Today, I revisited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant. It is time to try food from another stall.
This time, I ordered a Special dark sauce pan Mee with Onsen egg from the Go Noodle stall, which cost RM18.50 per plate.
The noodles are coated in a rich, dark sauce, giving them a glossy, deep brown colour. The bowl contains various toppings, minced pork meat, Green Leafy Vegetables, Fried Shallots/Garlic, Ikan Bilis (Fried Anchovies), Wood Ear Mushrooms and Onsen Egg.
The dish is served with a side of clear broth, likely a superior soup, which is a signature of Go Noodle House.
I love mixing all the ingredients, especially after incorporating the onsen egg. The runny yolk of the onsen egg coats the noodles and other ingredients, creating a creamy, emulsified sauce that binds all the flavours and textures together. This ensures every mouthful is a harmonious blend of savoury mince, crunchy anchovies, fresh greens, chewy mushrooms, and the rich, yolky goodness. It's the ultimate way to experience the full depth of flavour and texture of Go Noodle's Special Dark Sauce Pan Mee.
Pan Mee (板面) is a traditional Malaysian Hakka noodle dish. Its origins are deeply rooted in the Hakka community, who are known for their rustic and hearty cuisine. The name "Pan Mee" literally translates to "board noodles," referring to the traditional method of flattening the dough with a wooden board before cutting it into noodles.
Historically, Pan Mee was a humble and economical dish, often made at home using simple ingredients. The noodles were typically hand-kneaded and torn or cut into irregular shapes, giving them a rustic charm. While traditionally served in a clear broth, variations with dark sauce have become increasingly popular, especially in commercial eateries.
Go Noodle House has popularised Pan Mee, elevating it with their signature superior broth and a variety of toppings, including the addition of the trendy onsen egg, which adds a creamy richness to the dish. Their success has helped bring this traditional Hakka dish to a wider audience, both within Malaysia and internationally.
