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Subang Jaya eatery offers special pork noodles and beef tendon balls from Tawau.

SABAH-inspired makan places are slowly making an appearance in the Klang Valley.

Noteworthy are the beef noodles and rice dishes from the Land Below the Wind and my recent discovery was a recommendation by a friend, Mr Foong, who owns a specialty store selling high-performance flashlights in Subang Jaya.

“Sam, there’s a new makan place in SS15 that you should try. The pork noodles (top pic) and ngau kann yeen (beef tendon balls) are amazing,” said Foong.

He added that the shop was called “Toong Foong” (Eastern Wind) in Chinese, but has a signboard that read: “Sang Yuk Noodle”.

This makan place is located off Jalan SS15/4E (near Subang First shopping mall, GPS N 3°04’39.4”, E 101°35’15.7”) and it is not really hard to locate.

Sang Yuk Noodle.

Sang Yuk Noodle.

So, having heard how interesting the noodle dish was, I went to the makan place.

The noodle shop has a minimalist approach when it comes to interior decor, with some wall-mounted posters offering snippets about its history.

One poster revealed that the sang yuk (tenderloin pork) noodle recipe originated from Tawau and the owner of the noodle house had established her business in the mid-1970s.

What’s interesting here is that the chee yuk fun (pork noodles) had different names in various parts of the country.

Four years ago when I hiked up Mount Kinabalu, I tried the pork noodles in Kota Kinabalu and found its taste to be unique.

Okay, back to sang yuk noodles or chee yuk fun. I ordered a large bowl of soup noodles with everything thrown in.

The “extra” ingredient was the pig’s tendon. Now, this is pretty unique as the choice morsel has to be cut up and the friendly lady boss told me that it’s a tedious process.

After a brief wait, the bowl (RM9.90) arrived with a side order of ngau kann yeen (RM5.90).

Beef tendon balls.

Beef tendon balls (ngau kann yeen).

I must say that Mr Foong was spot-on about the beef balls. The pig’s tendon was excellent and tender, just like having a serving of marinated beef slices on a ngau yuk horr (stir-fried beef kuay teow). What’s really interesting was the chilli sauce.

On the Samo-scale, I would rate the sang yuk fun an eight out of 10.

Later, while paying, the lady boss told me that the sang yuk fun was a legacy from her aunt who founded the noodle business in Kota Kinabalu.

“If you head to KK, the stall is still there. It’s being managed by her former son in-law,” she said.

Sang Yuk Noodle in SS15 opens daily from 9am to 9pm.

This is the writer’s personal observation and not an endorsement by StarMetro.

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