Lor mee might not be among the top famous dishes when we talk about quintessential Singaporean hawker cuisine, but that’s not to say that we don’t love this Hokkien dish. Characterised by a thick, braised gravy, yellow flat noodles and ingredients such as braised egg, fish flakes, fish cake, ngor hiang, braised meat and more, you’ll find different renditions of the dish all throughout Singapore. To cut through the savouriness of the dish, usually some black vinegar, garlic and chilli are added too!. Today, we’re sharing some of the best lor mee stalls in Singapore! Which ones are your favourite?
Xin Mei Xiang Zheng Zong Lor Mee is also known as Old Airport Road lor mee, and it’s touted as the best lor mee in Singapore. If you were a regular of the now-defunct YouTube programme Food King, you might even know that Ryan will “live and die by this place.” He is also co-owner of the stall’s new eatery at Balestier! So even if you’re craving lor mee for dinner, you can now get your fix of Xin Mei Xiang! Its OG stall still draws in long queues, and while other lor mee stalls may offer fancy toppings, Xin Mei Xiang focuses on perfecting the key elements of lor and mee, creating a slurp-worthy bowl that is really hard to beat.
Lorong Ah Soo Lor Mee has been around for over 50 years in Hougang Hainanese Village and their slurp-worthy lor mee commands a queue. Locals love the lor mee here which includes ngor hiang, fish cake, and braised duck meat. The lor is savoury and not overly cloying. Starting at just $3.50 a bowl, it's a very affordable price for a nostalgic taste which is getting harder to find these days! They sell out often before their closing hours – try to come during the early opening hours at noon.
Amoy Street Food Centre is one of the most popular food centres in Singapore and it’s home to several Michelin stalls, such as Yuan Chun Famous Lor Mee. The gravy here is simmered for hours on end. It is viscous, fragrant and rich in flavour with the combination of meat, boiled shark's meat, spices and more! Choose from the classic flat yellow noodles or go for kway teow, bee hoon, or a mixture. Don’t forget to add some chilli, minced garlic and vinegar for good measure!
Soon Lee Lor Mee Stall has been around for over 40 years, and folks love them for the element of nostalgia that is getting harder and harder to find. The ingredients consist of their specialty fried fritters, fried fish, braised pork belly and a hard-boiled egg. All that is held together by their old-school tasting gravy which has a hint of a sweet aftertaste. Heed our advice and get the $5 bowl!
178 Lor Mee has been featured in many local food programmes and even earned a Michelin recommendation! The signature lor mee here is a bowl of thick, flat yellow noodles in a brown viscous, flavourful gravy. It is not too starchy and has a good consistency, so you can slurp up a bowl without feeling too full. We highly recommend the $4 version which comes with an additional crispy fried shark nuggets, which 178 Lor Mee is famous for!
A Michelin Plate stall, there are several Feng Zhen Lor Mee run by children and grandchildren of the matriarch. However the stall at Taman Jurong is the grandmother's stall and it’s been around for nearly 50 years. The sumptuous bowl of lor mee comes with generous toppings of pork belly, fish cakes, fried meatballs, and braised egg. And instead of the usual doughy fish nuggets, Feng Zhen gives hand pulled shreds of fried fish instead. The sauce is thick and luscious and perfect for slurping down!
Established in 1988, Ah Ma Lor Mee is helmed by the third generation descendants of Feng Zhen Lor Mee. Similar to Feng Zhen, the lor mee here consists of a good amount of lor bak, white fish flakes, egg and fried meatball. Beyond its myriad of ingredients, the gravy which is also viscous, savoury and flavourful. You can make it more sour or spicy as to your liking with a dose of vinegar or chilli. Don’t forget a big spoonful of garlic to give the gravy extra punch!
Heng Kee Lor Mee, which has been in operation for over four decades to date, is one of the favourites in Singapore for sure. They start serving addictive bowls of lor mee from as early as 5am and are usually sold out by noon, so make sure to drop by early! While you won’t find ngoh hiang here, you won’t even miss it. In its place are generous portions of beansprouts, braised pork belly, fried wantons and crispy fried pork belly that’ll more than make up for it.
Missing Uncle Teo’s Bukit Purmei Lor Mee which has closed? You can still get a taste of it at Tiong Bahru Lor Mee at Bukit Batok West, which is run by his sister. The queue here seems never-ending until its closing time once after noon, so it’s something that you have to be willing to get out of bed early for. However, you’ll be well rewarded by a messy bowl of goodness filled with fried fish nuggets, fried wantons, fried fritters and crispy bits. Even though the ingredients are slightly different, the gravy is definitely reminiscent of Bukit Purmei Lor Mee!
Head on over to Beo Crescent Market for a bowl of thick and luxurious lor mee. Even though Soon Heng Lor Mee is considered one of the underdogs next to the bigger names, they’ve actually been around for over 60 years. Your bowl of lor mee is served with slices of fish cake, ngoh hiang, bean sprouts and slices of pork belly, along with a sprinkling of fried crispy bits. The lor is also tasty without being overwhelming or too thick!
Located in Whampoa Food Centre, the stall originated from the hawker’s father who used to sell lor mee behind Jit Poh Building during the ‘60s. They serve their lor mee with the four essential ingredients – batang fish, fried fish, pork belly and ngoh hiang, and you can opt to add on a lava egg too. The queue is generally quite long, and it can take about half an hour on average to get your food. What’s extra noteworthy is that their lor and chilli sauce is completely handmade and you can also customise your bowl with the noodles of your choice!
Jue Dai Lor Mee seems to be quite the hit at Hougang with a frequent queue here, and you’ll have not one, or two, but four different variations of lor mee here: Yam Roll Lor Mee, Chicken Cutlet Lor Mee, Traditional Lor Mee and Cod Fish Lor Mee. As for the gravy, think dark brown, starchy goodness that clings on to the noodles and ingredients with ease but isn’t overwhelming on the palate!
Zhi Xiang Special Lor Mee truly serves a special take on this lor mee indeed. Aside from the usual ingredients of ngoh hiang and braised egg and more, every bowl also comes with a side of deep-fried shredded yam bits for you to pour over. Another thing that might catch your attention is a sign that says ‘No MSG’, which is certainly rare for hawker food, making this the ideal bowl of lor mee for the health conscious!
Previously the famous Zhen Hao Lor Mee at North Bridge Road, Singapore Lor Mee moved to Toa Payoh with a new name. Apart from the usual batang fish, the stall also has lor mee variation with cod fish and snapper fish, and the gravy is less thick than what you’ll usually find at other stalls. They are generous with their ingredients, and some vinegar, chill and garlic ties the whole dish together and makes for a truly satisfying meal!
Located at Chong Book Market & Food Centre, Ang Mo Kio Lor Mee Laksa specialises in two dishes (duh). It’s not difficult to locate the stall, with long queues often forming here. A combination of yellow noodles and bee hoon, the ingredients include braised meat, fish cake, ngoh hiang, fried wonton, braised egg and bean sprouts. The gravy easily clings to the noodles and ingredients without being overly starchy or jelak!