One of the North Malaysia, Pulau Pinang decade chinese eatery “Hokkien Mee” or also known “Hokkien Prawn Noodles” been practised frequently since century ago still favourites by locals and visitors when reached Penang.  We found here one of the more than 50 years history “Wah Tong Hokkien Mee” still currently carried by their 3rd generation in Butterworth.

The local originated Mr. Teoh Yang Seng (1932-1996) who was the founder of well known “Wah Tong Hokkien Mee” began in Bukit Mertajam, Pulau Pinang in year 1963 running his very first roadside noodle stall began his f&b career at his age of 31 years old.  Then successfully moved into shoplot established his owned specialized shop along Jalan Kampung Benggali named “Kedai Kopi Wah Tong” in year 1966, which also the recent location.

While founder Teoh’s sons, Mr. Teoh Ban Huat (born 1950) and younger brother Teoh Beng Kee (born 1951) both touched the industry since kids helping parents been given different work position where Ban Huat fully handling the beverage corner, and Beng Kee been generation passed onto their home cooked hokkien mee recipes, then finally took over father place since year 1975 where the brothers officially passed onto responsibility on their family career into 2nd generation.

The same, both the cousin brothers Teoh Yee Leong (born 1983) and Teoh Yee Thean (born 1985) who touched the industry since kids helping grandfather in the restaurant during school off amd holidays are the recent immediate owners of the “Kedai Kopi Wah Tong” later on registered on “Restaurant Old Town Kitchen” being continued their family explosure in the industry as 3rd generation in Butterworth since year 2011, presenting grandfather’s hokkien mee recipe and other various home made selections to the visitors.

In this noodle house, the owners’s top recommended among menus surely will be their 3 generation Hokkien Prawn Mee by grandfather.  Soup base boiled an hour with prawns and single pork bone added into 2 in-house ingredient mixtures brings the exotic taste you must try.  Bowl of their traditional hokkien mee served mixed into prawn meat, pork slice, beansprout and topped with fried onions presenting one of the best “Wah Tong Hokkien Mee” in town.  Especially the prawn freshness taste brought out from their soup base when swallowed into mouth.

Secondly will be their Dry Hokkien Prawn Mee, also carried since grandfather.  Noodles mixed with their 2 soya sauce mixtures then served poured into some of their soup base, and topped with prawn, pork slice and fried onions you never regret after taken.  Is one of their top seller in the noodle house, taken with their home made chilli sauce too the local favourites eatery.

Most visitors who like their Dry Hokkien Mee will always sided with a bowl of their signature Fish Ball Soup.  Unlike the other found everywhere in the nation, fresh fish ball served boiled in their prawn soup base will brings another exotic eatery taste after cooked, either the fish ball itself or soup itself.  Will be another best choice you cannot aside in the restaurant.  Moreover, their home cooked Stewed Chicken Feet boiled 50 minutes with 5 ingredients mixtures included chinese herbals bring obvious herbs taste.  Also among their regulars most wanted.

As side order, they introduced the home made Pork Roll or locally known “Lobak”.  Fresh local pork selected prepared in meat stick mixed with 7 spices, then wrapped in dried beancurd skin served in deep fried will be an authentic eatery you cannot missed when stepped into the “Restaurant Old Town Kitchen” Wah Tong Hokkien Mee 52 years specialized shop in Butterworth, Pulau Pinang.

Nonetheless, their traditional Butter Kaya Bread and Butter Sugar Bread matching with a bowl of semi-boiled chicken egg will be their restaurant decade menu practiced since 1960s from grandfather untill recent, still the local’s favourites breakfast selection.

RESTAURANT OLD TOWN KITCHEN

(KEDAI KOPI WAH TONG)

Address: No. 4004,

Jalan Kampung Benggali,

12200 Butterworth,

Pulau Pinang.

Business Hours: 8:30am to 2:30pm (Daily)

(Monday Off Day)

An authentic traditional eatery since decade known “Fried Hokkien Mee” by Chinese Hokkien religious in Middle and South Malaysia, also called “Fried Hokkien Big Noodles” known in North Malaysia is one of the favourites by locals and non-locals recently in our nation.

The Perlis originated Mr. See Eng Siet who born in year 1964, together with his lovely wife Ms. Kher Lea Hoon (born 1976) who is Selangor origin both were the founders and the immediate recent owners of the local well known recognized “Fried Tai Lok Mee” noodle house introducing their home recipe Hokkien fried big noodles to the public now exposed in Butterworth, Penang for above ten years.

