After reading almost every Malaysian blogger's write up on this Pan Meen stall, I was curious to taste test it out for myself. I finally had an opportunity to try the noodles recently and it was an interesting experience.
Pan Meen or board noodles as per the literal translation from Cantonese originated during wartimes in Malaysia when food such as rice and meat was scarce. In those olden days, it was just made from hand tearing flat pieces of dough and served with a stock made from anchovies (ikan bilis to all Malaysians) and a vegetable known as pucuk manis or sui chai choy. Nowadays, it's gone all deluxe with the dough being rolled and made into noodles while minced meat, black fungus strips and fried anchovies are essential toppings.
Kin Kin's take on these noodles have gone another level higher with the addition of a poached egg and their famous dry chillies. Usually pan meen in other hawker stalls is served with a sambal made from green chillies but Kin Kin's version will make any chilli lover happy. They actually serve three types of chillies at this place: the dry chillies, a red chilli sauce and if you wish for additional ooomph in your life there is the tiny but fiery chilli padi (bird eye's chilli in English).
If you wish to follow the popular path which is by adding lots of the dry chillies, be careful as it really can hit your tummy straight away. I have heard stories of people suffering after they indulge in a bowl of these noodles especially if they overdose on the chillies. It's also essential you add freshly squeezed calamansi juice (limau kasturi in Malay) to the noodles as it balances the spiciness of the chillies. However if you want to tone down the fiery heat, opt for the soup version of the noodles.
As the dried chillies is the most popular item, they are readily available in tubs to all on the tables so you can scoop as much as you like. They're made on a daily basis by the stall owners hence if they run low on supplies, you may find it rationed like what happened to Wyejon of Wantan Productions recently.
Some reviewers have claimed this place is over rated, the noodles is expensive for the price you pay, food is not as great as last time and etc. I admit we added very little dried chillies to our noodles as we wanted to taste the noodles instead of just the fiery heat and it's quite nice on it's own. Their hand made noodles are nicer than the average pan meen stall and the soup is nice and sweet. The addition of the poached egg was a nice touch as pan meen tends to get hard and stick together after some time hence the runny egg yolk moistens the whole ensemble. If it's too dry, just add a few spoonfuls from the accompanying soup.
40, Jalan Dewan Sultan Sulaiman Satu
Off Jalan Tuanku Abdul Rahman
Off Jalan Tuanku Abdul Rahman
(Open from morning till late afternoon. Non-halal. To get there, if you are coming from Chow Kit and travelling down Jalan Tuanku Abdul Rahman, take the second left turning after the Shell Station. Make an immediate right to the road and drive straight down, you will see the shop on your left hand side.)
* Note these links have further links to other blogs which have reviewed these noodles