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After the first visit and another subsequent revisit, I found myself here again at Kin Kin Chilli Pan Mee. I also heard that they have a new menu, consisting of more items. Indeed, this time round, they have sea asparagus pan mee, clam pan mee, meatball soup and seafood soup etc. Service here is rather unbearable, so just remind yourself that you are here for the food; and even though they state closing time to be 8.00pm (last order 7.45pm), it may happen that you can step in at 7.35pm and are still being chased out.I had wanted to try the Clams Pan Mee but it was sold out. So I settled for the Signature Dry Chilli Pan Mee (SGD$5.00) to satiate earlier cravings. The springy noodles were satin smooth. After tossing the poached egg, shallots, meat balls and minced meat, simply add in dollops of their homemade chilli paste, and we were all set to go. The noodle was delicious as I'd recalled (by Singapore's standard).The Beau tried the Signature Pan Mee (SGD$5.00) in soup version, so that we could compare the difference. The broth was delicious, laden with the tiniest hint of sweetness. The noodles were silky strands of bounciness, and he had the same ingredients as me save for the egg. What a pity - we both felt that if there was an egg beaten in, it would have made the noodle more palatable and complete.For full review and more detailed information, please feel free to refer:http://thearcticstar.blogspot.sg/2015/10/dinner-at-kin-kin-chilli-pan-mee-revisit.html
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So my colleague was raving about this place that we should check out in the area, so I gave in and he took me there. I don't like spicy food, so I had mine without chilli for $5, this looks like an overpriced bowl of dry ban mian. But let me reassure you that it is not. It is also not for the health concious, as the bottom of the bowl is pretty much the zhap (gravy) that is 90% oil. But I ate every bit of it, the dried onions are on your table, so you add top it onto your noodles. I really like that they are that generous with their onions. Also, the chilli is also self-serve, my colleage was still raving about their chilli, even after we got to the place. A bit too oily for my liking. The shop itself is air-conditioned so it's not too bad to be drinking a bowl of soup. Parking can be quite difficult during lunch time, as it's mostly parallel parking along the shop houses, be weary and put your coupon.
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With the hype on this place, we went down to have a bite of the famous mee. Honestly, it did not wow me much. The noodles were ok and the ingredients passable. We ordered the fish ball soup and they have nice touches of spinach in the soup which we like. The soup is also very tasty too. I do feel thirsty drinking the soup and guess it might be the generous amount of MSG inside. Overall, I will not come back specially for the noodle. If I am nearby, it's a maybe.
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With much anticipation, Kin Kin Pan Mee opened a few months back in Singapore. For those who don't know, Kin Kin Pan Mee originated from KL and is famous for it's dry pan mee. I went on a Saturday when it first opened and there was no queue - the shop was almost empty! But soon after my visit, I heard that people have to queue for hours to have a bowl of their pan mee.To be honest, I felt that the pan mee was very ordinary. It tastes good when everything is mixed together, but I definitely would not queue hours for it. I don't even think I would queue anything more than 15 minutes for it. The dry pan mee was served with crunchy ikan bilis, minced meat and fried shallots, together with a soft boiled egg and meat balls. The chili is provided on every table so feel free to add them on your own. The chili is fragrant but not spicy. As I'm a fan of spicy food, I wished the chili had more kick. The noodles were just normal. I liked the soup though. It looks very plain but is actually quite tasty. The fishball that came with it was quite different too. It tasted more like sotong ball.Will I return? I don't think I will, unless I'm in the area. I think the hype has died down already. Go and try it and make the verdict yourself!Rate: 3/5
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Kin Kin Chilli Pan Mee belongs to the confidential local foodie information. Unless you are introduced to it by a Singaporean or somehow read/heard about it circulating, it's probably not on your radar at all. I read about this Kuala Lumpur-originated gem on a food blog and gosh it looks so good, it earned a place on my (very long) bucket list immediately.You cannot take the chilli out of the Kin Kin Chilli Pan Mee. There are six options that you can order here:1. Signature Dry Chili Pan Mee (or Soup) - $52. Sea Asparagus Pan Mee (Dry/ Soup) - $83. Clam Pan Mee (Dry/ Soup) - $84. Homemade Fishball Soup - $45. Meatball Soup - $46. Fishball & Bean Sheet with Meatball Soup - $4We ordered dry and soup variants of the chilli pan mee - or rather I was the only strange one that ordered the soup because I felt like it. Most people would order the dry one because that's the signature and most original style of the pan mee, but do whatever you want, don't let stereotypes stop you from choosing the soup! Because I'm an advocate for the soup version. I liked it better because the soup is more flavourful together with the noodles than if served separately. Please don't miss out on the awesome soup that was seasoned and made fragrant with sweet shallots and fresh fried ikan bilis.Why I like this better than normal pan mee (or more affectionately known as ban mian)For one, I'm not crazy over ban mian like most of my friends who used to make a beeline for the stall every time we visit a hawker centre. The usual suspects are the fat, flat noodles. They tend to clump together and have this doughy, uncooked taste that I don't like, but everyone seemed to swear by it. Kin Kin Chilli Pan Mee's noodles are as you can see from the picture, rounder, thinner and - to borrow a term from the Italian folks - al dente. I guess I just liked the Malaysian KL version of pan mee better. Oops.No queue for us as we reached slightly before 12pm, but soon after we were seated, the crowds started pouring in! So... you are reminded to reach earlier so as to avoid the queue
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