Originating from Xiamen, China, Lor Mee is a Hokkien dish that was brought over to Singapore in the 1950s. Distinguished by its signature thick, dark and starchy sauce, Lor Mee is traditionally made using thick flat yellow noodles. However, Lor Mee stalls today will gladly also serve it with vermicelli.
The thick dark sauce is often what determines whether a bowl of Lor Mee is average or great, and it is made by stewing a combination of pork bones, eggs and spices. Potato or corn flour is sometimes also used to thicken it. Ingredients that go into Lor Mee vary, but commonly found items include braised pork, fish cake, braised eggs and slices of Ngo Hiang (fried meat roll).
Other ingredients that are available at certain stalls include fried shark meat, fried fish meat, braised duck meat and deep-fried dumplings. A bowl of Lor Mee is also not complete without its usual condiments, such as minced garlic and ginger, red chilli and dark vinegar, added to give it that extra oomph.
Recommended stalls where you can find that soulful bowl of Lor Mee include Tiong Bahru Lor Mee and 178 Lor Mee at Tiong Bahru Market, Bukit Purmei Lor Mee at Bukit Purmei Avenue and Yuan Chuan Lor Mee at Amoy Street Food Centre.
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