86 Lor Mee Signature ($6)!
86 Lor Mee Golden Mile signature lor mee bowl: dark thick gravy with noodles, ajitama, coriander, chilli paste, and side of fried items. $6.
Lunch at 86 Lor Mee (86ๅค้ข) Golden Mile branch. Signature lor mee, $6. ๐๐๐ผ
What was in the bowl:
- Dark thick lor mee gravy: classic cornstarch-thickened lor mee profile
- Mixed yellow noodles + bee hoon underneath
- Half a marinated egg (ajitama / lor egg): jammy yolk visible
- Fresh coriander on top: the bright green herb finish
- Dollop of sambal chilli (top right): the heat punch
- Minced garlic dollop: the brightness lift
- Side plate of fried items (top): fried fish chunks, fried sweet potato or fried wonton skin pieces, golden brown crust visible
86 Lor Mee (86ๅค้ข) is one of the Singapore lor mee specialist chains that have been competing for the lor mee crown across the island. The brand name plays on the number โ86โ which in Cantonese sounds like โba lokโ (mean โ8-6โ in Singlish, or could reference the longevity / luck association).
The signature 86 Lor Mee approach:
- Long-simmered braising stock: the depth-building base
- Customised gravy thickness: not too watery, not too gluey
- Generous fried fish portions: the headline protein
- Multiple chilli + garlic + vinegar condiments: customer mixes to taste
- Coriander as visual + flavour finish: heavier hand than budget lor mee stalls
Comparison: 86 Lor Mee vs heritage lor mee stalls:
| Aspect | 86 Lor Mee (chain) | Heritage hawker stalls |
|---|---|---|
| Gravy depth | Consistent across outlets | Variable, peak quality at flagship |
| Price tier | $5.50-$7.50 standard | $4-$6 standard |
| Outlets | Multiple branches | Usually single location |
| Ingredient consistency | Standardised supply chain | Daily variation |
| Modern touches | Cleaner presentation | Old-school informality |
Lor mee as a Singapore-Teochew heritage dish continues to be served at:
- Heritage Old Airport Road stalls: the legacy operators
- Tiong Bahru Market lor mee: heritage tier
- Bedok / Hougang heartland stalls: budget-tier lor mee
- Chain operators (86 Lor Mee, Xin Mei Xiang): mid-tier, accessible
- Hipster lor mee shops: with modern updates (ajitama, premium fish)
The lor mee gravy science:
- Pork bone stock base: the foundation, simmered 4-6 hours
- Five-spice + dark soy + light soy: the colour and aromatic build
- Cornstarch slurry added at the end: the thickening
- Rock sugar for slight sweetness: balances the salt
- Spice bag (star anise, cinnamon, fennel): optional, depends on stall tradition
The 86 Lor Mee version delivered:
- Decent depth in the gravy: not the deepest among the heritage stalls but better than budget
- Proper viscosity: thick enough to coat noodles without being gluey
- Fresh coriander: not the dried/wilted herb some stalls use
- Chilli + garlic available: properly portioned
At $6 for the signature bowl with the fried side, this is fair value for the chain lor mee tier. Below heritage stall pricing ($4-$5 budget tier) but in line with mid-tier hawker pricing.
Overall: 4 / 5. ๐๐๐ผ Solid 86 Lor Mee visit. The chilli + garlic vinegar lift was good, the fried fish was adequate. Would re-order on convenience.
