The quintessential bowl of Lor Mee is assembled with a combination of ingredients ranging from the sliced series of braised pork, fish cake, mushrooms, and protein like fried snapper fish flakes, shredded chicken or duck meat, to the crowd-pleasing deep-fried selections of Hgoh Hiang or Wu Xiang (that sometimes appear as either variations of meat balls or prawn rolls), wanton or wanton skin, fish fritters or batter fritters and also fish skin, with braised egg, bean sprouts, chopped spring onions and Chinese parsley.
However, the bevy of toppings would be naught without the thick, dark, sticky braised gravy otherwise known as “Lor”. Made from a concoction of corn starch, eggs, spices and/or herbs, enhanced with the introduction of the potent quartet that is the sambal chilli, cut chilli (padi), black rice vinegar and minced/diced/grated garlic, the defining Lor makes or breaks an excellent bowl of flavour-packed Lor Mee, while distinguishing itself from one that is plain, weak and runny (or one that’s overly starchy, gooey and lumpy). But that isn’t the end as the flavour profile of the Lor ranges from strong and robust, to the smooth and delicate, between savoury and sweet, interjected with elements of herbs and spices
Lor Mee is traditionally served with springy yellow noodles which are either flat or round, rice-based noodles like the thin bee hoon and broad kway teow are popular pairing options. Do not confused it with a varied style of lighter colour Loh Mee from Malaysia.
Check out these 15 popular Lor Mee hawkers in no particular order, what they are known for and the latest photos taken there:
Which one is your favourite? Did we miss out any? Please share them with us in the comments below!