuisines field thoroughly, being positioned as a Chinese Cuisine Chef at his about 30th of age and later-on returned to home state Sabah in the year 2011 to begin his enterpreneurship in the f&b field with about 30 years experiences stayed in the industry.

With experiences & recipes on-hand, added with vision to have his very own eating place locally and foreseeing the market opportunity in the f&b industry allowed Chef Kiong (Wong Tham Kiong) decided then started his very first eating place (then assisted wife Zheng Yi) at Taman Foh Sang, Kota Kinabalu serving teochew fish head pot & chinese cuisine menus for few years, then moved to Bornion township (later-on along Damai) successfully established his “Kiong Shi Fu” Hokkien Mee & Chinese Cuisine career respectively. Finally stayed at Damai Plaza, Kota Kinabalu since mid year 2020 continued their exposure in the industry introducing their signature menus to the public. And being recognised among the best in town by the Malaysian F&B E-Media for the year 2021 in the Eastern Malaysia nation.

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In this Kiong Shi Fu restaurant, the owner’s very first top recommended in menus surely will be their signature “Fried Hokkien Mee” which most wanted by all the visitors from the beginning. Local-made yellow rough round noodles commonly selected, wok-fried & stired about 3 minutes in mixtures with seafoods such fish slices, squids & prawns (or pork slices in option), cabbage and home-fried pork lards, finally served hot on table will brings delicious  Chinese Fried Hokkien Mee’s exotic sweet salty taste with tasty-wok swallowed into mouth that you must have a try when reached Kota Kinabalu, Sabah.

Secondly will be the founder Chef Kiong’s signature “Vietnamese Claypot Fish Head”, which among the best recommended in their chinese cuisine menus here. Local fresh deep sea grouper fish head prepared in cutted pieces, stired minutes in wok with mixtures of chef’s recipe sauce paste into beancurds (taufu), cabbage & yam, and finally served boiling hot in claypot will brings special nice combination of sweet, sour, spice & slight salty with fish freshness itself into mouth that you neither found the same elsewhere in town. Also to be among the Chef Kiong’s home recipe selection favourite by their regulars all the while.

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While in the vegetables corner, the owner introduced their famous “Fried Eggplant with Long Beans” which like by most of their customers recently. Local fresh eggplant (brinjal) prepared in pieces with uncoated skin wok-fried with garlics into long beans, and finally served toppings with home-fried crispy ikan bilis will brings excellent wok-taste of veges eatery with crispy ikan bilis bites of combination into mouth that you will never regret after tasted here.

Moreover, their chef’s all time recommended “Signature Deep Fried Pork Belly” too among the local’s favourite kind of selection in menus. Fresh pork belly cleaned and then kept overnight marinated with chef’s home recipes mixture into fermented beancurds & recipe flour, deep fried in boiling hot cooking oil on order, and finally served hot in sliced pieces on table will brings the best juicy meat’s with crispy bites and the tasty sweet salty deep fried pork belly eatery swallowed that you really cannot missed when stepped into this best recognised Fried Hokkien Mee Chinese Cuisine Restaurant “Kiong Shi Fu” at Kota Kinabalu, Sabah.



Address: Lot 25,

Ground Floor,

Damai Plaza Phase 4,

88300 Kota Kinabalu,




Business Hours: 12:00pm to 9:00pm (Daily)

(Closed on Thursday)


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