Nyuk Pau Ngiu Chap (玉宝茶室) - Inanam

It had been quite a while since our previous visit to Nyuk Pau, and a trip to Snovyland brought us back around Inanam for lunch. This review is of the Inanam branch, rather than the original Menggatal outlet.

The first surprise was the portion. Even the Regular came with a generous amount of toppings, and finishing it was a challenge for us despite enjoying meat. Based on that meal, smaller appetites or a couple thinking about a larger order might find sharing sensible. That is an observation about the portions served during our visit, rather than a promise about current sizing.

We liked how the beef had been prepared. It was soft and tender, without a rubbery bite. The classic beef soup paired particularly well with the aromatic dry-tossed Konlou Mee, and that would be our straightforward recommendation from the visit.

We also tried the laksa ngiu chap. Its broth was rich, but it still let the beef flavour come through. It offered a different soup choice without losing the part of the meal we were there for.

The owner was friendly and chatted with us while we took photographs. He mentioned wanting to prepare Yellow Wine Beef for us next time. That was an invitation for a future visit; we had not eaten it, so it does not form part of our verdict.

At the time, the shop also sold pre-marinated raw beef slices to take home, which we thought could be useful for hotpot or a home barbecue. The dining area was open-air and could feel warm around midday.

Tender beef, unusually generous portions and the classic soup with Konlou Mee were the things we would tell someone about after that lunch.