See Eng Kiet who with his age of 50 years old currently, was formerly in Agriculture Industry initially stepped into the Food & Beverage industry since year 1995 at his age of 30 years old.  Eng Kiet who grown up in a f&b family, which father was a restaurant owner in hometown Perlis enabled him to experience and touched the recipe since younster, began his f&b career with wife in 1995 travelled to Penang assisting in food canteen career for about 2 years.

Later on returned to Perlis exposed in his family restaurant named “Quai Ping Restaurant”(pronouns), where he been generation passed onto father’s home recipe afterwards again with wife Lea Hoon, who formerly in Fashion Industry, reached Klang in Selangor began running their very owned food stall for years been exposed in several types of eateries spent about five years there, before reached Penang selling bak kut teh in year 2003.

While in years 2004, Eng Kiet and Lea Hoon introduced their home recipe fried Hokkien big noodles in Butterworth, established their food stall at Taman Chai Leng (Chai Leng Park) named “Fried Tai Lok Mee”.  Later on moved into a shoplot, the recent location within the year further their explosure untill today, being recognized as one of best noodle house in town.

In the restaurant, the founders top recommended among menus surely will be their best in ‘Top 4 Menu’, which is the signature Fried Hokkien big noodles or known by North Malaysian the Hokkien Tai Lok Mee.  Fried yellow big noodles in See’s home secret recipe mixtures with black soy sauce, poured into home made pork oily served mixed fried with fresh pork slices, prawn, veges and fish cakes brings an exotic outstanding plate of their top seller in the restaurant you must try when reached Penang.

Secondly will be their “Mee Sua Go”, an authentic Chinese Hokkien and Teo Chew religious more than century food taken.  “Mee Sua” in Hokkien, which is dried hand made fine noodle, cooked and boiled in home based soup prepared with mushroom, pork minced and crab sticks, then poured into their 5 home recipe ingredients mixture and eggs presenting a bowl of best soup noodle eatery found in the restaurant, to be their regulars wanted.

Moreover, their Signature Dry Fried Hor Fun or known Char Hor Fun also among the recommended in menus.  Specially home made square rice noodles used mixed fried with Mee Hun (grass noodle) poured into their recipe black sweet soy sauce, then served poured onto egg stir soup topped with fresh pork slices, prawn and veges also call “Watan Hor Fun” in other places, also their customers favourites cannot aside.

Nonetheless, you cannot missed the Dry Fried Mee Hun or locally known “Chai Leng Park Fried Mee Hun” when stepped into the “Fried Tai Lok Mee” noodle house at Taman Chai Leng, Seberang Perai Butterworth.  Lea Hoon’s fried mee hun using selected quality soy sauce with home recipe ingredients served with pork, prawn and veges been recognized as one of the best authentic eatery in town.

FRIED TAI LOK MEE (NOODLE HOUSE)

Address: No. 63, Lebuh Kurau 5,

Taman Chai Leng,

13700 Perai,

Penang, North Malaysia.

Business Hours: 4:00pm to 11:00pm (Daily)

(Alternate Wednesday Off Day)

“Ayam Penyet” which a favourite halal malay food taken by most of the locals which origin from our neighbour country Indonesia recently became one of the famous tradition food served by our excellent f&b restaurant.  Ms. Rosyanti Abd Madih (also known Kak Ros), a Sabahan with age 39 currently is the founder and owner of the “Restoran Ayam Penyet Abg Nuar” located in the state of Sabah.

Kak Rosyanti who formerly only a fulltime housewife initially stepped into the food & beverage industry since the year 2002 due to her great interest in cooking and eatery by using her own home ‘Nasi Lemak’ recipe cooking at home and supply to school’s canteen and neighbourhood for about 5 years.  Later on further to expose more, stated to provide catering service supported by family members preparing at home but serving quality and quantity foods & beverages.  Subsequent to the supports from lovely husband Abang Nuar and friends, together with husband’s family traditional home recipe, Kak Ros finally established her very first owned restaurant named “Restoran Ayam Penyet Abg Nuar” in the year 2013 at Salut, state of Sabah assisted by husband and childrens initially.  Nonetheless, after brain storming by Abang Nuar (husband), they having the mission to further explore their home made recipe ayam penyet into outlets and franchise, therefore using ‘Ayam Penyet Abg Nuar’ as signature.

