Lor mee may not be one of the more popular Hokkien dishes known internationally, however, it is a beloved popular local Singaporean street side dish. It consists typically of broad noodles (the “mee”), although different stalls use other types of noodles for variety.
The trademark of the dish, though, is the thick starchy gravy (the “lor”), made with dark soy and oyster sauce and liberal use of the five-spice powder mix. It is topped off with additions such as ngo hiang, eggs, braised pork belly, and fried fish batter. Stalls usually keep garlic paste, Chinese black vinegar and red chillies as an optional item for customers who want to customise the dish according to their palate.
If you aren’t sure where to go to slurp a fulfilling bowl of lor mee, here is a list of different stalls across Singapore for you to try on your day out! Image Credit: danielfooddiary.com
Lor Mee 178
Found in one of the most popular hawker centres in Singapore, the Tiong Bahru Market & Food Centre, Lor Mee 178 is a pretty well-known stall, especially on social media and among tourists. It has been given the “Michelin Plate” for several years now. You should try out what the stall is known for, which is the fancier version of lor mee - it has the interesting topping of fried shark fritters. The gravy is more mildly flavoured than its counterparts, but you can elevate it by adding black vinegar and sambal chilli. Image Credit: danielfooddiary.com
Lorong Ah Soo Lor Mee
The best thing about trying different lor mees from various stalls is that you’ll get to taste each chef’s unique twist on it, and what you’ll find different at Lorong Ah Soo Lor Mee is their inventive use of braised duck meat instead of fish cakes. It’s sweet that this change was made because of the owner’s concern that their elderly customers shouldn’t have to worry about fish bones. Another unique aspect is that their gravy is light and does away with the usual heavily starchy taste, so you don’t end up feeling overfull after a bowl of this lor mee. Image Credit: misstamchiak.com
Soon Lee Lor Mee Stall
Most people would tell you that the highlight of the lor mee, is the lor, that is, the gravy - and they would be right! The gravy should stand on its own without having to add any ingredients, and the Soon Lee Lor Mee Stall manages to get the flavour right every single time - it is sweet, thick and packs a punch. The owner started the stall 41 years ago, and is still serving it to its regular customers who have grown up eating here. The braised pork, homemade yam fritters, hard-boiled eggs and fried fish are nice additions to the dish. Image Credit: danielfooddiary.com
a. 79 Circuit Rd, #01-07, Singapore 370079
e. [email protected]
Jue Dai Lor Mee
The codfish fritters that you’ll find in the lor mee served here are at their fluffiest best in the centre with a thin crispy layer of deep-fried batter. Jue Dai also serves the sticky noodles with other atypical toppings like yam rolls and chicken cutlet. The ingredients are fresh and perfectly cooked, and one bowl is quite filling and affordable at 4$. The bean sprouts add a layer of crunch and the gravy is not too starchy and is soaked up by the flat noodles. If you don’t mind your lor mee being on the saltier side, then this is the place for you. Image Credit: misstamchiak.com
a. 51 Hougang Ave 9, #01-13 Ci Yuan Hawker Centre, Singapore 538776
Feng Zhen Lor Mee
This original third-generation hawker stall is located in Taman Jurong Food Centre, but for those who’d like to go to a place nearer, they have opened a new outlet in Yishun Avenue 11. They have also earned their Michelin plate last year, and why not? Their lor mee is known for its specialty of handmade fried pork meatballs in their truly delicious gravy. The meat is combined with batang fish and half a hard-boiled egg. You can also choose from four types of noodles: yellow noodles, flat noodles, kway teow, or bee hoon. Image Credit: danielfooddiary.com
a. Taman Jurong Food Centre, #03-146, 3 Yung Sheng Rd, Singapore 618499
Heng Kee Lor Mee
One of the most popular stalls on this list, you should prepare to go here early as they usually sell out of their lor mee before 12 pm. They add substantial amounts of fried pork pieces instead of fish fritters, and other additions are a couple of fried wontons, bean sprouts, braised pork belly, and optional chicken toppings. The noodles really soak up the flavour of the thick gravy and are a great combination with the crispiness of the meat. One bowl with their copious amount of toppings is true value for money! Image Credit: misstamchiak.com
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