Famous Amoy St Lor Mee Since 1959 Is Now At Boon Keng
Lor mee aficionados, Amoy St Lor Mee is now open in Bendemeer Shopping Mall, just outside Boon Keng MRT Station! This newest stall adds to their growing list of locations, spanning Amoy Street Food Centre, Whampoa Drive Food Centre, Jurong East, Fernvale Hawker Centre, Ubi, and Senja Hawker Centre.
The new stall, like its other branches, only serves one item: Lor Mee ($4.50), though it also comes in a Jumbo Lor Mee ($5.50) version. Of course, you can then customise your bowl of the stewed noodles with any of their add-ons. Choose from Noodle ($0.50), Mee Hoon ($0.50), Braised Pork ($1), Batang Fish ($1.50), Mixed Fried ($1) and Onsen Egg ($1). Getting the basic $4.50 bowl means you won’t get the jammy-yolked marinated egg, but you’ll still be served a portion of everything else. If you’re wondering what Mixed Fried refers to, here at Amoy St Lor Mee, it includes ngoh hiang, that’s said to be house-made!
Unlike at other lor mee stalls, the viscous, savoury lor gravy here is thickened not with corn or tapioca starch, but plain flour. This switch makes it such that the gravy doesn’t turn watery as you dig in, and is meant to be less heavy on the stomach as well. Choose to have it with thick yellow Hokkien noodles, thin bee hoon, or a mix of both. Then tweak the flavours with vinegar, sliced red chilli, minced fresh garlic, and fresh coriander!
related: 11 Lor Mee Stalls In Singapore
This Popular Lor Mee Stall Has Been Around For More Than 50 Years
In case you didn’t know, lor mee is a traditionally noodle dish that has its roots in Xiamen, China. With its thick, starchy, dark-coloured gravy, this dish isn’t typically on top of Singaporeans’ must-eat lists. Of the few stalls that serve this dish today, Lorong Ah Soo Lor Mee is one of them, with a history that is said to date back more than 50 years!
Located on the second floor of Hougang Hainanese Village Centre, Lorong Ah Soo Lor Mee only serves one dish, Lor Mee, in two sizes: $4 and $5. What’s more, they only operate from 12pm to 3:30pm, for three-and-a-half hours, each day. This is only as long as they’ve got food to serve, which with the long queues is usually not the case.
When you pick up your order, you’ll have to add your own garnishes and condiments. Help yourself to as much fresh minced garlic, sliced red chilli, and chopped spring onions as you wish, and drizzle black vinegar to taste. The fresh, sharp flavours of these, and the acidity of the vinegar, help to cut through the viscous, thick lor mee gravy so it doesn’t get too jelak. At this popular Hougang lor mee stall, you get to pick your noodles: choose from thick yellow Hokkien noodles, thin, and thick bee hoon. You could get a mix of these too.
Famous Old-School Lor Mee Since 1988 In Jurong
When it comes to hawker food in Singapore, more specifically Hokkien noodle dishes, I feel like lor mee’s kind of the middle child. It’s not a dish that springs immediately to mind—such as Hokkien mee or mee hoon kueh—but you’ll still find people out there with a soft spot for the dish. Just go to any hawker centre with popular lor mee stalls such as Feng Zhen Lor Mee, and you’ll find noodle lovers queuing around the block for a hearty bowl to start off their day.
The original Feng Zhen Lor Mee stall is arguably the most ulu of the five outlets around Singapore. But, as someone who happens to live in said ulu region of Singapore, it was a simple bus ride to Taman Jurong Food Centre for some warm and comforting lor mee on a rainy morning. After all, they’ve been awarded the Michelin Plate—even more reason to head down.
As a third-generation stall that’s been around since 1988, Feng Zhen’s menu has seen some changes over the years, but one thing that has remained is their Traditional Lor Mee ($4/$5). Thick, dark gravy is poured over a heaping amount of yellow noodles, which are buried under a huge pile of fishcake, fried meatballs, braised egg, fried fish, and chunks of pork belly.
