If you love spicy food, and have been to, or currently live in Kuala Lumpur, you must have heard of the Chili Pan Mee. Original Pan Mee is a type of Hokkien flat noodles that is handmade and cut, then served either in soup or dry with various toppings. Nowadays, machines are widely used to keep up the demand and many variations have sprouted.
Chili Pan Mee has been apparently made famous right here in the Klang Valley. The original stall/shop is the infamous Kin Kin Chili Pan Mee, situated in a less-than-savoury part of town where hygiene is not the top priority at all. It’s also famous for stinky attitudes from the staff, especially the bosses. However, Kin Kin is still overflowing with customers everyday. Personally I have been there more than a couple of times and have enjoyed the noodles.
Right across the street is their rival, Super Kitchen which boasts an air-conditioned environment and slightly more choices on the menu. It’s probably equally as famous though, as both of them have branched out to other places in Klang Valley. Today I shall share my dining experience in Super Kitchen, Kota Damansara.
Being the type of person who would shy away from places like Jalan Alor, I find the cleaner surrounding environment at Super Kitchen more comforting. Interiorly, it doesn’t differ much from the headquarter on Jalan Dewan Sultan Sulaiman. Air-conditioned, spacious with signature wooden furniture. The staff are attentive and friendly too, which is always a bonus. We visited one lovely Sunday afternoon. It was busy but a table was available for us. Aside from Chili Pan Mee, we’ve ordered a few other things to share.
But obviously, I’m going to start with the main act.
Arrived on the table is a very attractive looking bowl full of toppings. Seasoned minced meat, perfectly poached egg, fried shallots, fried anchovies, finished with chopped spring onions atop plain springy noodles made in-house. The chili is served separately in a big container.
I really love my chili so I usually would add around 3-4 heaps of teaspoons. Afterall, I don’t indulge in this often. The secret in this chili paste is MSG, but I’m sure some of you have already figured this out. That’s why it’s so tasty!
The noodles, perfectly al dente, coated with egg yolk (gasp), and copious amount of chili, enhanced by the bouncy morsels of minced meat and the umami anchioves. It really hits the spot! On a good day I could have more than one bowl of this. But we were having other dishes so I refrained.
The Pork Chop noodles comes with strips of roast pork (nicely seasoned with hint of sweetness, almost like char siew), deep fried foo juk (bean curd skin) and fried shallots. The noodles were tossed in dark soy sauce. Of course, you could add chili in this too.
A soup dish is essential with spicy noodles to counter the heat, every order of dry noodles would have already come with a small bowl of soup but because the pork balls are highly recommended, we ordered this. Indeed the pork balls tasted rather fresh with a good bite. The deep fried bean curd skins complements the soup well too. The potato leaves (we call it manicai in Sarawak) were abundant and refreshing.
These deep fried pieces of tofu were served with thai chili sauce, sliced cucumberes and mountain of sesame seeds. I love the overall flavours however the tofu were slightly soggy because they’ve been sitting on the sauce. Would have been nicer to serve the sauce separately.
Should I compare this to Kin Kin? Well, if we were to just compare the Chili Pan Mee I guess Kin Kin does have a slight advantage with tastier chili paste (probably more MSG), but honestly I would prefer Super Kitchen’s ambiance and service. Afterall, dining is about the overall experience. Now I’m just eagerly waiting for our next visit.
Super Kitchen Chili Pan Mee:
3-1, Jalan PJU 5/4,
47810, Petaling Jaya,
Tel : 03-6141 7398