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THE slower pace of life is evident when you drop by at Tuaran, about an hour’s drive from the State Capital.

One can smell fresh coffee from old shops, hear locals chatting and sharing stories at the Sunday market, and see pride in the old buildings that still stand strong. It isn’t just a place to visit, it’s full of history, culture and delicious food, most notably Tuaran mee.

The town comes alive every Sunday with its Tamu (weekly flea market) full of activities and colour. People from nearby places like Penampang, Putatan, Kota Kinabalu and Kota Belud come not just to shop, but to enjoy the lively atmosphere. 

One can hear vendors shouting out prices and customers bargaining. 

A vendor selling homegrown vegetables and fruits aware that the cost of living has affected everyone chooses to sell cheaper. 

The price difference of produce in Tuaran and neighbouring districts are striking. Sweet potatoes, for instance, sell for RM5 per kilo, nearly half the price compared to Tamu Donggongon in Penampang. 

Even seafood, fish, clams, mussels and oysters are sold at reasonable rates, with freshness that speaks for itself. 

It raises a quiet question: why does the cost of living vary so sharply between places so close together? The answer may lie in logistics, demand, or perhaps in Tuaran’s enduring commitment to community-first values.

Landmarks in Tuaran are more than just physical structures, they’re emotional anchors. The UOB Bank, likely serving the town for over four decades, stands not just as a financial institution but as a familiar point of reference. 

The grandfather clock in the town centre, having weathered time and received its share of beautification, remained a proud symbol of Tuaran’s identity.

Even the town’s layout speaks of thoughtful hospitality. As one enters the district, horse sculptures greet at the roundabout, such an attraction and symbol of culture. 

Further into the township, the “I Love Tuaran” signage stands proudly, placed with care to invite visitors to pause, capture a memory with a photo.

It’s a stark contrast to the Sigah monument in Donggongon, which was once placed in a roundabout with no safe area for visitors to stop and admire it. 

It served as a quiet reminder that design, when done with heart, truly matters. 

The original monument had since been demolished, and a smaller version is currently under construction. 

Hopefully, the new installation will include a safe and welcoming spot for visitors to take photographs and appreciate the landmark without worry.

Shangri-La’s Rasa Ria Resort, located within the Tuaran district, has long been known for its strong sense of community spirit. The resort actively involves local residents in its activities, regularly inviting vendors to showcase their homemade goods, from fresh flowers and herbs to traditional ingredients, handcrafted baskets, ornaments, and local drinks. 

Through the efforts, the resort has not only boosted livelihoods but also uplifted the Tuaran community by creating meaningful opportunities and celebrating local culture.

This same pride in tradition and local identity is reflected in Tuaran’s most sought-after dish, Mee Tuaran. 

More than just food, it’s folklore. Made from egg flour, the noodles shine with a rich yellow hue and a springy texture that sets them apart from any other. Pan-fried to perfection, they strike a delicate balance between crunch and chew, and are typically topped with slices of Char Siew (marinated pork), egg rolls, and stir-fried greens. The flavour is subtle yet unforgettable, the kind that lingers long after the last bite.

One of the original shops to serve Mee Tuaran is Kedai Kopi Lok Kyun, a name that is remembered by the young and old there. 

Regular customer Earlyn Lee recalled a time when the owner considered closing the shop, perhaps too tired to continue. But loyal customers kept returning, asking for their beloved noodles. 

Moved by their continued support, the family decided to reopen, proof that in Tuaran, tradition isn’t just respected, it’s treasured.

Mee Tuaran is the dish locals crave whenever they return to town. It’s the one they always recommend to visitors, and the one that brings back memories for those who’ve moved away. 

Comforting, flavourful, and deeply rooted in local pride, it’s found in many places but true fans know the best version still lives in Tuaran. 

The noodles are handmade, the wok seasoned by years of use, and the air carries the familiar scent of garlic and egg.

It’s not unusual to see families of mixed heritage, Chinese married to Caucasian or other nationalities gathered around one table, all enjoying Mee Tuaran together. 

More often than not, it’s the Tuaran side of the family who introduced their loved ones to the dish, inspiring a visit to the town just to taste the noodles in their hometown glory.