Malaysian Food · May 27, 2022

Ngiu Chap feature

Ngiu Chap: The Flavourful Beef Noodle Soup of Kota Kinabalu

Ngiu Chap: The Flavourful Beef Noodle Dish of Kota Kinabalu

When it comes to iconic dishes in Kota Kinabalu, Sabah, one cannot overlook the tantalising allure of Ngiu Chap 牛什. Derived from the Hakka pronunciation meaning “mixed beef,” this delectable beef and noodle soup takes the culinary scene by storm with its diverse array of beef parts and a flavoursome broth that leaves taste buds yearning for more. 

The story of Ngiu Chap traces back to Chinese immigrants, particularly those hailing from Hainan Island, who settled in Kota Kinabalu. These culinary artisans, known for their resourcefulness, embraced the concept of utilising every part of the animal in their cuisines. Thus, Ngiu Chap was born—a celebration of beef in all its glorious forms.

At the heart of Ngiu Chap lies its soul-soothing soup, meticulously crafted from beef broth simmered for hours. Infused with an aromatic blend of beef bones, white radishes, and an array of spices and herbs, the broth strikes a perfect balance between robust beef flavours and a light, non-greasy consistency. Each spoonful delivers a symphony of aromas that tantalise the senses.

What truly sets Ngiu Chap apart is the medley of beef parts adorning the dish. From tender slices of beef to delectable beef balls, succulent beef brisket, chewy beef tendon, and wonderfully textured beef tripe and tongue, this remarkable ensemble showcases the depth of flavours and textures that beef has to offer. Every bite is a delightful journey through a world of beefy goodness.

Accompanying the flavoursome beef ensemble is a choice of noodles. Whether you prefer the springiness of egg noodles, the delicate strands of vermicelli, the satisfying chew of flat rice noodles, or the slender elegance of silver needle noodles, Ngiu Chap offers a canvas to explore various noodle textures and flavours. Indulge in the noodles immersed in the savoury beef broth or enjoy them tossed in soy sauce mixture for an added burst of umami.

Over time, Ngiu Chap has evolved to embrace different regional influences and innovative adaptations. From the lighter Hainanese-style variations that highlight the purity of flavours to the heartier Hakka-influenced renditions that add depth and richness, each version offers a unique culinary experience. For those seeking an adventurous twist, there are even imaginative interpretations that infuse elements of laksa into the Ngiu Chap tapestry.

In the vibrant culinary landscape of Kota Kinabalu, Ngiu Chap reigns supreme as a beloved dish that captures the essence of Sabahan flavours. Whether enjoyed as a comforting bowl of warmth on a rainy day or savoured as a culinary exploration of beefy delights, Ngiu Chap never fails to impress.

Ngiu Chap