chin chai jiak •
11 Jul 2014 • 32 reviews • 0 follower
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After the craze is over, i went Kin Kin on a weekday at about 5.30pm then the restaurant is almost vacant. No queue is required so i got that going for me.
A bowl of dry noodle cost S$5 and comes with a generous serving of braised minced meat and fried anchovies, meat balls and a soft-boil egg (it cost S$2.80 in KL. Come on!)
The handmade noodle is not the soft and soggy kind. It’s a little firmer which makes it enjoyable to chew on. Kin Kin also added Pork Lard as part of the recipe, which works out pretty well.
As for their signature chilli, it’s surprising salty, as I was expecting it to be sweeter. If you taste it carefully, it taste like grinded chilli (with seed) pan fried in salt and some kind of chicken seasoning powder. This chilli therefore enhances the noodle like how a seasoning pack enhances the shaker fries.
The overall taste isn’t exactly mind blowing but is more of like “kind of nice”. Every mouthful comes in a blend of egg yolk, crispy anchovies, sweet minced pork, pork lardy chewy noodles and strong spicy kick from the chilli.