Keng Heng (Whampoa) Teochew Lor Mee (Golden Mile Food Centre)
This stall at Golden Mile Food Centre perhaps sells one of the best lor mee at Singapore.
The thick gravy is not only lasting (till you finish eating) but also tasty, flavourful and memorable taste. As with any other lor mee there are the other ingredients except the dried fish skin bits which are crispy and give the mee the texture it needed.
The price is not really surprising, as the hawker stall, the price range will not far from S$3-S$10 that’s depend what you order and how many food you order. But still affordable and the guarantee is you are not gonna disappointed with their food.
Keng Heng (Whampoa) Teochew Lor Mee – Full of Delicious Surprises!
Truth be told, Lor Mee is not the first thing I would order at a Hawker Centre. The thick, starchy sauce just seemed strange to me. However, I always keep an open mind when it comes to food. So, when I heard of Keng Heng (Whampoa) Teochew Lor Mee, I was keen to give Lor Mee another try!
Located in Golden Mile Food Centre, this unassuming Lor Mee stall attracts snaking queues even on weekdays. I went down around 12pm on a Wednesday and there were around five people in the queue. Once I got my bowl of Lor Mee, I turned around and saw almost 10 people in line! One of the best parts of Keng Heng (Whampoa) Teochew Lor Mee is its value. The dish is reasonably priced(from $3 – $5). I ordered a $5 portion and got a large serving of ingredients such as fried wantons, fish, fishcake, pork belly and crispy fish skin.
With so many different ingredients, every bite of this Lor Mee will be a lovely surprise! The thick, starchy sauce that makes Lor Mee so famous is either loved or hated by people. While I fall in the latter group, Keng Heng’s Lor Mee sauce is one of the best I have tried! The sauce was thick, but not starchy to the point where it was difficult to eat. The thick sauce clung to the noodles, which were also well cooked and not mushy. I highly recommend adding all the sauces available at the stall, such as raw garlic, vinegar and chilli sauce. These sauces help lift the Lor Mee sauce, which can be quite heavy on its own. The auntie who takes your order adds in the sauces for you, so make sure to let her know if you want more or less of anything!
Keng Heng Whampoa Teochew Lor Mee Ghim Moh Link
Keng Heng Whampoa Teochew Lor Mee (庆 兴 黄 埔 潮 州 卤面) and Yu Pan (御 品 果 条 汤) at Foodfare coffeeshop at Ghim Moh Link were two new places that we visited recently. It seems like we will be returning to this part of south-west Singapore quite frequently.
According to its website, “Foodfare was established in 1995 with the social purpose of providing affordable, tasty and healthier meals to the community”. It also has a social mission to “provide value, quality cooked food in Singapore by providing a pricing benchmark for the industry to follow”. It has more than 100 locations nationwide. The NTUC Foodfare coffeeshop at Ghim Moh Link is one of the nicest coffeeshops in Singapore that I have seen. It is bright and clean. There is a high ceiling and each stall has big clear signs. It is also convenient, right next to a multi-storey carpark and Ghim Moh Fairprice supermarket.
Keng Heng Whampoa Teochew Lor Mee is a famous lor mee stall in Golden Mile food centre that I have heard of but never tried. Golden Mile is undergoing some renovations at the moment and Keng Heng Lor Mee Ghim Moh is their second outlet.
KENG HENG (WHAMPOA) TEOCHEW LOR MEE @ GOLDEN MILE FOOD CENTRE
Thankfully, there is another very popular lor mee stall at the food centre called Keng Heng (Whampoa) Teochew Lor Mee (慶 興 (黃 埔) 潮 州 鹵 麵) which have appeared on Makan Places: Lost & Found. It is also the winner of the 2012 King Of Kings (王 中 王) award.
As its name implies, the stall actually had its beginnings at Whampoa Drive Food Centre. It was there for a good ten years before shifting to Lucky Plaza Food Centre for the next three years. It shifted again and this time, they came to Golden Mile. If you had paid attention to their name, theirs is Teochew lor mee and not the usual Hokkien lor mee. What is the difference between the Teochew and Hokkien style? Isn't lor mee just... lor mee?
