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2013-11-21
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The star of the lor mee lies with the gravy. The richness, stickiness, seasoning and tastefulness are most prominent factors to define a good, average or bad of the lor mee. Of course, the toppings make up the other portion of the impression. Lorong Ah Soo Lor mee did not come with crispy fritters or crunchy fried fish which is quite a disappointment; it was just like eating a plate of chicken rice without the chicken meat. Besides the ordinary braised egg and shredded lean meat, the Ngor Hiang
The star of the lor mee lies with the gravy. The richness, stickiness, seasoning and tastefulness are most prominent factors to define a good, average or bad of the lor mee. Of course, the toppings make up the other portion of the impression. Lorong Ah Soo Lor mee did not come with crispy fritters or crunchy fried fish which is quite a disappointment; it was just like eating a plate of chicken rice without the chicken meat. Besides the ordinary braised egg and shredded lean meat, the Ngor Hiang was not outstanding and nothing worth to mention. The gravy was heavy on the sal,t making the gravy a little too salty for our liking, though the gravy was starchy thick and rich in texture. The overall taste was lacking of the much needed characteristic of a good “Lor” or gravy.
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