Sabah Malaysian Cuisine     莎巴馬來西亞餐廳  

Ordered the tea set: Tom Yum Kung Vermicelli with Orange juice and Pork Bone Tea instant noodles with Coffee.
The Pork bone tea set used to be $25 but now it costs $38.
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Pork Bone Tea instant noodles

This place is an absolute shocker, and I do not know to what it owes its longevity.
The people making comments on this site suggesting that the food is authentic Malaysian -they must never have been to Singapore or Malaysia. I used to come to Sabah occasionally quite a few years ago, because I was staying nearby, and being vegetarian, used to order gado-gado. It was always utterly disappointing - the sort of thing you would get in a Malaysian restaurant in suburban Melbourne, which is where I am from - you know, pineapple in there, the peanut sauce all sugary. That's what Sabah's gado-gado was like, they clearly have no freaking idea. I must have had it three times, hoping each time that the previous experience was atypical.
I cruised past Sabah again today, and popped in for the first time in about 4 years. Place was full. Not so much because it is popular, but because they keep you waiting for a loooooooong time. It seems to be mismanaged, and it's terribly overpriced. I ordered stir-fried vegetables with plain rice, and made an explicit point to ask for chopped chilli on the side - I'm one of these people who can't eat a meal unless there is chilli. I waited for about 25 minutes, and amused myself by watching a blow fly make its travels around the room. Then the (very small portion) vegetables arrived ($78), without the chilli. I'm used to this, although it always annoys me. I asked for chilli. Again. Nothing happened for 10 minutes. Everything now stone cold of course. I asked for the bill, not having touched the meal. I threw $120 on the table and sought out the manager/owner. He really couldn't give a stuff, said that today they didn't have enough people in the kitchen, and I suggested that perhaps this was true every day. I told him if he couldn't service properly the number of people he had in there, he shouldn't let so many in. I made as much of a scene as I could, and then left and got a felafal from Ebenezers around the corner.
I would avoid Sabah: service is appalling, food is overpriced, blow-flies in the room, food is terrible, and it appears to be badly managed.

We found this place on OpenRice and made reservations for a Saturday night. When we arrived, the place was pretty packed, so I'd definitely recommend making reservations.

The place is quite small, so you're seated in close quarters with other diners. They have a fairly extensive menu. We ordered Satay, Roti Canai, Beef Rendang, Chicken Curry, and some sort of pea tips vegetable. Having lived in Singapore, I am familiar with and enjoy Malaysian food. The food here was decent, although perhaps not totally authentic. The chicken curry was a bit sinofied, but still OK. We enjoyed watching the chef make the Rotis through a glass window in the kitchen. Prices were reasonable and the service was quick.

Overall, it was a good value for the price, and the food was OK.

Had walked by place several times before finding review on open rice. Super delicious. Highly recommend. Roti was baked perfectly and the broccoli with garlic is amazing. So full right now I can barely type.

Sadly, my camera's KO'd so I'm going to keep this short and simple and hope that my words will do this food justice

Had a massive craving for some sweet roti and thought i'd give this place a try having heard some fairly good things about this place. SADLY, there was no peanut roti, but that;s not to say that the selection that was available was disappointing!

The sweet Sabah coconut roti wasn't bad. Plain roti went beautifully with their [u]King Prawn Curry - The King prawns were the real deal, - plenty of meat and FRESH, fresher than the Prince of Bel Air and the curry sauce that went with it was delicately smooth and light, not to mention, SENSATIONAL to the palate, I could have easily drank the bowl.

Chicken and Beef Murtabak were both a pleasant discovery - I personally enjoyed the Chicken one better, but others preferred the beef. SO it really depends on the palate.

Mie goreng = Gorgeous

Drinks were ordered as well - Jendol and Iced Red Bean, these were both alright as a drink in their own right, but personally if I want the real deal I'd prefer to go to your local Cha Caan Teng for your 'Red Bean Fleecy'. And. Of course NOTHING beats my Jendol Bing from my beloved [b]Shatin Inn

Overall the food here is lethal, Cos once you start, you're not going to want to stop. - Take your friends!

(P.s The place gets pretty busy, so make sure you go early to avoid disappointment!)

