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Lor mee served in thick and gooey braised gravy, paired with black vinegar, minced garlic and chilli. I ordered the large bowl to share, loaded with fish cake, char siew, braised pork belly, popcorn ngoh hiang balls and beansprouts. I noticed that, unlike the usual lor mee, the braised egg is missing here. The popcorn ngoh hiang was crispy but also hard like a stone and I find the gravy was a bit too heavy and starchy 》$5 / Large
Bukit Purmei Lor Mee has reopened in Bugis! You can expect the same thick gooey “lor” with fishcake, braised pork belly, char siew and ngoh hiang balls. https://hungryghost.sg/bukit-purmei-lor-mee/
Ingredients wise, there were the usual sliced lor bak, char siew and fish cake.
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Unfortunately, the crispy fried batter found in Uncle Teo's lor mee had been taken off the menu. Instead, they were replaced with handmade ngor hiang balls.
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According to feedback on their Facebook, some found it hard but I beg to differ. Because everything in this bowl of lor mee was soft and gooey, I appreciate the chewy texture the ngor hiang ball gives.
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Read more: https://thedeadcockroach.blogspot.com/2021/03/old-bukit-purmei-lor-mee-now-run-by.html?m=1
Their “lor” (braising sauce), which is made with a combination of pork ribs, egg-white and five-spice powder, is still as good. The dark, viscous sauce was thick and sticky, and enhanced with copious lashings of black vinegar, chilli and garlic.
Read more: https://www.misstamchiak.com/bukit-purmei-lor-mee-bugis/