HiveComb

This is the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant. I will introduce you to another food from another stall.

This time, I ordered a Hakka Sauce Pan Mee with Onsen egg and century egg from the Go Noodle stall, which cost RM21.00 per plate.

Pan Mee (板面), literally “flat noodles,” is a Hakka-style noodle dish made with hand-pulled or machine-cut flour noodles. The bowl typically comes with minced pork, crispy anchovies, fried shallots, wood ear fungus, spring onions, and fresh herbs like coriander. A light soup is served on the side, often with a separate dipping broth for extra savoriness. What makes this version unique is the addition of century egg (皮蛋) — a preserved egg with a creamy, umami-rich yolk and a translucent, jelly-like egg white. It adds a distinct depth and earthy flavour to the noodles, balancing the savoriness of the minced pork and anchovies with a slight pungency. The dish is completed with Hakka-style sauce, giving it a bold, savoury kick. Onsen egg and century egg

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.

Century egg has a long history in Chinese cuisine, dating back over 500 years to the Ming Dynasty. It was developed as a way to preserve eggs, using a mixture of clay, ash, and alkaline substances. Today, it’s considered a delicacy and is often paired with congee or tofu — but here, it gives a creative twist to Pan Mee.

Go Noodle House has popularised Pan Mee, elevating it with their signature superior broth and a variety of toppings, including the use of century egg, which adds a creamy richness to the dish. Their Hakka Sauce Pan Mee with Century Egg has even won recognition, such as in the Singapore Food Masters 2022.

This combination of Hakka tradition, local creativity, and a historic Chinese delicacy makes the dish not only filling but also a reflection of Malaysia’s multicultural food heritage.