Latest news with #handmadenoodles
Malay Mail
30-05-2025
- Lifestyle
- Malay Mail
There's nothing better than a bowl of springy handmade noodles paired with a home-style ‘ikan bilis' broth from PJ SS2's AhMa Pan Mee
PETALING JAYA, May 30 — Pan mee is fast becoming a crowd favourite. What's not to love with handmade noodles with a bouncy texture achieved without any trace of that pungent ammonia, paired with a comforting bowl of anchovy broth, vegetables and meat. Typically an honest-to-goodness meal served at home for something quick and simple, it's now found in stalls and even restaurants. In a bid to win over Klang Valley taste buds, pan mee vendors from other states have opened here with their unique versions. A brand from Kuantan pairs its hand torn mee hoon kueh with aged vinegar giving a tangy undertone to the wholesome broth. Maybe it borrowed the idea from Shanxi in China, where aged vinegar often perfumes knife cut noodles there, as there's a deep love for vinegar there. Another brand from Johor would cook up bountiful bowls of mee hoon kueh laden with all sorts of ingredients like fried mackerel fish or even pork offal. The latest to ride this handmade noodle wave is AhMa Pan Mee, opening in PJ SS2, in April. This brand offers hand cut noodles, fashioned from a recipe passed down to the owner, from his wife's grandmother in Raub. The hand cut noodles have an enjoyable, springy texture. — Picture by Lee Khang Yi It's hooked diners up in Penang and they hope that the same winning formula will work here. What's promoted is their Combo Set for RM20.90, a complete meal with your choice of pan mee or rice bowl as the main with either a side dish or dessert with a drink of your choice. It makes life easier as you get your food faster especially during peak times, since it narrows down your selection easily. Pan mee is served with various broths like the original, curry, herbal or even a salted vegetable tofu. There's also dry versions, using their chilli or even a mala version. The Original Panmee (Soup) will resonate with those who love simple home-style flavours with that sweet broth, accentuated with those ultra springy noodles. It veers from what we're used to, using a minced pork and salted mustard greens mixture and tender pork belly sliced thinly as toppings, giving it a mild flavour like how your grandmother would make it at home for you. You still have familiar favourites like sayur manis, crunchy golden fried ikan bilis, a whole egg with jammy yolk and homemade shallot crisps. What you may miss though is the piquant chilli sauce as this bowl is paired instead with soy sauce and chopped chilies. Dining here is pleasant with its air-conditioning to counter the brutal heat but tends to be super packed during lunch time. — Picture by Lee Khang Yi I'm happy tucking into this bowl full of goodness, especially since it's an air-conditioned space, which is severely needed with this brutal heatwave we're now experiencing. The Dry Panmee didn't hit me as hard as the soup version, as I felt the noodles tend to be a little softer and the dark soy sauce mix lacked that sweet-savoury flavour I prefer. Dry Panmee (left) tends to have softer noodles but the dark sauce (right) doesn't give that much needed sweet savoury flavour. — Picture by Lee Khang Yi You're given their dried chilli sambal on the side but this one lacked that dizzy spiciness one needs to boost the flavours in the bowl. Instead, the Curry Panmee may be a punchier choice with the springy noodles, as the curry is a fiery one with pork belly slices, long beans, beancurd puffs, fishballs and a hard boiled egg. Curry Panmee is a fiery bowl loaded with beancurd puff, hard boiled egg, fish balls, pork belly slices and long beans. — Picture by Lee Khang Yi If ordered a la carte, the pan mee is RM13.90 per bowl, while the Fried Pork Belly Panmee is RM17.90. Their pan mee is made more interesting with the side dishes, good for sharing with others. Or just select the set meal as you get to nibble on individual portions. Nestum King Oyster Mushrooms (front) are lovely bites with the crunchy batter but the Fermented Bean Curd Marinated Pork Belly (back) tends to be over fried with slightly dry meat. — Picture by Lee Khang Yi The Fermented Bean Curd Marinated