In Singapore, almost every food court or hawker centre has a ban mian store, the soupy handmade, pressed noodles that come in various states - thin, thick, kuih. There's also ban mian in tom-yum soup or other soup bases. All of course, served with an egg that you stir after you are served if you, like SG Foodie prefers her eggs beaten to death; and topped with fried ikan bilis with that salted crispy taste that is well-loved.
In KL, pan mee is also quite a popular dish. Pan mee soup is almost the same as Ban Mian Tang in Singapore. But at Chilly Pan Mee, they have a dried version that is served with minced meat, a poached egg and fried ikan bilis that you add a spoon or two of the fried chilli paste that is given on the table before you mix it all up together. This actually makes a wonderful combination with the mince meat giving the pan mee some sweetness, the egg yolk giving it some moisture and the fried ikan bilis giving it some bite, all with some springy pan mee. Served together with this is a bowl of soup filled with sayur manis (sweet veg) that seems to be unique to pan mee/ban mian everywhere.
Chilly Pan Mee does not only serve pan mee but also fish head noodles and other dishes. SG Foodie also recommends trying the Umbra (kedongdong) juice with sour plum, it's not as sour as lime juice but carry that sweet, tarty taste that goes well with sng mwei.
Chilly Pan Mee is so popular that there are 7-8 branches all over KL/PJ. Go try some on your next visit here!
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