In the restaurant, for sure their home recipe Ayam Penyet will be the top recommended served traditionally on rottan basket made up of whole leg chicken fried after boiled with their secret recipe or ‘rempah’ sided with taufu, Tempe, Ulam and the cannot missed homemade Sambal taken with white rice.  Secondly will be the ‘Ikan Keli Penyet’ which taste spicy and sweet served similar as ayam penyet set, using fresh Ikan Keli deep fried with their recipe be the best food when put into mouth topped with the exotic Sambal made from tomato and Belacan.  Besides, their steamed rice ‘Nasi Kukus Ayam Berempah’ also the favourite choice by their regulars in the restaurant, served with tasty steamed rice, fried chicken and curry sauce.  ‘Soto’ which one of the Sabah’s traditional food also the recommended in the restaurant for those who like soup which choices of chicken or beef inside the exotic soup base boiled hours.  As side dishes, most of the visitors will take Ikan Keli Sambal which deep fried fresh Keli fish topped by Kak Ros secret recipe Sambal sauce taste slightly spicy bringing the best eatery.

 RESTORAN AYAM PENYET ABG NUAR

Address: Lot A-1, 1st Floor,

Salut, KKIP Commercial Centre,

88450 Kota Kinabalu, Sabah.

Business Hours: 5:00am to 12:00am (Daily)

“Happy Cafe” which formed in the mid year of 2013 located at Tamparuli, Sabah operates by Chin’s family generation serving their very traditional local recipe foods from grandmother to the locals and visitors.  Mr. Chin Nyuk Fah with age 48 years old with wife Ms. Lomiti Jahan age 46 years old recently are the founder and immediate owners of the restaurant.

Mr. Chin who grown up in a f&b family generated home recipe by mother formerly a contractor interested in cooking and eatery, and having mother’s home recipe with the mission to have own restaurant providing his hometown traditional foods to others finally support his wife Ms. Lomiti established their “Happy Cafe” assisting by childrens.  While Lomiti who stepped into the food and beverage industry since her age of 32 years old firstly operating their very first restaurant in Tamparuli named ‘Kedai Makan Ricky Enterprise’ in the millenium year 2000 for about 5 years before they shift industry into electrical trading.  Lomiti who also formerly the enterpreneur also ‘Usahawan’ in handcraft industry since year 1994 till 2002 initially interested in cooking generated her mother in-law home recipe again under support by husband again established the second restaurant known “Happy Cafe” serving the local exotic foods.

According to the couple, the ‘Mee Hun Soup Tenghilan’ is one of the very famous and traditional foods taken by the village people since hundred years came from Tenghilan Village using their home recipe, is also the top recommended menu in the Happy Cafe must try especially for visitors. Home recipe soup base with mee hun served with fresh corned chicken topped with their home made fried onion make up the traditional ‘Mee Hun Soup Tenghilan’.  Other, their tradition ‘Kon Lou Mee’ served mixed egg mee with their recipe soya sauce also the most wanted by regulars with choice taken with seafood or corned chicken.  Besides, in this ‘serve no pork’ cafe, Chin’s eldest daughter also bringing her western food menus to the public.

HAPPY CAFE

Address: Lot 4, Shop House,

Tamparuli Town,

89208 Tuaran, Sabah.

Business Hours: 10:00am to 9:00pm (Daily)

In Tuaran, Sabah.  “Berungis Cafe” which serving the locals and visitors the combination chinese cuisine & local malay food in halal recipe from the beginning are the main vision objective by the both Sabahan founders cum owners Mr. Chung Yee Fung and Mr. Azrian Mohd. @ Justine Wong located at Berungis Tuaran, the state of Sabah.

Mr. Azrian who with the age of 46 years old currently grown up in f&b family helping parents in their food stall since his kids life having more than 25 years experience in the industry.  Azrian’s parents who running a food stall in 1980s at the fresh market, Tamparuli serving the local home recipe traditional ‘Rojak’.  From there, Azrian been stepped into the food industy during his education years helping in the food stall after school and during school holiday then made himself fully committed in the year 1986 at his age of 18 years old right after his secondary education, then owned the stall after 5 years in 1990s continue generation passed by parents.  While Mr. Chung who is a professional Interior Designer in construction industry operating family business extremely interested in cooking eatery realised the market opportunity in the industry and have the vision to bring the chinese cuisine to locals especially those take halal food formed together with his brother in-law Azrian who is Muslim status holding family generated food recipe established their very own restaurant “Berungis Cafe” in the year 2009 at Tuaran, Sabah.

