Located on a workaday street lined with tyre shops, bakeries and small businesses, Kin Kin claims to have invented chilli pan mee back in the mid-1980s. This makes it a true Kuala Lumpur dish: dry, springy noodles topped with a poached egg with runny insides, caramelised minced pork, crispy anchovies and as many spoons of chilli flakes as you can bear. The noodles are served with a side of soup made of anchovy stock and sweet potato leaves. Due to its popularity, Kin Kin has since expanded its business locally and abroad, but this is the original outfit.
