![\"1\"](\"https:\/\/www.malaysiabest.my\/wp-content\/uploads\/2016\/05\/1.jpg\")
<\/a><\/p>\nThong Nyuk Vui who also known Ah Chee, with his age of 52 years old currently, all the while since his 12th of age been touched the f&b industry worked as “Kopikia” (kopitiam helper) before fully stepped into the chefing career at his 17th.\u00a0 Later-on in his twenties, been given opportunity recruited as kitchen trainee in a chinese eating house “Shan Sui”(pronouns) at Putatan, Sabah where he initially experienced the fresh milk chinese tom yam recipe.<\/p>\n
In order to expose further in the industry with chances given, allowed Ah Chee to begin his very first food stall in middle 1990s running his home recipe tom yam prawn noodles stall in the “Sin Hin Coffee House” at Sinsuran, Kota Kinabalu.\u00a0 From there, he got very positive and great response from the public and even been known by the tourists as “The Best Tom Yam In Town” allowed him to stayed 20 years in the restaurant and famously known as “Ah Chee Tom Yam” in year 2013.<\/p>\n While in March 2016, Ah Chee successfully established his very owned & first retail tom yam specialized shop in Segama, Kota Kinabalu registered as “Kedai Kopi Ah Chee Tom Yam” continue his exposure in the career to serve his visitors in better manner under a single roof.\u00a0 Being recognised as one of the best noodle house in state of Sabah year 2016.<\/p>\n Talking about Ah Chee Tom Yam, the founder’s first top recommended in menus surely will be their famous Signature Tom Yam Prawn Noodles which cooked individually by Ah Chee you must try when reached Sabah.\u00a0 Home recipe Sambal paste prepared in 2 hours with 10 ingredients mixture, cooked with their chicken bones soup base, served mixed into rice noodles (mee hun), served topped with selected fresh local sea prawn and poured into fresh milk brings the best tom yam taste you really cannot missed.\u00a0 Especially the tom yam soup taste itself when swallowed into mouth, and the fresh prawn meat’s texture in bites.<\/p>\n Secondly will be their Rice Wine Prawn Noodles, which locally known as “Drunk Prawn Noodles”.\u00a0 Also being one of the restaurant’s top seller you cannot aside.\u00a0 Homemade rice wine boil-cooked with in-house chicken soup prepared, mixed into ginger slices and 2 minutes boiled into fresh local sea prawn, then served with rice noodles (mee hun) brings another authentic eatery you will never regret after tasted.<\/p>\n Another will be Ah Chee’s Tomato Soup Fish Mix Noodles, to be the favourites by those who cannot take spicy.\u00a0 Few hours boiled tomato soup prepared, cooked with fish ball, fish roll, fish paste and stuffed fish (“yu fu”) and then served mixed with mee hun brings slight sour & fresh sweet taste eatery.\u00a0 Also being one of the local Sabahan’s favourites breakfast and lunch selection.<\/p>\n Moreover, other than main course, their sweet & sour Thai Style Chicken Feet or locally known “Glasses Chicken Feet” to be the top side order most wanted by their regulars.\u00a0 Raw chicken feets prepared in boneless, followed by 5 minutes boil-cooked, marinated with lime abstracts for about 2 hours, then finally served mixed with red onions shredded, vege shredded, sugar, chillies, fish stocks and lime juice brings fantastic exotic & appertising eatery you cannot missed when taken sided with a bowl of tom yam prawn noodles in “Kedai Kopi Ah Chee Tom Yam” at Kota Kinabalu, Sabah.<\/p>\n<\/a><\/p>\n<\/a> <\/a><\/p>\n<\/a> <\/a><\/p>\n