Kin Kin Chilli Pan Mee 建记辣椒板面 @ MacPherson

Deciding on places to go for lunch has never been an easy task for us minions, but with the good recommendation of Senior Minion last Friday, we set off for Kin Kin Chilli Pan Mee at MacPherson. 

Recently opened in Mar 2014, this famous dish from KL attracted queues of 2 hours when it first opened. When we arrived at about 1.30pm, there were seats to fit 7 of us, though we had to split up. Knowing that it has been described as a "legendary" dish, we were ecstatic to try it. 

Humble menu plastered against the wall 

Being a seafood lover, I contemplated ordered the Sea Asparagus Pan Mee or Clam Pan Mee. However, I succumbed to Dish 01: their signature dry chilli pan mee. With Ms B's brilliant idea of sharing Dish 06: Fishballs, Bean Sheet & Meatball soup, our lunch was settled.

Dry Chilli Pan Mee ($5) 

When the bowls arrived, the impeccably done half-boiled egg was the first thing that caught our attention. Topped with a generous serving of crispy ikan bilis, fried shallots, and braised minced meat with three meat balls at the side, the only missing ingredient is chilli. I like that we can control the amount of chilli we put into the noodles! Their signature dry roasted chilli flakes is probably what makes all the difference in this simple-looking dish (and the half-boiled egg too!)



When tossed altogether, the egg oozed and gave way to a watery heap that blended so well with the rest of the ingredients. (Actually, I pretty much like anything with poached/half-boiled egg..) The minced meat and shallots also added a lot of flavour to the dish. The noodles are cooked al dente, just the way I like it. The comrades at my lunch table mmm-ed in enjoyment as they tugged into this simple bowl of pleasure.

Fishballs, Bean Sheet & Meatball soup ($4)

The handmade fishballs had a springy and soft texture to it, and it tasted less processed than the fishballs we usually have in fishball noodles. However, there was just a slightest hint of fishiness in the fishballs...  Nothing to rave about the meatballs, but the fried beancurd skin was still tasty and crispy even when dunked in soup. 

If you're vegetarian (which one of the minions is), you can actually customize the noodles to be so. Ms W did away with the meat stuff, and replaced with another egg and more veggies. And she was also/still mightily pleased with the concoction and flavours. Thumbs up! 

Kin Kin Chilli Pan Mee

534 MacPherson Road, Singapore 368220, 

 +65 6743 1372

11:00am – 8:00pm

How much spent per pax: About $6 per pax (excluding drinks) 

Would I come back again? If it were more accessible, yes! 

Hong Kong: Kong Chai Kee Fish Ball 江仔記魚旦大王 @ Central

After mass on Sunday, we had planned to visit Lan Fong Yuen, the legendary hole-in-the-wall cha chaan teng that serves a mean "silk stocking milk tea" ((絲襪奶茶). 

To our dismay and disbelief, it was closed! Refusing to believe the closed shutters (because I heard the hole in the wall is hidden behind the deceivingly small store front), we tried to find, well, the hole to enter into the place. 

Upon a closer look, sigh, it was really closed. Every Sunday. Disappointed, we trudged on. 

In between Central and Sheung Wan is actually a "hipster" and indie place along and around Gough Street. As we were still early, the shops were not open yet and while meandering through the streets, we chanced upon this under-the-radar gem along Kau U Fong Road. As the few eateries around this area were either a) Western or b) not open yet, we settled for this because hey, there are photos of celebrities on the store front, so we surmised it can't be that bad. 

As we hovered at the entrance looking at the celebrity photos and trying to decipher if the eatery was open (as the door was closed), the chef opened the door and welcomed us in, which was definitely a first in the food nazi world of Hong Kong. 

Everything happens for a reason, because I had one of my favourite meals here at Kong Chai Kee! 

We ordered Water Spinach "kang kong" (通心菜; HKD16) which came with a special fermented beancurd sauce. It was a unique flavour as the veggies we've been having so far on the trip were just drenched with Lee Kum Kee oyster sauce.

From the photo above, you may tell that the dumplings are quite large. Filled with black fungus, fresh and succulent prawns (two of them!!), and pork, this is definitely way better than the usual ones we have in Singapore.

What I enjoyed the most was the Quartier - Four Fish Ball Types (四寶河; HKD30). Kong Chai Kee is actually famous for their fishballs and is one of the few restaurants in HK that have their own, gasp!, family-run factory to produce fishballs and wantons. The soup broth was tasty and comforting, all the more flavourful with the condiments and garnishes like spring onions and onion oil. Of special mention is the fish dumpling, which I absolutely adored. Unlike the local fish dumpling you find in bak chor mee or fishball noodles which is small and puny, this is the real deal. The dumpling skin was just the right thickness, and the pulverished fish meat was savoury and packed with flavour. I wanted so much to order a bowl of fish dumplings after this but alas, the flesh is weak. 

Definitely coming back here for my next visit to Hong Kong. 

G/F, 2 Kau U Fong, Central 
中環九如坊2號地下

Opening Hours: 10am - 9pm 

http://kongchaikee.com/