In the restaurant, for sure the top recommended menu will be Azrian’s home traditional recipe ‘Rojak Berungis Cafe’ with the choice of daging meat, chicken etc topped with the signature secret recipe rojak sauce made up of sugar, salt and ground peanuts.  Secondly will be the signature Halal Tuaran Mee which using home made local tradition egg mee fried mixed with seafood, beef or chicken bringing the exotic only halal tuaran mee in town, Must Try!  Besides, for those who likes prawn should try their dry butter prawn using fresh sea prawn topped with dry deep fried butter crispy.  For lamb lovers, their Mushroom Lamb Rice is one of the signature served most wanted by their regulars served in the combination of grilled lamb slice topped with their own recipe mushroom sauce and white rice topped with egg.  Nonetheless in the beverage corner, among the top recommended in the cafe will be their fresh fruit ‘ABC Special Berungis Cafe’ with fresh fruits, read beans and jellys inside and topped with cold fresh ice-cream extremely suite in this tropical hot state country.

BERUNGIS CAFE

Address: Lot 7, Ground Floor,

Block B, Panjut Plaza,

Miles 19, Jalan Tuaran,

89208 Tuaran, Sabah.

Business Hours: 8:00am to 10:00pm (Daily)

The Sabahan Ms. Hellen Chung @ Nur Aidah Chung Abdullah with the age of 34 years old recently is the founder and direct owner of the east Malaysia famous “Sri Nana Restaurant” serving the combination of local Muslim malay food and the chinese cuisine presenting halal menus located at Putatan, Kota Kinabalu Sabah.

Hellen who formerly an administration industry later on as a fulltime housewife after her marriage under the supports by parents and husband Mr. Datu Abdul Rashid with age 56 years old currently, established their very first cafe restaurant and stepped into food & beverage industry in the mid year 2009 known “Nana Cafe” serving local malay cuisine.  This couple who extremely interested in eatery and travelling frequent to taste ‘around the world’ trying other countries’s recipe in addition to the great idea suggestion by husband best friend Dato Haji Roslan HJ Yusof who also formerly his superior to began their f&b route till today succeed.

After a year operating the Nana Cafe, Hellen wanted to expose further and wish to serve combination of malay and chinese food in halal menu also emphasising ‘home cooking’ to all local religions.  Therefore with the assist by parents and her younger brother Mr. Chung @ Mohamad Ali who formerly an experienced chef at Sutera Habour Resort quit his job joining Hellen later established the recent “Sri Nana Restaurant” at Putatan, Kota Kinabalu. Moreover, his wife and mother in law who also in the industry all in the group.

In the restaurant, the top recommended menu will be the ‘Sup Ikan Putih’ which with the mixture of garlic, onions, beancurd, salted vege and asam skinny boiled soup base about 20 minutes together with their fresh white fish bringing the best freshness tasty fish soup.  Secondly will be their Nyonya Asam Fish is the most wanted by those regulars who like sour. Cook half an hour with fresh white fish mixed kunyit, live kunyit, kantan flower, big onions, fresh garlic and serai bringing the best eatery.  Moreover, the Thai Sauce Chicken which serving deep fried chicken cut into slice topped with their home recipe thai sauce and mixed with slice manggo, onions and chilli best to taste. Somemore the Indonesian tradition food, Ayam Penyet using Mr. Chung own recipe and cooking method become their signature dish.  Full chicken leg part boiled in beef soup base for about 35-40minutes then deep fried into boiling oil for onky couple of minutes then served on plate sided with his own recipe sambal belacan, dry beancurd, dempe and bean sprouts is one of the best choice in the restaurant.  Nonetheless, the ‘Sambal Manggo’ also the famous appertiser even cannot missed by especially their muslim customers. This appertiser made up by the mixture of fresh manggo slice, belacan, chilli padi, green chilli, salt, sugar, taste ingredients and home recipe sauce to complete a plate of their signature Manggo Sambal.

SRI NANA RESTAURANT

Address: Unit 5 & 6, Lot 8,

Ground Floor, Grand Plaza Putatan,

88200 Putatan, Sabah.

Business Hour: 7:30am to 9:30pm (Daily)

( Alternate Monday Off-Day)

Home recipe beef noodle also known ‘Ngau Chap’, by the local Ms. Viany@Verali Binti Luis @ Louis / Nooryannie Binti Abdullah currently with age of 49 years old is the founder and first generation owner of the keningau ngau chap in the state of Sabah.

