Watch Michelin-starred chef Elizabeth Haigh cook Chilli Pan Mee for her team at Mei Mei in Borough Market, London — a beloved Malaysian-Chinese noodle dish that’s a staple of Southeast Asian hawker culture. Born in Singapore and raised in the UK, Elizabeth brings her heritage to the heart of one of London’s most iconic food markets. In this video, she cooks one of her favourite comfort dishes — bold, spicy, and deeply satisfying — straight from a real service day at Mei Mei. Filmed on Thursday 19th March 2026, this is cooking with no retakes and no studio kitchen. Just Elizabeth, her team, and a wok.
🍜 What you’ll see:
How to cook authentic Chilli Pan Mee at home
Elizabeth’s technique and flavour-building approach
A behind-the-scenes look at life at Mei Mei Borough Market
The story behind one of Southeast Asia’s most comforting noodle dishes
Whether you’re a fan of Malaysian food, Singaporean cuisine, or simply love watching a world-class chef cook for her crew, this one is for you.
📍 Mei Mei is Elizabeth Haigh’s Singaporean kopitiam at Borough Market, London — inspired by the coffee shops and hawker stalls of Singapore, and dedicated to bringing Southeast Asian flavours to the UK.
🌶️ Find Mei Mei at Borough Market Kitchen, Rochester Walk, London SE1
🛒 Shop Mei Mei sauces and condiments: meimeigoods.com
#ChilliPanMee #PanMee #ElizabethHaigh #MeiMei #BoroughMarket #SingaporeanFood #MalaysianFood #NoodleRecipe #ChefLife #LondonRestaurant #KopitiamLondon #AsianFood #HawkerFood #ComfortFood #MichelinChef #StaffMeal #AsianNoodles #SpicyNoodles
41 Comments
I would like a bowl of that delicious looking food please and thank you.
Thanks for the video Auntie Liz
I wish you were my mom to cook food like that Auntie Liz! Thanks for the video share! I am a cook but you give motivation when I see your video share.
This looks so effing delicious, I just have to figure out where I can get the dried little fishies. 🤔
Auntie Liz is an underrated presenter. She's better than any TV cook I know of. She really is that good.
Do you take apprentices? 😅🥰
Hate it when chaotic Mondays happen on Thursdays.😁
Then again, being busy is not a bad thing for a business. Congratulations on the noodles! Those fish would make a great (although probably pricey) snack.
8:27 I felt that aiya in my soul lol
13:58 Where do you import it from? I can't find those in the US!
Better pan mee than man pee i always say… from now on
Auntie Liz's kitchen reminds me of a ships galley I used to cook on. Never room to put anything down, every single inch of space is utilized, and you cannot turn around without running into someone that needs to go the other way.
That looks delish! Couple of questions: Where the recipe? Please, also for the boiled eggs. What wok do you use? My dad is from Indonesia and they called it a wadjang but it was thinker I think. Thanks for sharing, I love these chaotic videos!
Auntie Liz and peanut allergy guy, you're cooking videos are awesome! They're cozy, informative, and intimate. I came from an uncle roger video and stayed for how nostalgic these make me for my trips to visit family in Singapore.
Chilli pan mee really is the king of Malaysian dishes. Not convinced the bean sprouts belong on there, but it looks the business otherwise. Double the chilli, a splash of lemak Manis on top, and a kalamansi ais for me please.
I need to book a couple of weeks in London just so I can eat my way through the Mei Mei menu. And if I ever make it, I'm always game to try anything new in development.
GDAYUM how can you spoil your lovely clothes cooking in the kitchen like that?!
Life is waaaaaaaaaaaaaaaaaaaaaaaay too short to have time to top and tail beansprouts.
Chilli Pan Mee – Sedap!
Auntie Liz when are you going to ship your sauces to the US..please. Thank you
Yes!
i know babbies and all but why still fat?
YUMMO 😊
Oh man! all that chilli oil wasted!
I really appreciate that you use premium oyster sauce. Next time I'm at the Borough Market, I'll be sure to stop by to try some dishes.
1:36 Sauce bottle fart!
As an Asian green, I love kang kong. Not only does it taste wonderful sautéed and done in XO sauce or just garlic, but the history of it with Singapore (and probably Malaysia, too) is something that brings on the "feels".
Wah lau! Individually filleted ikan bilis. That must take ages.
This looks superb, Auntie Liz.
Thank you chef recepy noodles 🎉❤❤❤❤❤❤🎉🎉🎉
Try eat everyday for 2 weeks see you nausea or not eh LOL.
I like the pure sesame oil, not the blended crap👍
Just realized "Pan Mee" probably means 辦麵/板麵 in the old days😯
Common marinate for the minced meat and mushrooms in KL chili Pan Mee for some hidden taste is dash of fish sauce😊. Common soup stock used in soup Pan Mee is ikan bilis stock together with big head vegetables (a type of salty sweet dried vege, you can omit this but ikan bilis stock is a must). Chicken stock is the wrong flavour profile
vege and bean sprouts in your chili pan mee?! i confirm u chef elizabeth f*cked up real time. what a disgrace to malaysians topest cuisine
I really like the addition of the ikan bilis (anchovy) on top of the noodles. Ikan bilis is such a versatile ingredient! It can be fried as a standalone side for nasi lemak (rice cooked in coconut milk) too 😋
Very well done. Good chef.
Wrong vegetable & beansprouts does not go with pan mee
Saturday morning kitchen.
Wow! That looks super delicious! All those different crunchy buts just makes it super tasty. Cheers! 🍜
I'd love to come work for you just to have the lunches.
Auntie Liz! How often are you at Mei Mei? I'm from the US, and planning a UK trip… I wouldn't disturb you while you're busy, of course, but I would enjoy getting to see you at your restaurant when I visit!
interesting and lots of steps, I hope I can do this 1, looks so good. I have nothing but respect, cooking even if you love it, is work, no matter what. but we got to eat..
Yummy!😋
Great
Love watching you videos. Oh how I wish I was in London!
But… darling girl… the fluffy vest?
It’s definitely a statement.
No malice. All love.
You look very cuddly.