Sabah Sheng Rou Mian / Sang Nyuk Mee （生肉面）

Sheng Rou Mian, or Sang Yuk Mee as pronounce by locals, or known as raw pork noodles by translation  (rest assured no raw pork is being served) is a popular noodle choices among Sabahans. Considered as staple food, the noodle (either dried or soup) is served along with pork slices, pork innards, pork balls, vegetables and a lot of pork lards that attribute it awesomeness! In this post, we will conclude 4 Sheng Rou Mian offered by 4 different stalls that we have tried: 

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. 

Melanian Sheng Rou Mian 金沙园生肉面 topped the list of my favourite Sheng Rou Mian. The accessibility to the eatery is relatively easier as they operate 3 branches in Kota Kinabalu at Kota Kinabalu City Center, Inanam and Lintas. What I liked about the Sheng Rou Mian here is their well balanced dark soy sauce, and the meat is nicely blanched and smooth in texture. A lot of lard oils are given, giving rise to the richness of the broth. 

The soup is bold in taste and a tad salty, and to finish the whole bowl of the soup requires a big courage.

I would regard this as a different variant Sheng Rou Mian, and the shop calls it as kolo mee instead. They used Tenom noodles instead, which gives it a more al-dente texture and seasoned with light soy sauce instead of dark soy sauce. It is then topped with some braised pork. I have heard wild boars meat were being used but I felt this was not the case. 

The pork was great but overall the taste seems a little bit lacking of driving force.