Location : Jalan Gaya, Kota Kinabalu town centerRating : Fairly good
Review
I think the best part about the bak kut teh here is the variety of cuts and delicate portion, so that it offers patrons choices. The soup is alright, but it made me thirsty after the meal (suspected msg).
The rib is well cooked, as in the meat is tender.
For those who loves pork trotter, this bowl should not be missed. But then again, it is not like it melts in your mouth. Probably more suitable for those that prefer more substance.
The waiters brought all sorts of meats for us to choose. Because we kept quiet, he kept delivering bowl after bowl of different meats and cuts.
Pork intestines are one of the many types they offer.
If you like chinese yellow wine in cooking, this may be something interesting for you. Pork liver and stomach in chinese yellow wine. The soup is supposed to be nourishing. 
Pork intestines are one of the many types they offer.If you like chinese yellow wine in cooking, this may be something interesting for you. Pork liver and stomach in chinese yellow wine. The soup is supposed to be nourishing. Shame to say that the meat I enjoyed most was actually processed meat - pork balls.
The food in general is fairly good, except for:- the soup makes you thirsty
- the owner is stingy with the soup too
Otherwise, it would be interesting to have a bak kut teh meal with variety in texture and taste.
But in actual fact, taste wise is "ok" only. Maybe because they uses this type of leaf, so the moist is not well retained like a banana leaf would. Moreover, I did not detect any fragrance from the leaf. But then again, my sense of smell has deteriorated since baby delivery. Sigh...
But what's important to note is that, lobak is only complete when they come with lo jiu (braised sauce) and chili sauce. Otherwise, what is lobak? It is as if eating hamburger without the bread. The sauce has to be sticky, so that when you dip the meat into the sauce, the meat is not soaked but covered with savoury sauce. Experience the richness of the sauce and crunchiness of the meat followed by a waft of the aroma of spices. Ow... (Feel like shouting - MJ style).
There is a small stall setting up right in the middle of all 3 shops. They sell all source of pies and quiches. Love the abundance of filling and fresh-crispy pie crust. A real worth for the $.
I think best thing about these 3 shops are their understanding of convenience for customers. How? They do not mind where the food is ordered from. You can sit anywhere you wish and order from any shop. They can deliver to you. Not like many of the shops I encountered, where you are not allowed to order from other shops or stalls, thereby limiting their own business opportunities. Hail the Taiping co-operative spirit!
The fine rice noodles is rather common. But it kind of able to absorb more of the soup's flavour as compared to the thicker version.
The thick rice noodles offered a more springy version and provide better chewing experience. 
Frankly though, what we find interesting is the type of ginger they use. The ginger is spicy and provided very strong aroma to the soup. Hence, we find this place in general ok-lah.
For instance, I have seen them using this food lift to deliver food directly from the kitchen to the hall upstairs since my kiddie days and they are still using it.
The environment simply put me at ease.
I only went down a short while to snap a few photos around the shop, and the dining hall on the 1st floor was almost filled up.
We simply love to flood our rice with the aromatic sauce. The sour, sweet and salty sauce promotes appetite and don't worry too much about its spiciness. If you ask me, I say it is not spicy at all.
I have to say, part of the beauty lies in the freshness of the ingredients. Like the assam fish, there is no strong fishy smell because the fish is fresh. The prawns here are sweet and crunchy because they are fresh.
I say the food choices here are rather healthy. We had fish, prawns and salads, and now we have stir fry jicama with squid and eggs - Jiu Hu Char. 
It is such simple and healthy dish. The vege is naturally sweet and the cook made sure he did not overcook it, so they remain crunchy and moist.
And we ordered another typical Hainanese dish called - Kiam Hu Bak (Salted Fish Meat). To tell you the truth, I had initially expected a steamed minced meat with salted fish. But this dish came out as quite a surprise. 
Given the name, you would have expected saltiness, but it is mostly sweet and sour. 
The meat is not too soft and they maintain the distinction between meat and salted fish. You can taste that the salted fish are of quality. According to the chef, it has to be a specific type.
Right after Wisma MAB, there is a left turning into a car park open for public. Turn into the car park and park you car. 
Don't think you will miss it with all these directions and photos. Good luck!
What we find good is the soft and silky texture of the beancurd. At the same time it did not lose its fragrance. Many a time, we went to one of those yong tau foo shop and find the beancurd either too hard or failed to retain its soy bean fragrance. Even the soup base is good enough that you can actually eat the beancurd on its own, without the usual chili and sweet sauce.
The fried stuff comes in another plate. I usually love to dip them in soup before consumption. Ben likes to take it as it is. The stuffed meat itself is strongly infused with marinates, and when combined with other veges like aubergines or chili, the combination is just beautiful.
The soup sui kow is also one of our favourites. The stuffed meat is soft and tasty. Included inside the meat paste are a mixture of scallion, jicama (sengkuang in Malay or sarkok in cantonese) and bits of carrots. There.. my vege supplement fulfilled (heheheh..).
Sorry about the photos. It's a bit dark there, so they came out slightly yellowish.