Chilli Pan Mee @ Super Kitchen
I’m told by my sister and her boyfriend C that this is the latest must-have street food craze to seize KL… a fiery bowl of Chilli Pan Mee. And one of the places to sample the hottest dish in town is at Super Kitchen. With upwards of 6 branches across Kuala Lumpur and beyond, they’ve certainly laid their claim as one of the originators of the craze and have helped to put Chilli Pan Mee on the map in the city.
Chilli Pan Mee (before mixing); Inset: Potato leaf soup and ‘Umbra’ & Sour Plum juice
Curiously, it seems the concept of the Chilli Pan Mee was indeed born in KL itself. A spin-off from the more traditional, eggy, anchovy and potato leaf soup-based Pan Mee, it’s essentially the same noodles at play… minus the soup and the potato leaves that is (this is served up in a separate side bowl). Instead, in this dry-style “kwan lo” noodle, you will find generous toppings of deep-fried anchovies, crispy shallots, minced pork and a poached egg. And on every table, you will find a tub of their their mightily spicy dried chilli paste for you to add and mix into the noodles to your heart’s content.
Chilli Pan Mee (after mixing)
The verdict? This really is a chilli-lover’s dream come true. When the chilli paste, runny egg yolk and other crispy condiments are mixed together, it forms an addictively fiery and savoury sauce which bathes the springy noodles. Dee-licious. Just be sure to have a glassful of their guava-like ‘Umbra’ juice with sour plum to quell the fire.
I’m not sure the Chilli Pan Mee can jostle with regional heavy-weights such as Penang’s Char Koay Teow or Ipoh’s Ngar Choy Kai just yet. But at least, the capital city now has a trademark dish it can stand behind and call it’s own.
p.s. Be careful not to overdo the chilli. What goes in, also tends to come out (the other end that is…). Judging by the amount of chilli paste some of the neighbouring tables were mixing into their noodles, I imagine its worth the pain of the next day.
G.
3-1, Jalan PJU 5/4, Kota Damansara, 47810, P.J., Selangor | www.chillipanmee.com | Sunday Mar 13th
That sounds yummy. Pan mee is one of my fav!!
Kay: I’ve had the traditional Pan Mee a few times before, but I can’t say it’s ever been a favourite of mine. This chilli-fied kwan-lo version though is a bit more up my street! Will be hard to find this anywhere in London tho i imagine. Hopefully if the craze continues to grow, we may start to see a few UK restaurants pick up the gauntlet.
huh, this sounds interesting! wondering if it can top Kin Kin’s version (which i think you may be interested in, if you don’t already know about it.)
while i’m here just like to say i love the blog — found about it through Ms. Leng. apparently you’re one of her former students?
Flory: Thanks for stopping by and for the kind words. Funny you mention Kin Kin, as my elder sister (i.e. not the one that took me out to Super Kitchen) upon reading this post is singing praises for Kin Kin saying it is a cut above Super Kitchen’s version.
I haven’t heard from Ms Leng since my high school English Lit class days at Garden Int’l! How do you know her? – r u fr GIS as well? If you know her contact details, pls drop me an e-mail at guanleong@gmail.com. Would love to get in touch with her to catch up.
Haha, I love it! (especially your last paragraph – very true!)
Oooh. This has me craving some konlo mee (well, also pan mee but with much less cooking!)
Su-Lin – i actually went relatively easy on the chilli that night so didn’t suffer too much myself! One tablespoon full already did the job i thought. Think living abroad in London has gentrified my tastebuds somewhat and reduced my tolerance for spicy food…
Apart from the noodles which we may need to substitute (do you know any chinese supermarkets we can find pan mee noodles?), don’t imagine its all that difficult to home-make.
I’ve seen this in Singapore, interesting to see it in KL too! Wonder if they’ve started selling it in Penang. I love dried chilli paste, I have a neverending supply of prawn chilli paste in my fridge…
p.s. Totally agree with you on your last paragraph – what goes in, must come out. 😛
SuYin: My cousin and aunt were telling me the same Chilli Pan Mee in S’pore. I hear its marketed as something called “Bak Chor Mee” or something. Have u had it before? – any good?
yes,i did try and it tasty good but recently i discover another new blood of pan mee at the strand kota damansara,named as soon hsiang QQ noodles house and the taste and dried chili better then Kinkin and Super Chili panmee.Very aroma.
Thanks for the tip Alan. Will give QQ noodle house a try the next time I’m back in KL.