Walked for 20mins to find this place quite far from the mtr station. Got a seat straight away but we were lucky as everyone who came after us had to wait. Had the satay starter, the meat was so juicy and the satay dip was hand made yummyness! I ordered the curry and onion nan, my hubby had the dark noodles. The curry was sooooo tasty best curry I've had for years. My hubby was a bit dissapointed with the noodles but overall we were very happy with our meal. The service was really good they were so friendly and helpful x

One of my new colleagues wrote a list of restaurants that she wanted to try in Wanchai and showed me during lunch, Sabah was at the top of the list. Coincidentally I read that Sabah's Buk Kuy Teh (Meat Bone Tea) was quite nice but I still had not tried it once, so I suggested going there.

Lunch hours was so much packer than weekday's Dinner time. There was several tables waiting, but the wait wasn't that long, I guess we waited for 5-10 minutes max.

Lunch sets of six choices were all priced at $65 with a bowl of soup, entree, a drink and a dessert with 10% service charge.

1) Pumpkin Soup with Crab Meat Don't be deceived by the look, you knew the quality of this soup right at the first spoon. The pumpkin soup was the WORST pumpkin soup I have ever tasted. Pumpkin soup is supposed to be thick and creamy with pumpkin pureed in it. This soup in Sabah was a mucus-thick which I suspect they put in water chestnut flour to imitate the thickness that Pumpkin Soup have. I was disappointed that they deceived customers in this way to save cost. The crab meat didn't have much taste and texture neither.

2) Chicken in Green Curry with RiceAbsolutely Love the bowl! The Green Curry was still delicious and up to standard. It had a strong coconut taste, a bit sweet and was at a 1/10 spicy point. The texture was thick enough. There were heaps of aubergine, Makhuea Suai (Thai Eggplant), chicken and mix spices in the bowl. Both the Makhuea Suai and aubergine were soft but failed to capture the luscious coconut taste from the curry. The chicken on the other hand was very smooth and tender.

3) Lamb in Red Curry with Plain RotiRed Curry - After the nice green curry bowl, I was expecting the same standard in Sabah's Red Curry. I was very disappointed upon my first spoon of the curry itself, it was very thin in texture and was pretty much tasteless despite the spiciness. Apparently the curry was diluted as it was rather watery, and they tried to bring back the taste by adding more spiciness in it. The lamb and the potato themselves were pretty nicely done though, it was just the curry itself that disappointed me.Plain Roti - The roti was only warm when served which should have made to stock for the busy lunch hour. The outer layer was quite crispy but was on the hard side as it got cool down. The patty was rather thick at the sides and not fluffy enough.

4) Hainanaese Chicken RiceTo be blunt, the dish was not appetizing looking at all, the presenting of the dish was rather poor. The dish served with a plate of chilli sauce and pounded ginger, while as authentic as Sabah, I thought they should have a least separate the two and provide the dark soy sauce as well?

The chicken was tasteful, smooth and tender. The only criticism was the missing jelly-like skin finishing, it was too oily and grossed to taste. I wonder if they had dipped the bird into ice/icy water after cooking, or they were too lazy to do so as normal customer would not really care about the skin?

The Rice was quite disappointing. It possessed the look but not the taste nor the texture. The rice was nicely separated but each rice grain was swollen up and became too soft which lost its texture. Taste-wise, it had a tint of coconut taste in it but I was expecting much stronger judging its look.

5) Beef Skewers in Black Pepper Sauce with Chips and VegetablesThe dish was nicely arranged. The beef skewers was extremely hard to chew and was rather dry in texture. The black pepper sauce was thus essential when taking the beef skewers to moisten it. The chips was way nicer than the beef skewers itself. The potato was cut in wedges and deep fried to give a golden yellow crispy coat.

6) Bah Kui TehThe shade of Sabah's Bah Kui Teh was in dark shade, adding to the fact that it was quite salty, I believe they used a great deal of soy sauce to make the soup. The Chinese Medicine flavour was quite heavy, but on the other quite watery, should have mixed in extra water than it should be. The simmered pork rib had made the soup rather oily to taste, but the rib itself was very savoury and tender.The soaked tofu puffs had absorbed the soup totally, but since the soup wasn't great itself, so made the tofu puff. The Dried Tofu puffs on the other hand was rather hard in texture. It was rather a bad bowl of Bah Kui Teh.

In general, I was surprised by how different the food quality can be at lunch and at dinner times. Most of the dishes that I liked when I paid my last visit at night was horribly made at lunch. I hope restaurants as nice as Sabah could put more effort to keep up their quality standard. One more thing I would like to say was that they didn't serve us any dessert...*weep!

