Eating in Kuala Lumpur - Pan Mee at Restoran Kin Kin
My friend Yeh who introduced me to this obscure Pan Mee place in KL has been waiting anxiously for this post, so I better get it over and done with. Ever since I was introduced to Pan Mee many years back somewhere in the Klang Valley, I’ve always loved this dish for the texture of the freshly made noodles and the taste of the broth which is flavoured with dried anchovies – Pan Mee is usually a soup dish. I can’t remember where I had the first and till this day the best Pan Mee I’ve ever had, and have been seeking for another Pan Mee experience to top that.
Yeh told me that I had to visit this Pan Mee place as its one of his favourites. It’s at some old shophouse behind the Tune Hotel on Jalan Tuanku Abdul Rahman.
We ordered the dry Pan Mee. It came with a lightly poached egg on top – interesting. You stir the runny yolk into the noodles, together with the minced pork ragu on the side. The result of the stirring is a thick meat and egg sauce which coats the noodles – kind of like a pasta carbonara.
The noodles are freshly made in the shop, and are cooked al dente. The texture was very nice – very Q. And the thick sauce flavours the noodles really well – it was meaty, slightly salty and full of Umami goodness. You can add some homemade chili sauce to perk it up a bit. A very good Pan Mee indeed.
The Sweet Leaf or "Mani Cai" in Chinese is an important ingredient in the soup version of Pan Mee. Here they serve it in a light broth on the side.
I would never have found this place if not for a local insider like Yeh. It wasn’t better then that first Pan Mee experience I had many years ago, but then not many things ever live up to the first time. What’s really interesting about the shop are the many hand-written notices on the walls. Really hilarious ! The owner must be a really fussy type.
Yeh told me that I had to visit this Pan Mee place as its one of his favourites. It’s at some old shophouse behind the Tune Hotel on Jalan Tuanku Abdul Rahman.
We ordered the dry Pan Mee. It came with a lightly poached egg on top – interesting. You stir the runny yolk into the noodles, together with the minced pork ragu on the side. The result of the stirring is a thick meat and egg sauce which coats the noodles – kind of like a pasta carbonara.
The noodles are freshly made in the shop, and are cooked al dente. The texture was very nice – very Q. And the thick sauce flavours the noodles really well – it was meaty, slightly salty and full of Umami goodness. You can add some homemade chili sauce to perk it up a bit. A very good Pan Mee indeed.
The Sweet Leaf or "Mani Cai" in Chinese is an important ingredient in the soup version of Pan Mee. Here they serve it in a light broth on the side.
I would never have found this place if not for a local insider like Yeh. It wasn’t better then that first Pan Mee experience I had many years ago, but then not many things ever live up to the first time. What’s really interesting about the shop are the many hand-written notices on the walls. Really hilarious ! The owner must be a really fussy type.
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