Best Pan Mee in PJ

The pan mee in Cili 8 screams flavour, regardless of whether its the signature pan mee soup or the sambal shrimp pan mee. The handmade noodles in the signature pan mee soup are just of the right texture, with the appropriate chewiness and bite to them. The noodles also absorb the soup, which is full of flavour. The soup base consists of mince meat, fired keropok, fried anchovies and vegetables. As for the sambal shrimp pan mee, it has just the right amount of spice to be able to get a kick out of the dish without becoming too uncomfortable to eat. Then the creaminess of the egg and the saltiness of the fried anchovies further elevates the dish. These ingredients also set up a great textural experience as you take a mouthful of the crispy anchovies and chilli base, with the soft noodles and creamy egg.

Homemade goodness, Madam Lee Pan Mee focuses on hearty, warm and fragrant bowls of pan mee. The pan mee comes in 2 different forms of noodles - one being machine pressed while the other is hand-pulled. Most would agree that the hand-pulled variant is a lot more authentic but hey, it is all up to which you prefer most. The broth is slightly murky but incredibly flavourful while the additional mushrooms, potato leaves, anchovies and minced pork gives it an added texture and a slight boost of flavour. They also offer 2 different variants which is the soup and dry. 

Fancy a meal made entirely by hand? Well, Lu Cai Ying can be found in a kopitiam, which is located in SS2. Each piece of noodle is hand-pulled from a dough made fresh each day. You can sometimes find the auntie's assistant, kneading fresh dough from scratch, which is actually quite fun to watch. Each bowls comes with a generous amount of noodles, though other ingredients seemed fairly faint. There has been complains on the lack of minced pork and mushroom, but the flavour of the broth as well as the provided chilli does make up for it. All and all, it is a simple and hearty bowl of pan mee. 

Ahh...Face to Face, the epitome of noodle franchise. They are found in quite a number of places, usually those with a working or student crowd. After all, most would consider what they offer to be somewhat affordable and value-for-money, which is great. Moving on, they started out as a hub for pan mee, where they offer 2 different types of noodles and 2 version - soup and dry. You can then add on as much chilli as you'd like from the tray available either by the counter or on each table. Now, they have pretty much expanded to over 30 different types of noodles in their menu.