The original store is located in Chow Kit, among a row shops behind the Quill City Mall. The restaurant is nestled among some sundries, mamaks and car workshops. On first impression, the restaurant isn’t much to look at and if you visit during a typical weekday lunch, it is hot and crowded. Despite that, you will still see people braving the heat (and the crowd) to get their pan mee fix. So, if you want to avoid the discomfort, come early for breakfast.
Most people will come here for the restaurant’s signature dish, the dry chili pan mee. There is a soup version as well, plus you could add on some side dishes too, such as meat balls or tofu skin in a tasty soup. For our visit, we only had their signature. Each dry chili pan mee is a portion of noodles, topped with minced pork, fried ikan bilis (anchovies) and a soft boiled egg. Each order is served with a bowl of soup with manicai vegetable.
Now comes the fun part! At every table you sit at, there will be a tub of chili for your bowl of noodles. Make sure you put a minimum of two to three spoons of these, anything more than that, you do it at your own risk. What sets Kin Kin’s noodles apart, I feel is the chili – which are really fragrant and has just the right amount of saltiness and a hint of dried prawns. However, before you go overboard with the chili, make sure you have a taste first because the spiciness is inconsistent from time to time.