According to the owners, Teochew lor mee does not have braised egg. They emphasized more on the braised meat and ngor hiang. Their lor which is cooked from a broth of chicken bones, pork bones and anchovies is also not as sweet. Apart from the braised meat and ngor hiang, other ingredients included fish cake, battered fish meat, fried wanton and fried fish skin.
We tried Singapore’s worst-rated Lor Mee stall
In all honesty, I sought out Yuan Chun Famous Lor Mee without knowing of its reputation online. All I knew about this hawker stall was that: 1) it sold lor mee; 2) it’s listed on the Michelin Guide; and 3) it’s located at Amoy Street Food Centre.
By all means, it seemed like Yuan Chun Famous Lor Mee was pretty decent. Multiple other food bloggers had also written about them, attesting to their long legacy as they’ve been at Amoy Street Food Centre since 1984. Even famous Australian chef Marion Grasby was seen patronising the stall on 7 Mar 2023! It was only when I took a look at its Google Reviews that I did a triple take. “Wait… This can’t be right,” I said to myself. “1.8 stars … Really?!” Indeed, at the time of writing, Yuan Chun Famous Lor Mee had racked up an abysmal rating of 1.8 stars, with a total of 85 reviews.
Most reviews agreed that while Yuan Chun Famous Lor Mee served a great bowl of lor mee in the past, standards have since dropped to a point of no return. “Avoid at all cost” the reviews said. “The lor sauce is a watery mess of sandy sour water I cannot even call it broth.” And the worst comment I’ve seen thus far: “You have to murder me to get me to come back.”
Keng Heng Whampoa Teochew Lor Mee
The thick, gooey, starchy and nicely flavoured braised sauce is well-balanced and savoury.
Each bowl is accompanied by braised pork belly, fish fritters, fishcake, fried wanton, ngoh hiang and crispy fish skin. Remember to bite the fried fish skin first and not leave it soaking in the braised sauce for too long.
Feel free to request more condiments such as chopped garlic, chilli padi, sambal belacan and black vinegar as it complements and brings the flavours of lor mee to another level
10 Best LOR MEE In Singapore – Starchy, Gooey Gravy Goodness
Lor mee 卤 面 is a popular Singapore hawker noodle dish categorised by thick gravy cooked with corn starch, five-spice powder and eggs, added with ingredients such as hard-boiled eggs, fish flakes, fish cake, ngor hiang (meat rolls) or fried fish – depending on the stall.
To complement the savoury flavours, customers add a drizzle of the rice-based black vinegar (usually the Chinkiang), some minced garlic, and for spice lovers, a dollop or two of sambal chili. For this Lor Mee listicle, I tried more than 20 famous stalls, and I personally found this hawker listicle harder to compile than the usual – because the famous stalls are located at far ends of the island, with very long queues, and operate for short hours. And it is starchy and filling, so I cannot cover more than a stall a day. (For food centres with 2-3 famous Lor Mee stalls, I go back on separate trips to try all of them.)
To me (while some may not agree with), the most important component of Lor Mee is the ’lor’ (gravy) itself. I am always looking out for that ‘magic’. It should be flavourful, and can hold on its own even without including additional vinegar, chilli or garlic. Here are 10 more luscious Lor Mee you can find in Singapore:
- Xin Mei Xiang Zheng Zong Lor Mee 新 美 香 卤 面
- Feng Zhen Lor Mee 鳳 珍 鹵 麵
- Keng Heng Whampoa Teo Chew Lor Mee 慶 興 黃 埔 潮 州 鹵 麵
- Lorong Ah Soo Lor Mee 羅 弄 阿 蘇 卤 面
- Soon Lee Lor Mee 顺 利 滷 麵 攡
- Zhi Xiang Special Lor Mee 智 翔 特 制 滷 麵
- Lor Mee 178 鹵 麵178
- 71 Lor Mee
- Best Lu Mian In Town
- Hui Wei Lor Mee