Pork Belly (RM18.90) is rich with the fermented bean curd flavour but each golden brown piece is over-fried, losing that much needed juicier bite for the meat. Go instead for the Nestum King Oyster Mushrooms (RM10.90 for a full portion) with the crunchy bite dotted with slightly sweet Nestum and the spongey fungi. Even the Deep Fried Homemade Fish Tofu (RM10.90 for a full portion) is a great pick with its soft, creamy centre and a touch of fish paste, which is easily demolished in a few bites. Desserts are jellies with honey, herbal or osmanthus flavour. Or try the Peanut Tofu Fa from the set meal with a soymilk pudding topped with crushed, toasted peanuts that is not too sweet yet refreshing to help clear the palate. Deep Fried Homemade Fish Tofu (left) makes for a fantastic snack and Peanut Tofu Fa (right) is refreshing and fragrant dessert to end the meal here. — Picture by Lee Khang Yi Drinks are part of the set meal like good-for-you herbal tea, luo han guo with longan, hawthorn and plum plus honey lemon. The flavours aren't too heavy, keeping you refreshed. Caffeine addicts can order Hor Ka Sai or Kopi, with a top up of RM3.10 for the set meal. There's also rice bowls paired with Special Soy Marinated Pork, Hua Diao Marinated Pork Belly, Hakka Style Braised Pork and Sesame Oil Chicken. Dining in is pleasant with its modern aesthetic featuring dark wood accents. Peak times tend to be chaotic though but there's counter seats for one or two diners to enjoy their meal quickly. As it's near the police station side, parking is a little easier compared to the middle of the busy square in SS2. Located at the row of shophouses behind the police station, this is the quieter side of SS2, making it slightly easier to find a parking space. — Picture by Lee Khang Yi AhMa Pan Mee, 191, Jalan SS2/24, SS2, Petaling Jaya. Open daily: 10am to 9pm. Tel:011-33881373. Facebook: @ahmapanmee * This is an independent review where the writer paid for the meal. * Follow us on Instagram @eatdrinkmm for more food gems.
Yahoo
12-05-2025
- Business
- Yahoo
New-gen cousins from Sheng Wang Handmade Noodles open stall to preserve family legacy
Legacy Ban Mian at 5 Upper Boon Keng Road is run by a pair of new-gen cousins, Xavier, 25, and Ashley, 34. Their mutual goal is to preserve traditional handmade noodles while establishing a dauntless, modern brand. Xavier's parents actually run Sheng Wang Handmade Noodles. For the uninitiated, it's a family-run business that was first established by Xavier's aunty in the 1980s at a Geylang Lorong 9 kopitiam. Xavier's father then learnt the ropes and together with his wife, went on to open a stall at 440 Pasir Ris Drive 6. Till this day, it continues to be a hot favourite among nearby residents for its hand-torn mee hoon kueh without the use of machines. Having helped out at the stall since childhood, Xavier now oversees operations, making sure each bowl reflects the heart of their family's legacy. Ashley, who has a strong background in branding and strategy, saw the potential to transform their heritage into a potential business. He handles marketing, growth, and backend operations. Similar to his parent's stall, Legacy Ban Mian makes their own mee hoon kueh in-house without the use of machines. There are also other noodle options available including Macaroni, Knife Cut Noodles, and . Customers can look forward to the usual (S$5.50 for soup, S$6 for dry) and (S$5.50 for soup, S$6 for dry). The menu also features dishes like Sliced Fish Noodle (S$5.50 for soup, S$6 for dry), Dry Chicken Cutlet Noodle (S$7), and Herbal Pork Liver (S$5.50). If you feel like indulging a little after a long day at work, you can add on extra ingredients like Shrimp Paste (+S$2), Mushroom (+S$0.80) and Anchovies (+S$1) to elevate your bowl into an opulent one. For existing fans of Sheng Wang Handmade Noodles, perhaps you would like to head down to Legacy Ban Mian at Food Haven Coffeeshop to see if Xavier has done a good job? After all, we're always eager to support new hawkers and share helpful feedback to help them grow. King Of Ban Mian: Delicious QQ ban mian & hand-torn mee hoon kueh that reign supreme The post New-gen cousins from Sheng Wang Handmade Noodles open stall to preserve family legacy appeared first on
