30 Seng Poh Road
#02-23 Tiong Bahru Market
Singapore 168898
Wednesday:
07:00am - 02:30pm
Enjoy dining without burning a hole in your pocket, no membership required
Founded in 2004, this Michelin Bib Gourmand stall often sees long queues for their delicious noodles.
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Their braising gravy starts out starchy gloopy, but gets silky thin as you eat. Enhanced with black vinegar, minced garlic, sambal belacan, and parsley, this has savoury sweet herbal sour spice flavour.
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The chewy thick flat noodles have a mild grainy sour sweet flavour, and together with the crisp bean sprouts with vegetal sweet flavour, picks up the gravy nicely.
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The star is the battered shark nuggets, crispy outside tender inside, crunching satisfyingly with meaty savoury salty flavour.
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Completed with tender braised pork belly with meaty salty savoury herbal flavour, and bouncy braised chicken egg with eggy salty sweet notes.
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Lor Mee
Lor Mee 178
@ Tiong Bahru Food Centre, 30 Seng Poh Road #02-23
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More details:
https://ivanteh-runningman.blogspot.com/2024/09/best-of-singapore-hawkers-casual-dining-lor-mee.html
Lor Mee with Shark Nuggets (S$5)
Known for its Shark Meat Fritters that deep-fried till perfection, goes so well with their thick and robust gravy.
Location: Lor Mee 178, Tiong Bahru Market, 30 Seng Poh Rd, #02-23, Singapore 168898
Just Google search tiong bahru market, and u will see "Lor Mee" as the most popular reviewed dish here.
There are 2 popular lor mee store here. Decided to line up at the one with the longer queue.
Chilli and garlic need to self service.
Came with 3 large pieces of crispy shark meat, that was battered excessively.
Gravy was quite thick and tasty, no wonder so long queue.
🦈 nuggets drew me to try the lor mee at this stall with an endless queue. Time check, it was only 10ish in the morning. Well, the regulars can’t get it wrong - if there’s a queue after so many many many years of operating at this hawker, the food must be good, if not great. Verdict? Yes it’s slurrrrps! Herbally broth that wasn’t overly herbally for my liking, with generous servings of fish cake, sprouts and some slices of lor bak. And the highlight? 3 fat shark nuggets fried to a crisp! ‘they remained crispy out, tender within. Texture of the “shark” meat is a cross between fish and chicken, a new intro to the tastebuds!
I don’t eat lormee very often (this is my third bowl ever) but this was pretty good! The sauce wasn’t too starchy, and I liked the shark nuggets. They were very crispy on the outside, and weren’t fishy nor oily.
