KL has always had its fair share of "pan mee", freshly-kneaded and hand-cut noodles, for as long as anyone could remember. But Kin Kin, so I heard, was the first "pan mee" purveyor who came up with this method of serving "pan mee": serving it dry, drizzled with pork lard, sesame oil & soysauce, but with the addition of a very special tongue-numbing dried-chilli-lardon spice mix that will guarantee to blow your palate. Minced pork and ultra-crisp anchovies ("ikan bilis") provided additional taste & textural dimensions.
The piece de resistance: a poached egg on top of your noodles, which you'll be reminded (by the owner-chef) to prick, letting the runny yolk to flow down & coat the hot noodles, giving it a richness which ever so slightly counter-balanced the lethal heat from the chilli condiment.
The noodles will be accompanied by a small bowl of clear consomme - blandish, "ikan bilis"-flavored, with strands of egg-white ribbons and a generous amount of "daun cekur manis" (oval-shaped leaves from the sweet-leaf bush) floating in it.
Kin Kin's creation has been replicated by numerous copycats since then, not least their closest rival: Super Kitchen right across the road, and which I'd blogged about before:
Given a choice - come to Kin Kin, theirs had that extra X-factor: tastier, finer, with an elusive "umami" effect.
Restoran Kin Kin
40 Jalan Dewan Sultan Sulaiman 1
Off Jalan Tuanku Abdul Rahman
50300 Kuala Lumpur