Pan mee

(Hakka pan mee, Mee hoon kuih, 面粉糕, Qi mee, Chilli pan mee, 板麺)

Although it is hard to trace its exact origin, this hearty noodle dish is believed to be a classic fusion of Chinese and Malaysian culinary traditions. The dish usually consists of hand-pulled noodles that are served in broth, usually accompanied by leafy green vegetables, minced pork, and mushrooms.

Pan mee is predominantly found at hawker-style restaurants and stalls and is typically served with sambal sauce on the side. It goes under various names, and apart from the traditional version, it can employ different types of broth or other additional ingredients.

Occasionally, it also comes in a dry version, which is usually complemented by soy sauce and a poached egg.

Malaysia

WHERE TO EAT The best Pan mee in the world (according to food experts)

Kai Y. Teoh and 13 other food critics.

"The pan mee was very delicious, the egg gives it an overall smooth and pleasant texture, too. You will find yourself trying to lick the bowl."

Daniel Ang and 7 other food critics.

"I liked how the chilli was spicy and salty, but not overpowering so that it would overwhelm the rest of the ingredients. You could still enjoy the crunch of the ikan billis and minced meat. The noodles had a good chewy bite."

Wei Zhi Chin and 5 other food critics.

"Noodles were paper thin, incredibly smooth and silky, so sometimes it was difficult to grip them with chopsticks. Since the noodles were cooked al dente, they had a pleasant chewy texture. One of the reasons that enticed us to travel the great distance to Klang."

OpenRice and 4 other food critics.

"Legendary roadside Pan Mee stall has operated for more than 40 years. If you are a big fan of Soup Pan Mee, remember to top up 50 sen for additional ingredients, including lots of mushrooms. Very fragrant, as lots of fried garlic and shallots are added to the soup."

OpenRice and 3 other food critics.

"Amazingly smooth and fluffy."

Time Out Kuala Lumpur and 3 other food critics.

"This ultimate pick-me-up at Madam Chiam is homey – springy noodles are tempered with the addition of minced pork, fried anchovies and a wobbly, half-boiled egg. Buoyed by a spritz of lime, the slightly tangy chilli flakes will deliver the heat you need."

Go Cheras and 1 other food critic.

"He has imported chili from all around the world and, through attempts and errors, finally invented this spiciest pan mee. Of course, spicy is not the only flavor; spicy brings out the aroma and the flavours of the minced meat that you can't forget."

Chris Wan and 1 other food critic.

"Uncle Chan’s Special Smooth Pan Mee checks out on all my requirements. In fact, it goes one notch higher – his pan mee is fabulously smooth and silky and still has this delightful slight chewiness in those flat strands."