I’m picky about pan mee. I’m not particularly fond of those thin strands tossed with chilli flakes which is quite the craze with the crowds these days. Neither am I impressed by those green (with spinach added) or red hued (carrots influenced) noodles churned out from the machine. I like my pan mee done the good old fashioned way, which is hand-made and hand pulled. Those flat pieces of “chinese pasta” must then be cooked in a broth, simmered with anchovies and pork bones for hours to … [Read more...]