Lor Mee is a south Chinese Hokkien dish comprised of thick yellow noodles drenched in a seafood stock thickened with starch. Toppings include ngoh hiang (minced meat sausages), fried fish slices, pork, green, grated garlic and a dash of black vinegar and a spoon of minced garlic.
Lor Mee
Keng Heng (Whampoa) Teochew Lor Mee 505 Beach Rd #01-63, Golden Mile Food Ctr (Map) 7.30am – 1.30pm
Sun & Wed
We still don’t know what's so "Teochew" about this Hainanese style lor mee. But there are little touches that drift from tradtitions but no one, including us, is crying fowl. Their starchy sauce, made with meat and bone stock with dark soy sauce, is very savoury and kicks up the umami flavour. The toppings, and this is where they drift a little from traditions- of fried fish skin and crispy wantons, fried fish nuggets, fish cake, pork belly.. makes this is a very crispy lor mee with a starchy slurry of a sauce and lifted with a dollop of garlic, and an intense chilli sauce (if you ask for the heat element). They correcly use the flatter style of Hokkien noodles which more of the starchy sauce and cling onto. There's always a queue and often, their official opeining hours are not accurate sometimes.
Xiang Ji Lor Mee
51 Old Airport Rd #01-81, Old Airport Rd Hawker Ctr (Map) 7am – 3pm Tue
The boss offers a version that is very similar to the top of the game Xin Mei Xiang folks, a famous competitor nearby. Everything, from the meaty starchy sauce to the toppings of fresh flaked snapper fish, stewed pork but their sauce comes lighter on flavour but very starchy; and clings to the flat hokkien noodles throughout the meal. The ngoh hiang was a tad on the side of sweet but that's how they make them here. Overall, this gives the top gun folks a good run for their money and the portions here, seems a little more generous.
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