Super Kitchen Chilli Pan Mee @ Jalan TAR

A sign on the wall offers instructions on how to eat this restaurant’s fiery namesake noodles, a variation of which is served at Charleston’s Makan. First, sprinkle a daring heaping spoonful of dried chilis over the top of the noodles, joined by chopped pork, scallions, crispy anchovies and a fried egg. Break the yolk and stir the contents until thoroughly jumbled. Enjoy with chopsticks.  With a pinch, curl and slurp, an onslaught of creamy, salty and intensely spicy flavors seizes my mouth. The crispy sardines, whose small spine is visible in the center of the curled filets, invites a pure saltiness that only this small animal can provide. We order brothy curry noodles too but find ourselves battling for the last bites of chili pan mee.