Ms. Nooryannie who formerly an professional nurse serving in Brunei quit her profession and returned to hometown Keningau, Sabah in the year 1998 and stepped into food & beverage industry established her very first restaurant named “Keningau Ngau Chap” at Keningau with her own home recipe.  During servicing in Brunei, she extremely interested in cooking and exercising to free lance providing food to colleague and providing catering service to expose her experience in f&b.  After 8 years explosure her beef noodle business, she successfully awarded an offer to moved her restaurant to the MARA premises in the year 2006 and then renamed to “Nooryannie Restaurant & Catering Keningau Ngau Chap” till current as main branch.

While the 2nd generation Ms. Bebby Shakira Binti Mohd Din with age of 25 years old, the daughter of the founder whose an graduate in Degree of Industry & Chemistry in year 2011 made the decision to give up her professional and generated her mother beef noodle recipe further explore to Kota Kinabalu in the year 2012 established the second branch name “Nur Sakira Cafe Keningau Ngau Chap” serving their home recipe beef noodle to the public at Kepayan, Sabah.

For sure in this specialist beef noodle house, their homemade ngau chap will be their top recommended served in choices of soup and kon lau (dry).  The delicious soup base made up of 3 ingredients boiled for 3 hours is the secret recipe in the noodle house.  The mixture of fresh beef slice meat, stewed beef, beef ball, beef tripes etc served inside taken either with noodle or rice will be the most wanted.  For those who do not want soup, their ‘kon lau mee’ will be the best option choice, fresh ‘sang mee’ using by them bringing exotic taste after mixed with home recipe soya sauce also chewing when put into mouth.

NUR SAKIRA CAFE KENINGAU NGAU CHAP

Address: Main Branch

Lot 8, Block D,

Bangunan Mara, Keningau Plaza,

Keningau, Sabah.

KK Branch

Lot 5, Ground Floor,

Block F, Lintas Jaya Uptownship,

Jalan Lintas Kepayan,

88200 Kota Kinabalu, Sabah.

Business: 7:15am to 3:00pm (Daily)

The local Sabahan Ms. Balqis Yong Abdullah who is the founder and owner of this “Nur Balqis Restaurant” located inside the 1 Borneo shopping mall at Kota Kinabalu, Sabah serving the exotic foods with the combination of local malay halal food recipe and the Indian cuisine.

Ms. Balqis who formerly helping her husband in trading industry then stepped into the food and beverage field by underemployed in a malay restaurant at Kota Kinabalu in the year 2007 only with the position as a cashier spent up to 4 years experienced and learnt in the f&b industry to sharpen her cooking profession.  Later with the courage support by husband and mother in law Ms. Katijah Ibrahim who experienced in cooking, she successfully established her very first restaurant combining her muslim halal home recipe with her mother in law Indian recipe in the year 2011 in Sabah recently named famous “Nur Balqis Restaurant”.

In the restaurant, she recommended the first top most welcome Nasi Berani which also known as a traditional dish taken by local public especially Indian religion. She using quality Mongol Rice mixed with 8 ingredients and recipe to serve topped with choices of seafood, curry chicken, fried chicken, asam pedas fish etc.  Secondly, the Tom Yam Soup hot spicy also the top recommendation in the restaurant with choices inside with seafood, chicken or beef made up with 6 ingredient recipes.  Other, their village style fried rice also known Nasi Goreng Kampung taste spicy also wanted by regulars with mixture of egg, fresh cabbage and ikan bilis.  For those who like fried rice and chicken should taste their home recipe Nasi Goreng Lalap topped with deep fried chicken cube and sided with fresh vege salad.  USA fried rice made up of seafood mixed fried rice topped with ‘telur mata lembu’ is one of their top menu in the restaurant.  While in mee corner, the local favourite Mee Goreng Mamak style also like by the public.  Last but not least, the traditional food taken especially by Indian citizen will be their Roti Canai which also like by other religion.

NUR BALQIS RESTAURANT

Address: Concourse Floor,

Unit C-280 & C-209,

1Borneo Hypermall,

Jalan Sulaman, Kota Kinabalu,

Sabah.

