Yew Tee Feng Zhen Lor Mee (Jurong East)

Founded in 1997 by Madam Teo Siew Tin, this popular stall is now run by her children, sons Du Han Zhong and Du Han Chuan, daughter Jaycee Du.
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The braising gravy has a nice starchy thickness, and enhanced with black vinegar, sambal belacan, and minced garlic, has a deep savoury salty herbal sweet spice flavour.
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The thick flat noodles, bean sprouts, and fish cake, are fairly standard, chewy crisp springy in texture respectively, with combined grainy sweet savoury flavour.
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But the stars are their hand made items, from the tender braised pork belly with meaty salty savoury herbal flavour, the bouncy braised egg with eggy salty sweet flavour, and the addictive crunchy fried yam / taro fritters with savoury earthy salty flavour.
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Lor Mee
Yew Tee Feng Zhen Lor Mee
@ 787B Choa Chu Kang Drive #01-241
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More details:
https://ivanteh-runningman.blogspot.com/2024/09/best-of-singapore-hawkers-casual-dining-lor-mee.html

Ngoh Hiang
Meaty with yam filling, & with loads of chestnuts for a crunch .

Prawn Roll
well-marinated, crispy & tender moist inside

Prawn Dumplings
Crispy and fill with whole prawn.

They certainly don't scrimp on the portion. Each bowl of gooey slurping goodness is fill to the brim with myriad of ingredients.

What I tried,

Traditional Lor Mee
With handmade fried pork balls, braised pork belly, fishcake and half a braised egg.

What binds everything in the bowl together is definetly the viscosity gravy. The gravy is savoury & luscious, but not overly thick with a robust flavour & a hint of sweetness. For the fullest enjoyment, top it off with a dollop of garlic, some vinegar, & their homemade sambal chilli, which are the essential condiments for lor mee. The noodles has a good bite & really satisfying to slurp them up with the gravy. The vinegar & garlic also help to give the noodles some oomph. Their handmade in house fried pork balls is also the main selling point here. These bite-sized fried pork ball are chunks of perfection! Each bite is well-seasoned, crispy on the outside, tender on the inside & still remain crispy after being in the gravy for awhile. The pork belly are tender with nice meat to fat ratio.

Lor Mee, there's just something about the combination of yellow noodles and thick luscious gravy that make it so irresitable. Been hearing about @yewteefengzhenlormee & glad I finally try it. They certainly don't scrimp on the portion. Each bowl of gooey slurping goodness is fill to the brim with myriad of ingredients.

What I tried,

Specialty Lor Mee
With specially-made Egg Beancurd, Fish Dumpling & handmade Fried Pork Ball.

After a sip of the gravy, I can understand why there is so much hype around it. What binds everything in the bowl together is definetly the viscosity gravy. The gravy is savoury & luscious, but not overly thick with a robust flavour & a hint of sweetness. For the fullest enjoyment, top it off with a dollop of garlic, some vinegar, & their homemade sambal chilli, which are the essential condiments for lor mee. The noodles has a good bite & really satisfying to slurp them up with the gravy. The vinegar & garlic also help to give the noodles some oomph. Their handmade in house fried pork balls is also the main selling point here. These bite-sized fried pork ball are chunks of perfection! Each bite is well-seasoned, crispy on the outside, tender on the inside & still remain crispy after being in the gravy for awhile. The egg beancurd is so crispy on the outside & soft on the inside with a nice eggy-ness to it.