The stall name appeals to me as my grandma was a Lor Mee hawker too.

The uncle only sliced the lor Bak (Braised pork belly) upon my order, ensuring the meat was fresh and moist when served. I like the way he took pride in his work, putting in effort to arrange the ingredients neatly and beautifully, creating a visual element that captured my eyes. (Usually I am the "art director" who arrange the food before I take pictures! 😅 )

The bowl was topped with generously-thick slices of lor bak, Ngoh Hiang, half a braised egg, one deep fried fish nugget and some crispy batter bits. The Lor (thickened gravy) tasted good and I could make out the spices used before mixing everything up but the gravy turned runny too quickly.

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