For Pan Mee and noodle lover in Ipoh, Fook Kee Pan Mee @ Restoran Chung Wah 福記板面@中華茶餐室 is a well-known as a local gem, however they were available during night time only.
But fret not, from the same family and same menu the second generation now operates in Restoran Gunung Rapat Tong Fong near Gunug Rapat morning market.
The same noodle, the same tools, the same menu, and of course the same taste. Well you gotta be wondering how about the price?
Fook Kee Pan Mee 福記板面 Gunung Rapat Menu
The menu is exactly the same as the original, not much difference and the portion wise? Let’s dig in;
Dry Pan Mee @ RM5
I always ordered their dry version pan mee which came with a bowl of soup with meat balls, pork slices, their dry version came in thin type noodle. The portion was pretty big, garnished with thick fried anchovies and scallion.
The soup consists of leaf (Sayur Manis 马尼菜 ?), meat ball which taste like chicken meat together with slices of succulent pork meat.
Hand-torn style Pan Mee @ RM5
For the first time I have the chance to try their hand-torn or peel Pan Mee. Using the same dough but they hand-torn into pieces and cook together with their signature broth. Served with sayur manis, thick anchovies, meat ball and slices of succulent pork meat. This has became my favourite and must try.
I have tried various hand-torn pan mee in other stall but they were either too thick or too flour-tasted. But trust me, this one will definitely change your mind on how hand-torn style pan mee supposed to be.
Look at the translucency of the hand-torn pan mee and you will know how soft it is. I was totally suprised how soft and smooth it was, I will never go back to their thin or thick version.
Slices of succulent pork meat is so soft, blend very well with the smooth hand-torn pan mee. The pork didn’t have foul smell at all and you can fully enjoy slurping piece by piece smoothly.
I have been curious the ingredient of this meatball, I wanted to ask but it seems they were quite busy thus I forgotten about it. It tasted exactly like chicken meatball but in a softer texture, it didn’t feel hard or dry at all.
Their signature broth has always been the best I ever had, I purposely place my late order to ensure to taste their broth at the thickest possible since their simmer it since 6am, if you’re wondering how good it was then the image below could tell you more;
Overall I found the taste and portion were exactly the same, truly a signature from Fook Kee Pan Mee. If you’re planning to visit, please be earlier as they would be sold out even before 11:30am especially during weekend.