Geezzz..copycat

Anyway Bao bao also recommended. Can try Puchong perdana Ind park under the tree pan mee stall...very good but quality drop abit (in malsingmaps/malfreemaps search fo "nice pan mee".

Also try the overated dried chilli pan mee at Jln TAR near chow kit..Highly banned by vkeong.



This post has been edited by stimix: Jun 15 2009, 07:52 AM

After been prompted by forumer on the best Puchong pan mee, me rushed there this Afternoon & tried & yeah it's good & better than previous best - Ansin of Puchong Jaya liao..summore wth 5 coloured panmee: Natural, carrot, spinach, dragon fruit & ..forgotten liao. the name of the restaurant Tasty Kitchen just 3 doors away from Axian Dimsum N 03 01.331 E101 36.991

They are famous in Kuantan i.e their HQ & vsisted by HK soap Opera stars- Nancy Sit kah Yin.. The cousin of Puteri branch also opened another branch in Tg Malai (tmn Loke Yew)

Tell that to Nancy Sit

Chinese M'sian invented Ramen. instead of pulling (Ramen) they use machine to make it flat..in Southern malaysia it's called Bihun Kueh.. now wth lotsa version..Tom yum dry,, bitter gourd & colourful noodle..

Pork yes, but probably there halal version n Food court mah..I think u can find halal version in some of the hypermart or KL Malls fooud courts...well not sure which one..last time Mid Vally food garden (Now the IT ctr) ada halal version..dunno go where liao after the IT Mall took over..

Tht Puteri wan is the one I mentioned a page b4 this lah - Tasty Kitchen..

But hor u better dun sing too much on Puchong bcos forumers here dun like Puchong wan...

Mien fen kao or beehoon kuih is pan mee what? Only Southern M'sian will called pan mein as Beehoon kuih.

Anyway, there is existing thread about pan mein here. Both halal & non-halal..Will be merging this soon unless TS, can confirm mien fen kao is 100% diff from Pan Mien..

BTW, no such name in China, Korea or Japan also..They called it Ramen there ..haha

Haha..TS you must be joking...Pan Mien also got Mit or tear version what..If you ask them to Mit i.e pull & tear, they will do it for you also...

It's just the name-lah..In M'cca, Johor & Singapore, they called it Beehoon kuih. In KL, Pan Mein.

Elsewhere..Ramen can dy..

Yes agreed abit xtreme to say that ramen is related to pan mee diff style of cooking although the way making the noodle is the almost the same concept..i'e pull & gulung-gulung..But Bee hoon kuih & pan mee in malaysia shared common ingredient-lah as Unker Etigge mentioned earlier. Probably pan mein evolved from Chine la mien but bcos no expertise puling long-long, ended up only tear-tear ..so do diff ingredient

Even bee Hoon kuih in the South nowadays also using machine liao....It's just a matter of machined to thick type, fine type, or even tear type. still the same ikan bilis soup & vege..nowadays got fusion liao...dry chilli & even colourful style haha

Just like Pesembur in Penang called Rojak mamaka here, Laksa in Southern M'sia but Penang = Curry mee & etc.

BTW, for those KL & Northern ppl never heard of Mien fen kao or meehoon kuih before..judge for yourselve on whta dfii wth KL Pan Mee -Mit type


http://www.opensourcefood.com/people/yaoku...up-mien-fen-kao

This post has been edited by stimix: May 11 2011, 04:48 PM

The Tmn Berkeley mee hun kui also abit over-rated liao..waiting time so long atleast 30-45min wan

haha just read this kin-kin by vkeong...Worst attitude ever

http://www.vkeong.com/2009/food-drink/kin-...-attitude-ever/

The soup so-so but the portion super bug for RM5.90. OK-lah for that portion can feed 1.5 pax..haha. The flour noodle also soft and as soft as the one in SS19 Subang Jaya. Anyway, SS19 Subang Jaya good bcos of the soft flour similar to MV. The souop also so-so nia