Malaysia Food Series - Kin Kin Chili Pan Mee

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Its recently opened branch in Singapore attracted a long queue. With 3 outlets in Kuala Lumpur, Malaysia, Restoran Kin Kin is known for its dry version of the Ban Mian (normally served soupy) coupled with its in-house chilli. I had to give it a try when I was in KL recently sans the long queue in Singapore. Happily, my relatives in Malaysia took me there for a late lunch after our tomb-sweeping.

We visited the Pandan Indah branch, which occupied 2 large shop fronts on its own. You can guess how good business must be during meal hours.

The adjacent 2nd shop front to fit the additional crowd during meal times. 
The main kitchen is visible from the entrance to the eatery. We noticed that those manning the kitchen didn't seem to be local Malaysians, probably foreign help hired to run this branch.

Chilli Pan Mee with the poached egg accompanied with a side of potato leaves soup (RM 7.80)
Though it is called Ban Mian (flat noodles), the noodles here take the form of the U-mian. The must-haves in a good bowl of Chili Pan Mee would be supple noodles topped with a perfectly poached egg which will ooze out egg yolk when you mix the noodles up, along with chili that delivers a kick with its spiciness. You can decide how spicy you want your noodles to be so do not start off with too much chili as the in-house chili is pretty hot in small amounts. The mixed-up noodles coated in egg yolk and chili flakes was good, and the sides (anchovies, minced meat) were pretty standard, though not fantastic. The lard oil used also made the noodles fragrant on its own. Best eaten in slurps.


While the noodles we ordered were dished out fairly quickly, the cleanliness of the eatery can be improved as the kitchen seemed to be cluttered and somewhat messy. Consistency of the noodles could also be upped a notch as not every single bowl had a perfectly poached egg. Some of the bowls had eggs that were well-cooked and so, didn't achieve the oozing effect that is instrumental to a bowl of dry pan mee. 

Soup with fishballs, meatballs and beancurd skin. 
We ordered a soup with fishballs, meatballs and beancurd skin to add on as we were a big group. The meatballs and fishballs were surprisingly flavorful and made for a nice extra topping for the noodles.   

At RM7.80 (SGD 3.10), Kin Kin's version here is good though slightly on the expensive side for Malaysians. Of course for Singaporeans, this will be cheaper than its Singapore branch. It is still not the fantastic one I was hoping for though, perhaps because this isn't the main outlet. 

 Apart from Kin Kin, there are also other famous places selling their own version of Chili Ban Mee, notably Madam Chiam Curry Noodle house, which was featured on Taste With Jason (阿贤人情味). Definitely, Chili Pan Mee is a dish you must try at least once. I will be looking to try other versions, including its branch here in Singapore.


建记辣椒板面
Restoran Kin Kin (Pandan Indah Branch)
6-G, Jalan Perubatan 4, 
Pandan Indah, Ampang, 55100
Kuala Lumpur, Malaysia

 Main Outlet:
Ground Floor, No. 40, Jalan Dewan Sultan Sulaiman 1, 
Off Jalan Tunku Abdul Rahman, Chow Kit, 51200
Kuala Lumpur, Malaysia

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