All Things Pan Mee

collagePanMee
Swiped from williamnyk.

In my hometown of Kuantan, Pan Mee is actually known as Mien Fan Kou. That literally translates to "flour confection". Since I was a kid, I only enjoyed the "soupy teared" version. Only after I moved to KL that I started venturing into the "dry noodle" type. Over here, people seem to be obsessed with the "spicy dry noodle" version, which is best represented by the supposed pioneer, Kin Kee. For the usual "dry noodle" version I find the one at TTDI (same row with Peek-a-Boo, opposite Plaza VADS) to be quite good. One can also opt for it to be served with Assam Laksa soup which is kinda weird. But SK finds it so-so only. Her colleague recommends one in Wangsa Maju. Will just have to wait for her review. In Central Hypermart, OKR, one can also find a famous Pan Mee there. Also famous for its "dry noodle" version but the difference lies in its ingredients-- fried beancurd sheets, fried special meat slices and a thick gravy that is reminiscent of Penang style Chu Cheong Fun sans shrimp paste. Quite novel. But for the good old "soupy teared" version, try the one at Kedai Makanan Tian Kee at Taman Naga Emas, Salak Selatan New Village. The uniqueness lies in its dough. The dough is kneaded into balls the size of small glutinous rice balls and left to soak in water. Before cooking, it is flatted with fingers, which gives it its distinctive shape. It is dubbed crystal pan mee because there is no flour taste at all. Phew.

Spoilt for choice hor?