Dry Chilli Pan Mee: How a Man in KL Reinvented a Classic Dish
Pan Mee, a traditional Malaysian noodle dish typically served in soup or slicked in soy sauce, took a fiery twist in 1985. That’s when one man, Tan Kok Hong, bossman of the legendary Restoran Kin Kin in KL, decided to push the limits of Malaysian taste buds with his creation – Dry Chilli Pan Mee. Get ready to hear the story behind this iconic dish and discover the mouthwatering allure that has Malaysians hooked.
Tan Kok Hong, a seasoned food maverick at the age of 70, revolutionised the Pan Mee game with his innovative twist. Dry Chilli Pan Mee became an instant hit, capturing the hearts (and tongues) of Malaysians from all walks of life.
Picture this: thin and round white noodles, like spaghetti, tossed into a humble plastic bowl. A medley of poached egg, anchovies, minced pork, and spring onions is generously scattered on top. But here’s where the magic happens – a hearty scoop of chili paste is mixed in, coating every strand of noodle with its fiery goodness. Brace yourself for a flavour explosion that wakes up your senses and leaves you craving more. And for those seeking a bit of relief from the heat, a small bowl of sayur manis soup is served alongside to soothe the burn.
The fame of Dry Chilli Pan Mee spread like wildfire, igniting the taste buds of foodies across the Klang Valley. Soon enough, imitators popped up all over Malaysia, each vying to recreate the iconic dish and share its tantalising glory with eager patrons.