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2013-09-30
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Several years ago when I was still in internship, I was blessed to have colleagues who seek high and low in order to have good food as lunch. Once, we came to this Chilly Pan Mee at Taipan and since then I have never forget the taste of it. With no blog at that time, I have no medium to share but it is different now.Thanks to Agnes who brought me to this Chilly Pan Mee again for lunch few days ago.We were amazed at the ability of this chinese-originated Pan Mee in capturing the stomach of others
Several years ago when I was still in internship, I was blessed to have colleagues who seek high and low in order to have good food as lunch. Once, we came to this Chilly Pan Mee at Taipan and since then I have never forget the taste of it. With no blog at that time, I have no medium to share but it is different now.Thanks to Agnes who brought me to this Chilly Pan Mee again for lunch few days ago.
We were amazed at the ability of this chinese-originated Pan Mee in capturing the stomach of others such as Indian and Japanese(no kidding, they just sat next to me), other than Chinese itself.
Homemade Fried Dumpling (Sui Kow 水饺) RM6 (Small, 4 pieces)Crispy deep fried dumpling of wanton skin that came with minced meat, carrot and yam bean.
Not too oily as something to munch on while waiting for the famous chili pan mee.
Chili Pan Mee RM6A generous portion of Pan Mee nicely presented with toppings of fried shallots, minced meat, deep fried anchovies, poached egg and some spring onion.
Customize the spiciness of Pan Mee according to one's preference and tolerance level.
Beat the running egg yolk, mix everything together and voila....Egg yolk added the extra creamy texture to Pan Mee as if it just slipped down my throat. Add that with chili flakes that would escalate the spiciness in my taste bud. Not to mention crispy deep fried anchovies along with flavorful minced meat that were on their way deep down to my stomach.
It was indeed an eating pleasure with everything harmonizing inside the mouth.
張貼