(InFront of Giant Supermarket)

Business Hours: 10:30am to 10:00pm (Daily)

Sabah local native Madam Celestina Tonduba, the founder and the immediate owner of the restaurant, recently 56 years old assisted by sons and daughter operating the “Lucky Restaurant” located at Donggongon, Penampang Sabah serving their famous pork noodle and bak kut teh.  Madam Celestina who formerly a fulltime housewife extremely interested in cooking decided to stepped into the industry established her very first restaurant in the early year 2013 with her son Mr. Steve Severinus Jimis with age 35 years old and daugther Ms. Audrey Severinus Jimis at age of 24 years.

Steve who formerly underemployed in transportation industry stepped into the food & beverage industry when he started to learn from his uncle cum master Mr. Bruce Patrick, who an experienced chef exposed 14 years in Korea.  While Audrey too joined mother and brother operating their owned restaurant at penampang serving the locals their signature food non-stop 24 hours a day.

In the restaurant, the top recommended menu will be their Korean style home recipe pork mixed noodle soup or famously known ‘chu chap’.  More than an hour boiled soup base inside combination of pork bones and their home recipe ingredient is the secret of exotic taste.  Serving chu chap made up of the mixture of noodle and fresh pork meat with pork internal parts are their visitors most wanted.  Besides, they also presenting their signature local home recipe ‘bak kut teh’, which also one of the top famous chinese generation food in Malaysia.  Using about 20 ingredients with herbals to boil more than 1 1/2 hours soup base inside served together with pork internal parts, pork meat and pork ribs will be also the recommended in Lucky Restaurant.  Moreover, other than pork, their home made recipe asam pedas fish head taste sour and spicy too the locals favourite.  The asam pedas sauce boiled from their home recipe asam paste made up from more than 10 ingredients bringing the exotic taste and suite not only locals but also tourists.

LUCKY RESTAURANT

Address: Block M, Lot 8,

Ground Floor, Kedai Pekan Donggongon,

Penampang, Sabah.

Business Hours: 24 Hours (Daily)

The founder and immediate owner of the local famous Chinese Dumpling and Banana Leaf BBQ restaurant, Ms. Lee Mei Chee (Known Aunty Mei Chee) with age of 57 currently operating her “Kedai Kopi New Mui Vui” at Hilltop, Kota Kinabalu, Sabah assisted by family members.

Aunty Mei Chee, who borned locally Sabahan,  carrying the origin from Tian Jin presenting her homemade dumpling recipe to the community with assist by her lovely elder daughter Ms. Valerie Chang Siau Vui 39 age recently and her younger son Mr. Jack Chang Chau Loong with 35 years old.  Aunty Mei Chee who formerly a full time housewife stepped into the food & beverage industry 30 years ago in 1983, at her age of 27 established her very first dumpling food hawker stall in a kopitiam at Taman Pelangi, Luyang for about 2 years, later on moved into ‘Chuan Hin Kopitiam’ in the year 1985 until year 2010, finally operating her very own “Kedai Kopi New Mui Vui” at Hilltop from a single lot to recently running her double shoplot dumpling & banana leaf BBQ helped by family.

Mr. Jack Chang (2nd generation), who helping mother in stall since kids left his hometown in the year 1997 to Singapore further explore his profession servicing in a hotel presenting western food cuisine, later in year 2006 returned to Kota Kinabalu fully operating his mother dumpling career.  While Ms. Valerie Chang who previously with few years f&b experience in beef noodle currently running education industry and helping mother in their dumpling house.

Among menus in the restaurant, for sure Aunty Mei Chee’s home made Chinese Dumpling will be the very top recommended.  Either boiled dumpling or fried dumpling are served on each table every night.  Choices of meat dumpling mixed pork and onion will be their traditional one and also their vege dumpling are the signature.  Besides, their Banana Leaf BBQ such Mutton, Beef, Fish and Octopus are also highly wanted by their regulars and visitors.  Moreover, their ‘Yu Lu Mee Hoon’ fried with Sabah famous local vegetable, and Sabah’s signature fried Tuaran Mee too the favourites in the dumpling house, handmade mee used fried topped with vege, meat slice and egg presenting the local exotic food.

KEDAI KOPI NEW MUI VUI

Address : Lot 2, Ground Floor,

Hilltop Kolam Plaza,

88300 Kota Kinabalu,

Sabah.

Business Hour : 6:00pm to 12:00am (Daily)

(Alternate Monday-Off Day)