Pan Mee (Hakka Flat Noodle) is a popular Hakka noodle dish in central and southern Malaysia, especially in KL, Ipoh and JB.

It is made with hand-torn dough, the classic soup version is well-liked by the masses – is served in a rich anchovy broth, topped with minced chicken, crispy anchovies, mushrooms, vegetables (mani cai from Malaysia) and poached egg. While the Dry Chilli Pan mee, is topped with our secret recipe fiery chilli is more popular among the young.

Chilli Pan Mee’s popularity has been growing in Singapore as a comfort food for many and the fiery chilli has attracted many to try it.