08:00 - 22:00
Mon - Sun
08:00 - 22:00
Above information is for reference only. Please check details with the restaurant.
Looking randomly for a quick breakfast fix after my errands at ICA Building and got to know one of the popular Lor Mee around the area.Chia Bee Lor Mee was housed in a coffee shop among the old estate and if you were to look left and right, you will only get to see those old folks enjoying their meal and chats with their friends on a lovely Saturday morning.Presentation of Lor Mee was typical with standard ingredients like fish cake, fried fish, bean sprouts, chinese parsley ladled with the starchy brown gravy aka "Lor Chap". The taste of the noodles and gravy was rather bland without adding chilli and garlic, and if you are looking for herbal taste, don't bother about it. Fish cakes were relatively small but the portion as a whole is more than what you can get at $3 outside.Even though that bowl of Lor Mee maybe standard rated, one good point to note will be their fried fish that deserved to be complimented. Fish was battered and deep fried to golden perfection. You can really tell that the fish was fresh and stands out most. continue reading
Took away a bowl of lor mee for $3. Good thing is that there's no additional costs for takeaway even though container was used. The man was kind enough to accede to my request of packing the noodles and gravy separately. There was a slight herbal taste in the gravy. I noticed that there were a few lumps in the gravy which spoilt the whole image. The noodles were soft and the ingredients were substantial. Loving the minced garlic and even though there was a spoonful of chilli in it, it was not spicy. Gravy was not fab but still worth a try I guess continue reading
Came here with a few friends to try for the first time.It's tucked away in a coffeeshop near the carpark entrance.Service was pretty quick and at first glance, the noodles seemed pretty impressive with a lot of ingredients.Unfortunately, a quick taste of the gravy showed that it was rather flat and it needed to be helped along by stirring the garlic, chilli paste, a dash of vinegar and some dark soya sauce.Fish was heavily battered and did not allow the texture or taste to shine through. continue reading
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