Chilli Pan Mee (Batu Road) – Tasty Noodles in the Heart of CBD!

Recently, we chanced upon some social media buzz and raving reviews over a new chilli pan mee stall that opened in the heart of the CBD. Curiosity piqued, we made the trip down to Restoran Super Kitchen Chilli Pan Mee (Batu Road) to see for ourselves.

Hailing from Kuala Lumpur, Restoran Super Kitchen Chilli Pan Mee (Batu Road) opened three months ago at Far East Square. It is a Malaysian franchise that has been around for ten years and has 9 stores in KL. The Far East Square outlet is its first in Singapore. The friendly shop attendant explained that many Singaporeans patronise the outlets in Malaysia and seemed to like their rendition of chilli pan mee, which prompted the franchise to expand into Singapore.

The Chilli Pan Mee Dry ($7.80) is their signature dish. The dry chilli comes separately and you can add as much as you want! I was informed that the store does not use dried shrimp in their sambal chilli, making it safe for those with seafood allergies to consume as well. Other ingredients that go into your bowl of noodles include spring onions, fried shallots, poached egg, ikan billis, pork lard, minced meat.

The sauce was conspicuously missing and I was worried that the noodles would end up too dry. To my surprise, the chilli oil and runny egg yolk provided the right amount of ‘wetness’ and stuck well to the thick noodles. The star of the dish was the dry chilli — potent, extremely spicy and super shiok to mix into the mee. The saltiness to spiciness ratio of the chilli was perfect, even though I wished that the sambal fragrance could have been stronger. If you get tired of chewing the soft springy noodles, pair them with the crunchy ikan billis to change up the texture a little.

The Pork Chop Pan Mee Dry ($7.80) is the only selection that comes with gravy and is topped with fried beancurd skin and strips of pork chop. Note that the noodles here is different from the Chilli Pan Mee as it is much thinner and more QQ, very similar to kolo mee. According to the shop attendant, children jokingly call the noodles ‘maggi mee’.

The black sauce made the noodles much wetter and sweeter than the Chilli Pan Mee. I still prefer the former as it was more savoury. Although the pork chop was too dry for my liking, the fried beancurd skin, on the other hand, was so crispy that the entire piece just shattered in my mouth!

The noodles were accompanied by a bowl of wolfberry leaves soup. It was a good call by the store to use wolfberry leaves in the soup as the vegetable lends a natural refreshing sweetness that soothes the burning sensation left behind by the sambal chilli!

During lunchtime, the store is greeted by a massive office crowd. Bearing in mind the high prices of food in the CBD, Restoran Super Kitchen Chilli Pan Mee (Batu Road) keeps their yummy noodles affordable. Hence, the store sees many returning customers.  

MissTamChiak.com made an anonymous visit and paid its own meal at the stall featured here.

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