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招牌菜
Having meals at this Malaysian food street can really be a killer for most of us as you will definitely have to go through the super long queue at almost most of the food stalls before manage to order your food. Same for this famous lor mee stall, I have queued almost near to twenty minutes. The portion served was rather too little when it presented to me. For the price of $6.00, this is definitely consider expensive. The dark sauce gravy is quite flavourful but just not enough for me to taste. Even the cheapest ingredients such as the yellow noodles are too little in portion as well. For this high price lor mee, I don't even deserve a full whole boiled egg instead of a half cut boiled egg. It is really frustrating to eat this famous lor mee and I will definitely not be back again to taste it. Service was also rude and unfriendly, stall is not that clean as well.
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This Lor Mee stall sells lor mee and bak chor mee. Since we were already queuing, I presume it would be better to buy both items, and I never tried this stall before during the many times I visited the Malaysian Food Street.My lor mee ($5) was a bowl of thin bee hoon, as the person told me only have thin bee hoon left. The thin bee hoon is able to absorb the flavours of the thick and fragrant broth. I like the ingredients inside especially the pork belly meat. The broth was tasty and not salty. Good choice!The bak chor mee pok ($5) was also a great choice. The bak chor mee is only available in mee pok, no other choices, which I wonder why. It tasted great after mixing the generous portion of bak chor, meat and mushrooms with the well seasoned mee pok. There are also meatballs in the soup. The mee pok is flavourful and springy with the QQ feel! To be frank, this is really quite a nice bowl of bak chor mee.
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Penang Hai Beng Hainan Lor Mee with Pork Belly (槟城海明海南卤面) - S$6/-I always thought that lor mee has an acquired taste so you either end up being a huge fan or not quite so. Apparently the broth had been cooked for nine hours before being served to customers and unlike the Singapore's rendition of lor mee, this did not have the typical strong garlic and vinegar taste but rather more of a herbal fragrance. It was not overly viscous and suitable for the mass. Singaporeans who have a palate for our local lor mee might not be used to it but upon secondary serving, the taste and flavours seemed to grow and while I accepted it eventually, I still prefer my lor mee done the Singapore-style.We went for the more luxurious version with added pork belly! The extra protein however was not as tender soft and had a rather distasteful 'pork' smell which did not go well for me. The clever use of yellow noodles, rice vermicelli, bean sprouts and pork skin (very sedap!) gave a good complementing texture. Overall, the serving was also generous for the price paid.
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this was lor mee with the pigs skin,mushrooms and spiced pork belly meat.this was dad's second round at lunch.was this worth his tummy space?mmhmm! i liked the gravy a lot! yes it was starchy but it was also very flavourful! the chilli though, please go to some other stall to get the red cut chilli padi to go with this.i loved my mushrooms and the pork belly was also well marinated.if you could afford the carbo load, definitely try this!
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It's hard to find decent Lor Mee in SG these days. The perfect mix of egg noodles and bee hoon, pork slices, hard boiled egg drenched in thick, starchy loh gravy sauce can be found from this stall. People who like their lor sauce to be extra thick and starchy will definitely enjoy the lor mee here. It's a little more heavy and dense than what you normally find in SG.
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