Pan mee is a dish I enjoy tucking into especially when the weather is chilly. I remember being homesick and desperate during my student days in the UK – I googled a pan mee recipe and tried making some for dinner. Needless to say, the outcome wasn’t pleasant. The pan mee in Semenyih is said to be one of the best around, so I was told by my brother.
He was studying at a nearby university and would rave about the noodles, claiming it was “the best he’s eaten”. Coming from someone who thinks the chicken rice in Lucky Garden is “very good”, I naturally doubted his pan mee recommendation. :P
It wasn’t until my team and I went on a Broga Hill hike that I decided to give Semenyih Pan Mee a shot. Locating it on Waze was easy, though finding the shop is tricky especially if you don’t read Chinese. The shop is located above an aluminium and glass shop; look out for the banner on the front entrance (photo attached with address below).
As the pan mee is made fresh and cooked by bowls, expect to wait a while for your portion to arrive. The place is manned by a really friendly uncle and three aunties. A small bowl of pan mee costs RM5 and a large one, RM5.50. You can opt for it to be done dry (kon lo) style or cooked in soup. I highly recommend the latter.
The soup is made using anchovies as the base so it’s light yet flavourful. I liked how there was a good amount of ‘sayur manis’, minced pork, shallots and fried anchovies – this gave the pan mee both a meaty and crunchy texture. I like my noodles pinched, but the thick and thin noodle options are also available.
The dry pan mee comes with the same minced pork and fried anchovies topping; but the noodles are tossed in dark sauce and shallot oil. Quite decent, but I like the soup version better. You get a bowl of soup with plenty of sayur manis on the side.
Yong Tau Fu (RM1.20 per piece) is also available here – you can have them cooked in soup or deep fried. The sui kow was not too bad, though I wished they added more black fungus and water chestnut into the meat filling. The fish paste used for the yong tau fu was springy and tasty enough; this leaned towards home style cooking, which I like.
Prices are reasonable here and the folks manning this shop doesn’t rush when it comes to food preparation. Each bowl of noodle is properly cooked to ensure optimum flavour and springy noodle texture. Definitely one of the best pan mee I’ve eaten, and the best part is, I wasn’t thirsty after the meal.
Verdict: I love the noodle texture, while the soup is light yet tasty. Love the homely vibe the place exudes too!
Semenyih Pan Mee
(above Kedai Kaca dan Aluminium Chin Fat)
46, Jalan Kasturi,
Taman Paling Jaya,
Business hours: 9am till 3pm