Crunchy, intensely savoury and fiery, the chilli is the star of this Kuala Lumpur famous dry Chilli Pan Mee that once drew long queues when it opened an outlet in Singapore back in 2014. Without the chilli and the crispy ikan billis, this bowl of dry chili pan mee (signature No.1 bowl-$5) would be rather bland since there was no sauce in the first place.
I was surprised when I saw white medium-thick noodles as it did not look any like the usual 板面 in hawkers. Not springy or palatable on its own but you need to have the noodles to pair with the Chili. The gooey egg yolk was not just for egg-porn, but contributed to the tasty equation by binding the chilli to the noodles that became more shiok with each successive bite.
The Fishball and tofu skin fritter soup ($4) was slightly too salty to my liking. Thankfully, the gigantic homemade fishballs were fresh and springy, in fact, not overloaded with too much sodium. A good thing as it implied that I had more stuff to eat with the chilli. Nonetheless, I remembered buying similar chilli paste from supermarkets before (also from some duck rice stall). Hence strictly speaking, it wan't very unique.
But as long as the chilli makes everything tasty, who really cares?
Kin Kin Chilli Pan Mee
534 MacPherson Road, Singapore 368220
Tel: +65 6743 1372
Daily: 11am – 8pm
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