Pan Heong Restaurant Sang Har Mee

Pan Heong Restaurant is one of my old-time favorites, but queue is always long during weekends. So, it makes a perfect weekday brunch venue, with my younger brother who was on half day leave.

They are popular for their porridge, Kao Yoke Mee Hoon (vermicelli with stewed pork), Sang Har Wat Dan Hor (freshwater prawn noodles) and also Nam Yu (fermented bean curd) Pork.

Nam Yu Pork

Stir fried vege

The star of our lunch this afternoon was definitely the Sang Har Wat Tan Hor (aka River Prawn Wat Tan Hor). As you can see from the presentation, the river prawns were so fresh and succulent! It was also easy to remove the meat from the shell – another sign of its freshness. But what sets it apart is certainly the mee. It has perfect wok hei (not too overpowering), coupled with a mee that has that slight bounce on every bite. Of course, the gravy, having been infused with the roe of the fresh river prawns made the entire dish so rich and irresistible.

Ordered half sang meen, half wat tan hor which is their signature.

Unlike the Sang Har Hor Fun that came served with “pomp and pageantry”, the Braised Pork Belly Bee Hoon resembled something that is more homely. Not unlike what our mothers would have cooked when we were young. A comfort food of sorts. The braised pork was tender and the bee hoon had all the goodness of the gravy infused into it, that made it so much more flavourful. Of course, we also added the pork lard while having this dish, enhancing the overall texture and flavours.

We’ve all been to Pan Heong over the years. My last was a decade ago - it’s an old faithful before going up Genting. They’ve certainly built a following! Yes the fresh water prawn noodles are good at 7/10. Still consistent over the years. The pork beehoon is their real star. ⭐

Their wat tan hor sang har meen is better then their sang meen version. The sang meen (similar to yee mee), is still good but the wat tan Hor’s wok hei was discerning.