Pan mee or ‘ban mian’ in Chinese is a Hakka cuisine originating from Malaysia. Pan mee is literally translated as ‘flat flour noodle’, a well-known dish that is commonly served in most local restaurants, hawker stalls and even shopping malls. The dough is made of flour which is hand-kneaded and then hand-torn into bite size or it can also be kneaded using a machine into flat strips of noodle. This noodle is usually served in soup, along with crispy dried anchovies, minced pork, shiitake mushrooms and sweet potato leaves. Nowadays, pan mee is served in variety of styles and one of which is none other than with dry chilli.
Dry chilli pan mee has become popular particularly in the Klang Valley. The main ingredient of the dish is none other than the dry chilli mix. Both hubby and I have been frequenting this particular shop which is located in the heart of Kuala Lumpur where chilli pan mee originates from.
Indeed, there are numerous restaurants that sell dry chilli pan mee. But honestly, nothing beats the one in Restoran Kin Kin. Its dry chilli pan mee is so delicious as evidenced by the reviews or comments written on the wall tiles.
Its dry chilli is so fragrant and gives a burst of spiciness with each bite. That has attracted some customers to secretly pack it home without getting permission from the owner (true story and hence, that explains the many CCTVs installed in the restaurant). Fret not, for those who can’t get enough of the dry chilli, you can purchase a packet of the chilli for RM1.
Each table comes with a big container filled with loads of the famous dry chilli. Definitely, it’s not for those who have a weak stomach for spiciness.
About 6 years ago, there were only a few employees in the shop and you could see the owner preparing each and every bowl of pan mee on his own. I guess the business has been so good now that he has handed over his skills to his employees. And all he does now, is to take orders and collect payment from his customers. Each bowl of pan mee is served with generous amounts of dried crispy anchovies, minced porks, pork lard (we always choose not to have it) as well as perfectly poached egg.
Not forgetting, the chilli pan mee is also served together with a bowl of hot sweet potato leaves soup. If you would like to add on some fishcakes or fishballs, you can place an order for that as well.
Price wise, it has definitely increased from about RM5 to RM7.50 per bowl. But taste wise, I’d say the owner does a pretty good job in maintaining its authentic taste. Indeed, there are proper ways to eat this noodle. When the noodle is served, firstly you’ll need to scoop out the amount of dry chilli that you want and pour it onto the noodle.
Then, you shall mix the dry chilli together with the noodle and poached egg. And voila, the best dry chilli pan mee is ready for your indulgence
The downside of dining here is that it can be quite difficult for the customers to find a proper parking and on top of that, you must be prepared as some people might just double-park behind your car. Therefore, in order to avoid those frustrations, I’d recommend you to go at non-peak hours.
Address: 40, Jalan Dewan Sultan Sulaiman, Kampung Baru, 50300 Kuala Lumpur
Contact number: +60 16 372 8069
Operating hours: 7:30AM-6PM
Besides that, we just found out that Restoran Kin Kin has expanded its business to Pandan Indah as well.
NOTES:
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