San Bao Mian + Dang Gui Duck (三宝面 + 当归鸭) at Xin Mei Xiang 新美香 ($9)!
Bugis Xin Mei Xiang 新美香 lor mee bowls with shredded chicken, ajitama, mushroom, side of fried ngoh hiang and dang gui (angelica) duck soup. $6 + $3.
Lunch at Xin Mei Xiang (新美香) in Bugis area. 三宝面 (san bao mian) + 当归鸭 (dang gui duck), $9 total. 😋👍🏼
What was on the tray:
- Two bowls of san bao mian (三宝面, three treasures noodles): dark soy-based braised broth, the lor mee / Hokkien dark noodle profile, thin noodles, shredded chicken, ajitama eggs, fresh coriander, bean sprouts, braised mushroom slices
- Side dish of fried ngoh hiang (五香, five-spice meat rolls): 3-4 golden brown deep-fried beancurd-skin rolls
- Small bowl of mentaiko mayo dip on the side for the ngoh hiang
- The receipt from 新美香 Xin Mei Xiang visible at the top of the tray (table number 53)
Xin Mei Xiang (新美香) is a well-known Bukit Merah-originated lor mee stall that has built a reputation for the deep-flavoured braised noodle bowl format. The signature san bao mian (三宝面, “three treasures noodles”) is essentially their version of premium lor mee with added Taiwanese-style ajitama treatments.
The san bao mian formula:
- Lor mee gravy base: long-braised pork-bone stock thickened with cornstarch and dark soy
- Three “treasures” toppings: usually a combination of shredded chicken, ajitama egg, braised mushroom (versions differ across stalls)
- Bean sprouts and coriander: the fresh-crunch lift on top of the dark broth
- Thin egg noodles or rice noodles: the carb base, customer’s choice
The Taiwanese touches that distinguish Xin Mei Xiang’s version:
- Ajitama (soy-marinated soft eggs): jammy yolk, brown-marinated white, the Japanese-Taiwanese influence
- Bean sprouts in the bowl: more Taiwanese than Singapore lor mee tradition
- Fresh coriander generous portion: the herbal lift that doesn’t come standard with SG lor mee
The dang gui duck (当归鸭, angelica root duck soup) on the side is the Taiwanese herbal soup classic. Dang gui (Angelica sinensis root) is the herbal ingredient that gives the broth its distinct earthy-medicinal sweetness, paired with duck meat that’s been slow-cooked until fall-off-the-bone tender.
The fried ngoh hiang side rolls are the textural counterpoint:
- Beancurd skin wrappers: thin, crispy from deep-frying
- Five-spice pork mince filling: aromatic, salty-savoury
- Mentaiko mayo dip: the modern Singapore upgrade to the traditional sweet sauce or chilli dip
At $9 total ($6 noodle bowl + $3 duck soup or sides), this is mid-tier hawker pricing for what amounts to a complete bowl + sides meal.
Overall: 4.2 / 5. 😋👍🏼 Solid Xin Mei Xiang san bao mian. The ajitama treatment was the standout. Would re-visit.
