Sabah Discovery Review
GYŪHON Beef Noodle (牛本牛肉面馆) - Lintas
Personally visited by Sabah Discovery
Visited in 2026
The rich, aromatic broth, tender Australian beef and bouncy meatballs made this a beef-noodle visit worth remembering. Guilin mifun was our noodle pick, although the open-kitchen space felt quite hot during that early visit.
We visited GYUHON in Lintas not long after it had opened. The business introduced its concept around premium Australian beef and a golden broth described as being slow-simmered for about 18 hours.
The broth was rich, aromatic and full-bodied, with a slightly sticky feel that gave it weight. We liked that substantial texture as much as the aroma. It was the sort of soup that made the noodles and beef feel like parts of the same satisfying bowl.
The beef, described by the business as imported Australian beef, was another strong point. It was relatively fatty, very tender and especially smooth to eat. The meatballs offered a different pleasure: a pronounced bounce and springiness that made them one of our strongest recommendations from the meal.
For noodles, we would choose the Guilin mifun. Its springy texture worked particularly well with the broth. Together with the meatballs, it gave the bowl plenty of satisfying bite, while the beef lard included in the serving noticeably lifted the aroma for us.
There was a practical drawback to that early visit. The open-kitchen setup made the restaurant feel quite hot. We were told the owners were aware and working on cooling improvements, so this is a record of the conditions we experienced then, rather than a claim about the temperature today.
Our main reasons to return would be the broth, smooth beef and bouncy meatballs, with Guilin mifun alongside them. Those were the elements that made the meal stand out, even with the heat we encountered on that occasion.
中文点评
汤头浓郁有香气，澳洲牛肉嫩滑，牛肉丸也够弹牙，是这次最喜欢的几个部分。面条会推荐桂林米粉，不过我们早期到访时，开放式厨房的环境确实比较热。
我们是在牛本 GYUHON 开业不久后，到 Lintas 试吃的。店家当时介绍主打进口澳洲牛肉，以及大约慢熬18小时的金黄色牛汤。
汤头浓郁，香气也足，喝起来有厚度，嘴里带一点黏润感。这种口感让整碗不只是味道重，而是汤、面和牛肉吃起来蛮有整体感。
牛肉是我们很喜欢的部分。店家介绍用的是澳洲牛肉，这次吃到的带些油脂，非常嫩，也很滑口。牛肉丸则走另一种口感路线，咬下去很有弹性，弹牙得让人留下印象，是我们会特别推荐的配料。
面条方面，我们会选桂林米粉。它本身的弹性很好，放在这款浓汤里面很搭。再加上碗里的牛油渣，香气明显又往上提了一层，整碗吃起来更满足。
比较可惜的是环境。那次早期到访，开放式厨房让店里感觉蛮热。我们得知老板也注意到这个问题，正在想办法改善冷却和通风；这里只记录当时的体验，不把它当成今天仍然一样的情况。
如果再选一次，我们还是会记住这碗浓汤、嫩滑牛肉、弹牙牛肉丸和桂林米粉。食物本身有让我们想回头的地方，环境的热度则是那次不能略过的不足。
Photos from our visit
Sabah Discovery’s Take
Worth trying for
18-hour-style beef broth, tender Australian beef and bouncy meatballs
The rich broth, tender beef, springy meatballs and Guilin mifun were the draw. The 18-hour preparation was business-provided context; the heat was a drawback of our early visit.
值得试试
浓郁牛骨汤、嫩滑澳洲牛肉和弹牙牛肉丸
汤头、牛肉、牛肉丸和桂林米粉都留下好印象。18小时熬汤是店家的介绍；早期到访时环境偏热，也照实保留。
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