The rich, tolerant culture we enjoy today comes from the inter-mingling of cultures overs the past more than five thousands years among the groups of China’s central plains. A major subgroup of the Han, the Hakka has inherited the traditions, culture and food of the country’s central plains. With their migration across China and worldwide, the ancient wisdom and food of the ancient wisdom and food of the Hakka can be found in Chinese communities everywhere. Today, the Hakka influence can be found in the food culture of southern China and even Malaysia, and ‘pan mee’ , or Hakka flat noodles, is most notable example.
Pan Mee is also an authentic cuisine that extends from China to Malaysia's Nanyang. Hakka people spread Hakka cuisine to different corners. It is not only the traditional Hakka Chinese noodles but also the most common noodles in the Malaysian Chinese community.
Pan Mee is usually found in roadside restaurants, food centers or stalls. A bowl of orthodox Pan Mee made from thinly sliced noodles, then cooked with water and served with soup or fish with dried meat, chopped fungus, potato dishes, dried shrimp, river fish, shallots and soy.
In order to allow everyone to taste the authentic cuisine anytime, anywhere, the plate noodles were made into independent packaging, accompanied by authentic flavor sauces, with more original, generous, soup and other options. Let you cook at home and taste this traditional Hakka Pan Mee.