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Contemplated whether to keep this a secret since I love it so much but is afraid of the queue getting any longer.
Found out about this when I was on a traditional Lor Mee hunt. First, the Lor was very strong and the garlic and coriander enhanced the taste and made it perfect. The highlight was the ngoh hiong that was fried and soaked up all the Lor. The strong contrast between the crunchie fried dough and the silky Lor made the noodle even more memorable.
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