Chilli Pan Mee (Batu Road): Famous KL Chain With Pork Chop Noodles And More

Chilli Pan Mee (Batu Road) has famous KL pan mee in the CBD

Image credit: Elaine L

If you’re a big fan of KL-style ban mian, you might have heard of Prince Noodles, The Noodle Memories, and Chilli Pan Mee (Batu Road), a famous pan mee restaurant in the CBD. Located in Far East Square, a mere four-minute walk from Telok Ayer MRT Station, the eatery is popular Malaysian brand Restoran Super Kitchen Chili Pan Mee’s first Singapore offshoot.

Queues are said to form even before 12pm, so make sure you get there earlier to beat the office lunchtime crowd!

Image credit: U.X.

Regulars love their signature Dry Chilli Pan Mee ($8.50+), which comes loaded with fried anchovies, fried shallots, lard chunks, and a savoury minced pork mix.

Image credit: Cassie

Crowning each bowl is a runny egg that you can break and toss your noodles in. You also get an optional scoop of house-made chilli on the side that packs a punch in the spice and flavour departments. The noodles are said to be on the thicker side, with a delectably QQ texture.

Image credit: Fleur

If you want more meat in your meal, opt for the Dry Pork Chop Noodle ($8.50). This bowl swaps out the fried anchovies with deep-fried pork chop slices.

Image credit: Wui Shyon Chang

Chilli Pan Mee (Batu Road) also offers Curry Noodle Soup ($8.50) on their menu, which sounds perfect on a rainy day. It comes loaded with liao, and stars the same ban mian noodles soaked in a spicy curry gravy.

Do note that the eatery closes an hour earlier on the weekends, so head down for an earlier dinner!

For more delicious eats in the CBD, check out our Tha Chang Noodle Bar review and Snap Cafe review. Otherwise, read our Maxwell Food Centre guide for delicious old-school Western food, legit Thai fare and many more!

Address: 22 China Street, Singapore 049564
Opening hours: Mon-Fri 10am to 8:30pm, Sat-Sun 10am to 7:30pm
Tel: 6787 7889
Website
Chilli Pan Mee (Batu Road) is not a halal-certified eatery.

Featured image adapted from Cassie and Elaine L

Anthia Chng

As the Associate Editor of Eatbook, Anthia survives on a steady diet of cake and coffee. With a decade of writing experience in food, fashion, and beauty—including six years at Expat Living Singapore—she’s passionate about sharing stories that excite and inspire, whether it’s discovering the latest restaurant opening or shining a light on a heritage hawker stall.