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2013-09-26
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a friend of mine came from Singapore and asking me about this restaurant in Klang that serves Pan Mee. She told me that this restaurant is very famous among the Singaporean too.I told her that this place is indeed very famous for the noodle dough. Pan Mee also known as Mee Hoon Kuih in most Hokkien people. There are many type and variance of Mee Hoon Kuih in Malaysia nowadays. Some prefer it with more chewie bite, some love it to be soft and smooth, some would like them to be slice out like nood
a friend of mine came from Singapore and asking me about this restaurant in Klang that serves Pan Mee. She told me that this restaurant is very famous among the Singaporean too.I told her that this place is indeed very famous for the noodle dough. Pan Mee also known as Mee Hoon Kuih in most Hokkien people. There are many type and variance of Mee Hoon Kuih in Malaysia nowadays. Some prefer it with more chewie bite, some love it to be soft and smooth, some would like them to be slice out like noodle strings, some will want them to be tear out in small pieces about like the size of wan tan skin.
This restaurant is famous for its ultra thin tear slices of mee hoon kuih with their taste broth soup. The noodle is so smooth like the silk, and the texture is so soft. The noodles blends so well with the broth soup and fried anchovies.
Personally, I will break the egg york and mixed it with the soup and make the soup taste even greater and creamier.
As usual for every visit, I will dry the bowl completely. The place is always full of crowds, and you must allow people to join and share table with you. In average, you will have to wait up to 30min for your turn.
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