[CLOSED] Lor Mee GHS (Albert Centre Market & Food Centre)

Besides the awesome stall at Old Airport Road, where else serves good lor mee?
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This was taken at @lormeeghs, where there were fresh ​fried sea bream​ meat (Ang Go Li Fish) accompanied with slices of ​braised pork belly​, half a ​braised egg​, ​bean sprouts​, ​parsley​, freshly grinded ​garlic paste​, a dash of ​vinegar​ and ​chilli.. all of which sits atop the thick, ​flat yellow noodles​.
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They've however closed permanently. Seeking for other lor mee places now..

Have you tried this lor mee yet? The gravy was nicely flavoured by the ingredients, using potato starch, chinese herbs and spices.. all left to boil over long hours. But what sets this apart is the use of fried sea bream, which have a much better bite compared to shark meat or battered dory used in other lor mee.
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This stall actually started in the 1980s, and Mr Goh is still using the recipe passed down by from his mother-in-law.
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Albert Food Centre
270 Queen St,
Unit 01-53
Singapore 180270
⏱️
10am to 8pm (Saturday to Thursday)
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#LorMeeGHS #foodporn #burpplesg #foodiegram #sgfoodies #sgfood #instasg #foodstagram #instafood #instafood_sg #foodcoma #gastronomy #uncagestreetfood #foodie #hungrygowhere #foodphotography #cafesg #foodgasm #sgfoodblogger #vscosg #burpple #fooddiary #sgig #yummy #jiaklocal #eeeeeats #noodle #noodlesoup #liftingnoodles #singapore

I'm hungry now as I'm typing this. I like the lor mee here, where there were fresh ​fried sea bream​ meat (Ang Go Li Fish) accompanied with slices of ​braised pork belly​, half a ​braised egg​, ​bean sprouts​, ​parsley​, freshly grinded ​garlic paste​, a dash of ​vinegar​ and ​chilli.. all of which sits atop the thick, ​flat yellow noodles​.
🔸
This isn't a new stall. It first started in the 1980s, but just reopened after an 8-year hiatus. Mr Goh is still using the recipe passed down by from his mother-in-law, culminating in a bowl of yellow flat noodles with signature gravy made from potato starch, chinese herbs and spices.. all left to boil over long hours.
🔸
I first visited this stall because I'm supporting my friend @spadely and his dad's lor mee, and found that I really like it. Give this a try and let me know if you love it too?
📍
Albert Food Centre
270 Queen St,
Unit 01-53
Singapore 180270
⏱️
10am to 8pm (Saturday to Thursday)

Finally, the stall which started in the 1980s has reopened after an 8-year hiatus. Mr Goh is still using the recipe passed down by from his mother-in-law, culminating in a bowl of yellow flat noodles with signature gravy made from potato starch, chinese herbs and spices.. all left to boil over long hours.
🔸
I loved this, and I found the gravy sufficiently flavoured by the ingredients. What sets this apart from other lor mee is the use of fried sea bream, which I found to have a much better bite compared to shark meat or battered dory used in other lor mee.
🔸
I first visited this stall because I'm supporting my friend @spadely and his dad's lor mee stall, and found that I really like it. Give this a try and let me know if you love it too?
📍
Albert Food Centre
270 Queen St,
Unit 01-53
Singapore 180270
⏱️
10am to 8pm (Saturday to Thursday)

Mr Goh’s Lor Mee - fried sea bream, chunks of braised pork belly, ngoh hiang, egg, chilli sauce, and fresh garlic.

Read more: https://www.misstamchiak.com/lor-mee-ghs/

Re-opened after an 8-year hiatus, @LorMeeGHS that had been around since 1989 is back! Using family recipe passed down from the previous generation, they serve bowls of lor mee the traditional way.
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Each bowl of lor mee (from $4) is accompanied with slices of ​braised pork belly​, half portion braised egg​, ​bean sprouts​, ​parsley​, freshly ground ​garlic,​vinegar​ and ​chilli​ paste. However, the yellow flat noodle with thick starchy gravy was topped off with generous chunks of fried sea bream. An ingredient which I understand that had been used in their recipe since ages ago!
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卤麵GHS
Address: 270 Queen Street, Unit 01-53, Albert Food Centre, Singapore 180270
#LorMeeGHS