'Pan Mien' or 'Min Fan Cha Korr' or 'Mee Hun Kerr' or 'Mee Papan', they are the same thing larr. In those days all of them are handmade and they either roll it up and cut or they rolled it and tear with mushroom, anchovies, minced pork, sometimes 'muk yee' and 'shi chai choi'. Those days they use 'kow kei' but it was too expensive and changed to 'shi chai choi' and now also with spinach. The original soup was also boiled with a preserved vege called ' Tai Tow Choi' but alot has since omitted this important ingredient.

The thing they used to roll is an Italian apparatus for spaghetti and not really for 'pan mian'. They just simplify their process. Nowadays to simplify even further noodle manufacturers also start supplying pre cut pan mian, either fine or coarse and even spinach flavoured just like the italians' spaghetti. The readymade process is where the line is blurred in the argument in this tread. They are the same thing.

Now there is another new variation called ' Crystal Pan Mian ' in SS2. They have a relative who learned from them and operated a stall in Sg.Long too. I suspect they used dough similar to
the dumpling skin ( kow chee ) so they appear translucent like 'kow chi'. They are rolled into balls first and then pulled into a longish shape like a kind of slug like shape. I seldom take pan mien but there is one very famous one in 11th mile Cheras near Balakong. The shop is on the road opposite Cai Yuan dim sum. Look for Am Bank and drive into the lane. It is on the left side housed in a dilapidated wooden shack. Prepare to wait also as they are busy. Fortunately they didn't omit the 'Tai Tow Choy' in their soup. So, quite authentic!