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2013-07-22
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you spotted the ‘Sarawak’ word and wondering what so Sarawak about this pan mee? so did i..turned out that the founder of Face 2 Face Noodle House was said to be the great grandchild of the founder of kolok mee. the great grandfather home made the noodles ala traditional manner, where the chef rides the bamboo log to knead the eggs, flour and other ingredient together. i think it’s all mechanized now.in 2006, the founder decided to start a restaurant specializing in the local fare by combining t
turned out that the founder of Face 2 Face Noodle House was said to be the great grandchild of the founder of kolok mee. the great grandfather home made the noodles ala traditional manner, where the chef rides the bamboo log to knead the eggs, flour and other ingredient together. i think it’s all mechanized now.
in 2006, the founder decided to start a restaurant specializing in the local fare by combining this unique concept of making noodles, the traditional Sarawakian way, with Pan Mee.
he believes face to face contact is the most personally sincere and direct manner of communication, hence the name Face to Face Noodles House. you get to choose how you like your pan mee to be, i am thin noodle girl, you? but i’ll prefer pinch if i am having it at home. different spicy condiments to complement your noodle. Hot Honey Lemon | RM 3.60 House Specialty Pan Mee (soup) Sarawak Laksa!!!
the broth was thick and tasty. it’s pretty authentic if my memory serves me well. but the sambal it served with wasn’t belacan sambal, unlike what i had in Sarawak. House Specialty Pan Mee (dry) | RM 7.30
chili flakes is totally optional. but i likey their chili flakes, fragrant and fiery.
my friends seemed to enjoy their pan mees, both dry and soup version.
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