By Wilfred Pilo
KUCHING, Oct 8: Traditional Hakka pan mee, or “banmian”, is known for its hand-cut flat noodles served in a comforting, easy-to-digest broth, with diners able to choose between mild and spicy variations.
At the Peach Garden Food Centre along Jalan Song, this humble noodle dish has found a loyal following through the efforts of 50-year-old Ngui Chong Siang, better known as Ah Lek.
Carefully adapted to suit local tastes, his signature pan mee has become a popular staple among Kuching diners.
While pan mee is widely enjoyed throughout Peninsular Malaysia and Sabah, Ah Lek’s version, served either in a delicate anchovy-based broth or tossed in a flavourful house-made sauce, has carved out its own niche, standing proudly alongside Sarawak’s iconic noodle dishes.
