Lor mee at a hawker stall ($5)!
Hawker lor mee — yellow noodles in dark thick gravy with fried fish chunks, ngoh hiang, fried tau pok, hard-boiled egg and fried garlic. $5.
Lunch craving — lor mee at a hawker stall, $5. The thick-gravy noodle classic that needs no introduction. 😋
What was in the bowl ($5):
- A nest of springy yellow noodles drowned in dark thick lor gravy — that signature glossy, slightly sticky sauce that lor mee is all about. Spiced with five-spice and thickened with starch.
- Chunks of deep-fried battered fish — golden, slightly tempura-style, soaking up the gravy at the edges.
- A piece of fried ngoh hiang (五香) — minced pork wrapped in beancurd skin, fan-shaped and crispy.
- A piece of fried fishcake for extra chew.
- Half a hard-boiled egg with the white peeking through.
- A scatter of fried garlic crisps, fresh coriander and chopped scallions on top for the aromatic finish.
Mixed everything together so the gravy coated the noodles and every spoonful had a different topping. The fried fish chunks were the highlight — staying crispy at the edges even after gravy contact. A spoonful of vinegar would’ve been the textbook addition; mine came pre-balanced.
Total: $5. Hawker pricing for a generous bowl.
Overall: 4.3 / 5. Gravy was the right thickness (gloopy but not gluey), fried items kept some bite, and the fragrance from garlic + coriander made every slurp aromatic. Classic lor mee done right. 😍👍🏼
