Kin Kin Chilli Pan Mee – No More Queue, Not Bad A Bowl
There is NO MORE QUEUE at Kin Kin. Just less than a month ago, the popular Kin Kin Chilli Pan Mee from Kuala Lumpur opens at MacPherson, attracting queues which warrant 2 hours or more of waiting time. (Read: Dear Singapore, Why Are We Queuing For Donuts, Fried Chicken & BBQ Buns?)
I walked into the shop, all air-conditioned, with 2-3 tables full and at times 6-7 cooks behind the counter chit-chatting in their yellow polo tees.
Our love for queuing and being the first to try everything, including a modest ban mian, is just so weird. Yes, it was not as if the shop would close anytime soon then.
Btw, those who went to queue, how do you feel now? Just wondering.
Many of the selections were not available, with main choices given the Signature Dry Chilli Pan Mee ($5.00) and Fishball, Beansheet and Meatball Soup ($4.00).
The famed ban mian was mixed with minced meat, crispy ikan bilis, fried scallion, meatballs, tossed with their signature special formulated slow-roasted dry chilli flakes, and topped with a poached egg.
The verdict? The slow-roasted dry chilli flakes were indeed its crowning glory, sweet-salty and not spicy at all (at least to me). You could possibly eat it on its own.
Not that the noodles was any bad, the mix with the ingredients especially the runny egg yolk worked well for me. But the noodles on its own were kind of ordinary in terms of its texture and taste.
I thought that the fishball soup was pretty delicious (my eating partner thought otherwise). The handmade balls had a springy yet unexpectedly soft texture, quite unlike the usual, mixed with a sweetish-tasting soup.
Do not come with overly high anticipations and you may find yourself leaving quite satisfied. Would I queue for this? Not really. The maximum I would go is 15 minutes. Maybe this is a case where the hype may have given customers unfulfilled expectations.
Kin Kin Chilli Pan Mee
534 MacPherson Road, Singapore 368220, Tel: +65 6743 1372
Opening Hours: 11:00am – 8:00pm
February 22, 2017
February 21, 2017