Chai Cha Teh: Discover TTDI’s best-kept secret – RM9 chilli pan mee

If there’s one dish I’ve been itching to try, it’s got to be chilli pan mee. The only hitch? I couldn’t just hit up any random stall because pork is usually in the mix. Subang Ria was an option, but Subang traffic? No thanks. So, I thought, why not check out Chai Cha Teh in TTDI?

Now, you might be thinking TTDI is just as hectic, but here’s the twist—  the spot is right in Pasar Besar TTDI. That means you can park in the market’s lot, and get this—  it’s shaded too. Talk about a win-win!

Finding Chai Cha Teh turned into a bit of a scavenger hunt. I came across social media posts claiming it’s hidden, but I didn’t really buy it. But after a 10-minute search, I stumbled upon the eatery tucked away at the back of the market.

What I tried at Chai Cha Teh

I opted for the Small Dry Chilli Pan Mee (RM9) and paired it with a refreshing Teh Ice (RM3). Being a first-timer with chilli pan mee, I was curious about what the experience had in store for me.

After a brief 5-minute wait, the dish made its grand entrance. There on my table sat noodles that were generously adorned with minced chicken, crispy fried anchovies, sliced mushrooms, fried onions, chopped scallions, and a perfectly poached egg. The homemade chilli, all crispy and ready for action, was eagerly awaiting its turn to jazz up the noodle ensemble.

Hot Bird: Nashville-style hot chicken with 6 spice levels but average buffalo wings

Before turning up the heat with the chilli, I decided to give everything a good mix and take that initial bite. The noodles boasted the ideal springiness, providing the perfect chewy texture. The minced chicken, tender and savoury, had a slight leaning towards saltiness, but nothing too overpowering for my taste buds.

Enter the chilli— starting with a cautious small dollop because, as they say, it’s easier to add than subtract. I was mindful not to let the spice overshadow the other delightful elements of the chilli pan mee. To my satisfaction, the added chilli turned out to be just the right amount, delivering the much-needed spicy kick while harmonising with the savoury notes of the minced chicken. 

Now, typically not a fan of mushrooms, I was pleasantly surprised that they contributed an extra layer of umami flavour without stealing the spotlight.

As I continued to slurp my way through the bowl of chilli pan mee, I noticed some soupy remnants at the bottom. I assumed it was a blend of the minced chicken gravy and residual noodle water. While it did introduce a bit of watery consistency, it brought forth a plethora of aromatic flavours, serving as an anchor for the entire chilli pan mee experience.

During this delightful noodle adventure, I took occasional sips of my Teh Ice. While slightly bummed that it veered towards a sweeter mamak-style rather than the classic kopitiam-style, I soon realised that a touch of sweetness was just what I needed to complement the umami-rich noodles. In the end, the slight deviation in flavour turned out to be a harmonious balance for my taste buds. 

Final thoughts

All in all, the chilli pan mee at Chai Cha Teh was, in Gen-Z terms, absolutely bussin’. I was wolfing down the noodles like there was no tomorrow, and that’s saying something because I’m not usually a speedy eater.

I’m already planning my next trip to this spot for another round of chilli pan mee, and who knows, I might give the soup version a shot, too. I’ll also be dragging some friends along to let them in on this hidden gem.

Expected damage: RM9 – RM15 per pax

We tried the best-rated roast duck in KL (pork-free)