After book exhibition,my mum and I went to this restaurant to eat because it is a popular restaurant in Wan Chai.When we arrived there,it was almost 9pm,but we still had to wait the table for about half an hr.
We ordered 2 food plus one drink.海南雞飯
It is a must-order dish,almost every table in the restaurant ordered it.The chicken was really fleshy and juicy.The rice tasted very good but not too oily.Dipping chicken some sauce make the chicken more delicious. curry with油鬆餅Since I don't eat spicy food,so we ordered non-spicy curry,but it was still very tasty with great smell of curry.I think 油鬆餅 was the best food that night as it was soft and savouryThe red bean drink was also an outstanding one. It was sweet and creamy,and the red beans were fresh ,in good shape and sweet.

My Malaysian friends recommended this place as the best Malaysian restaurant in Hong Kong and I was eagerly looking forward to sample the fare. I was desperately looking for a fix for my Malaysian cravings, and this restaurant seemed to be the answer.

Four of us ordered the laksa, fried kuey teow, chicken rendang, nasi lemak, rojak and roti canai.
The portions were moderate. I loved the rendang and the nasi lemak. The rice was fragent, the rendang made me sigh in happiness. The other dishes, in my opinion were average. The laksa soup was thick and tasty and I was impressed that they added prawn paste (my absolute favourite) on it. However, the noodles used were just normal bihoon noodles which killed the overall laksa experience for me. The fried kuey teow was ok-ish, there is just something missing which I suspect is the way the kuey teow was fried, just not how it's made from home. The rojak sauce was weak, passable for me. Lastly, the roti canai was a little on the hard side, and lacking the crunchiness of canais made back home.

The damage cost was HKD 200 per pax. A little on the high side, however justifiable whenever one feels the urge for food back home. I was impressed with the vast selection of choices ranging from bak kut teh all the way to indian rojak. I will definately head back for the nasi lemak and rendang when I am missing home.

Went there again expecting some excellent Malaysian dishes. Unfortunately, this restaurant has gone down hill since our last visit. The Sambel Okra was made with old tough okra, and the Chicken Vindaloo tasted strange and not nearly as spicy as promised. The chicken pieces were tough and tasteless, obviously a result of inferior ingredients and long refrigeration.

The food here used to be good enough to justify waiting in line outside for half an hour. Now the queue is gone and so is the quality in the food. I wonder if there is a cause and effect here.

Easily the most authentic Malaysian restaurant in Hong Kong, and a must for all Malaysian food-lovers!
Went there for dinner, and was lucky to find places as minutes after we were seated, the queue started. Ordered a few dishes, including:
- Roti canai - fluffy and made-as-ordered, wonderful
- Chicken rendang - can be more spicy
- Asam fish - FANTASTIC
- Sambal kang kung - can be more spicy
- Chicken vindaloo - good
- Teh Tarik (milk tea) - excellent!
Overall, a big thumbs-up for taste and service... the environment was cognizant with the hustle bustle of a good Malaysian restaurant, loud and busy with hearty laughter from waiters and customers... can't wait to go back and try Ikan Paggang!

I come here quite often because it is possibly the only Malaysia restaurant with a deeply authentic taste. But the Indian cooking is below expectation.
Okra Sambel - Very good. A must taste.
Lasi Lemak - Good rice dish. Mix in all the ingredients and it is exactly as they serve it in KL.
Roti Canai - Gets cold and hard very quickly.
"Pulled tea" - Very good.

hainan chicken was good.

roti canai was very good. but the plain naan was less than impressive.

beef rendang - could be better if a bit more spiced up.

monring glory was a bit on the salty side.

fried turnip was good.

As Mr.M was having his internship in the Great Eagle, and I was having my summer job in Thomson road, we decided to have lunch together as we were both working in Wanchai.

It was raining heavily that day and we just stopped by this Malaysian Restaurant.
It took us about 15 mins to wait for seats.
I ordered Seafood Laksa and Mr.M ordered a set which includes lobster soup, main course, drink and dessert.His lobster soup's texture is like sth between solid and liquid , very sticky kind. I can tell that they did not use enough shrimp, fish , not to mention lobster, to make this soup as it is tasteless.

My seafood laksa was inside a small bowl but there are lots of seafood on top. 2 mussels, prawns, fish ball which are quite fresh....the soup is rich in coconut milk and the noodles is hmmm "al dente".

But it costs $60 a bowl, woth it or not?

I will come back and try their other specialists next time as the others say that Roti Canai and asama laksa are nice.