Recently, I visited the Food Place food court, located at Pavilion Mall. It has a modern, spacious, and well-maintained area with ample seating. The interior design uses soft lighting and neutral tones, creating a clean and inviting atmosphere.
After looking around, I decided to order Hakka sauce pan Mee with century egg from Go Noodle stall. It costs RM20 per plate and it comes with a bowl of soup.
This is a dry-style noodle dish that combines Flat pan mee noodles, Minced pork, Sliced wood ear fungus, Fried anchovies (ikan bilis), Fried shallots, chopped spring onions, Fresh coriander, Century egg (皮蛋) and Pork lard cubes.
History
Pan Mee (板面) originated from the Hakka community in Malaysia. "Pan" refers to the Hakka word for "board", referencing the traditional method of hand-kneading and flattening the dough before cutting it into noodles. It was a humble, home-cooked meal often served in farming families, using simple ingredients like anchovies, mushrooms, and greens.
The Hakka sauce version is a more flavorful dry-style adaptation, tossing the noodles with soy-based sauces, aromatic shallots, and lard for richness. Go Noodle House has elevated this traditional dish by adding century egg—a preserved delicacy known for its creamy yolk and bold umami—to give a modern twist to this rustic classic.
The result is a comforting and deeply savoury dish that balances texture (crispy anchovies and lard, smooth egg, chewy noodles) and bold flavour. It's a great example of how traditional Chinese-Malaysian cuisine continues to evolve while preserving its cultural roots.
I recommend this if you ever pass by one of Go Noodles' stalls in any food court in Malaysia
