Chilli pan mee is a Malaysian noodle dish that I have not had for many years. Whilst pan mee has been around for a long time, the dry chilli pan mee version was fairly new: it was born during my working years.
I am kind of proud that the Malaysia-born noodle is now available in Singapore, and took the island by storm when Kin Kin first opened there. Singaporeans actually queued two to three hours for our humble Malaysian noodle? Awww … let us take a bow.
I was first introduced to chilli pan mee at Kin Kin, and I was addicted to it for a while. I still remember packing the noodles during working weekend en route to office, when I had to put in that additional hours. Very, very nice noodle that comes with a super snobbish service.
Super Kitchen is another chilli pan mee proprietor, located closer to home. Yet another place with substandard service. I boycotted it after my last visit few years ago.
What is this thing about chilli pan mee and bad service? The fiery chilli best comes with a fiery bad service? Sort of like a match made in heaven?
Since I was home alone yesterday, went to Super Kitchen for takeaway. It now costs a whooping RM 7.00! Well, at least the service has improved.
The roasted dry chilli flakes and the runny egg yolk did it for me, and I savored every single bite. I normally avoid accompanying soup if it’s other dishes, but the anchovy soup with sweet potato leaves complements the noodle.