This legendary stall was established in 1973, and today is run by 2nd-generation owner Lim Chong Teck. An award-winning brand, they continually attract good queues across their 6 outlets islandwide.
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The thick gloopy starchy braising gravy has wisps of egg, enhanced with black vinegar, minced garlic, sambal belacan, red chili, and parsley. Carries robust savoury salty sour earthy herbal spice flavour.
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Garnished with chewy thick flat noodles, crisp bean sprouts, tender braised pork belly, bouncy braised chicken egg, soft 5 spice roll, and heaps of flaky fried mackerel fish. Has meaty eggy fishy savoury salty sweet herbal flavour, yum.
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Filling and satisfying, the kind of rendition you'll crave.
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Lor Mee
Xin Mei Xiang Zheng Zong Lor Mee
@ Old Airport Road Food Centre, 51 Old Airport Road #01-116
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More details:
https://ivanteh-runningman.blogspot.com/2024/09/best-of-singapore-hawkers-casual-dining-lor-mee.html
Whenever we are at the hawker centers or coffee shops, lor mee is never an option for us. Gobbler & Nibbler can count the number of times they have eaten lor mee in their entire lives. But yet we have been returning back for this 新美香 lor mee.
We prefer this version with fish meat bits and pork slices with lots of vinegar and diced garlic - rather than the fried fish with ngo hiang kind of lor mee.
This is a biased review as this is the ONLY lor mee I have ever eaten as the starchy gravy scares me to death. To my delight, the gravy here is light from the generous amount of vinegar and chilli mixed in and I had no problems finishing every bit of it. I even had to stop myself from drinking the gravy on its own….
Gravy-aside, the sliced fish chunks were also great and I like that they present you an option of the various type of noodles you’d like. The only downside is the hour-long queue!
This is probably not the first time I am featuring Xin Mei Xiang Lor Mee and definitely not the last time.
The gravy is just perfect and I just love their shredded fried red snapper bits.
My favourite lor mee in town has opened a new outlet in Balestier. Looking forward to trying it soon!
Really the best lor mee in Singapore.
Been hearing lots of good reviews, especially on food king.
Usually closes early. So never got the chance to eat. Have to go down early for this on a Sunday.
Queue was around 30mins long during sunday lunch time
The fish chunks were soft and tender.
The sauce sibei thick. And smells and taste so good.
Will come back queue another 30mins next time
🍴DINE OUT🍴
📍Xin Mei Xiang Lor Mee, Old Airport Road Food Centre📍
💸 Lor Mee: $5
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Woke up super early to try this highly raved lor mee at old airport road hawker centre which always has long, snaking queues.😵 To us, having deep fried items like ngoh hiang or yam roll in lor mee are a must so this bowl of lor mee which includes mainly flakes fish and braised meat was something really different.😬 The flaked fish added a really nice savoury touch, and the gravy really blew us away. Flavourful but not too starchy and just the right consistency, which made the gravy super palatable.🤤 Also, definitely get the bigger bowl of lor mee as it's more worth it with the humongous pile of flaked fish on the noodles!🐟 Overall, a good bowl of lor mee and especially if you haven't had this variation with the flaked fish, definitely worth a try!👍
Lor mee ($4/$5)
⭐️ 5/5 ⭐️
🍴Probably our favourite #lormee in Singapore! We would willingly brave their erratic opening timings (do check their Facebook for updates after 11pm) and meandering queues to secure a excellently executed bowl. The star was their gravy that was a perfect composition of five-spiced braise sauce, sour vinegar, spicy chilli, fragrant garlic, and fresh coriander. The starchy consistency was also on point - not overly so, but just enough to liberally coat each strand of noodles.
Would recommend topping up the $1 as you get your money’s worth with the generous mountain of ingredients. Love that their version feels healthier with their use of pan fried fish instead of fried fritters and leaner pork meat. There’s a choice of thin beehoon or yellow mee, and we appreciated both. The former soaks up the gravy particularly well while the later adds a firmer textural contrast and slight egginess.
Overall? There’s just a je ne sais quoi to this bowl.
📍Xin Mei Xiang Lor Mee, 01-116, old Airport Road Food Centre, 51 Old Airport Road, Singapore
Insta: cafehoppingkids
I was curious to try out this famous lor mee although I’m not a fan of lor mee. Came to visit Old Airport at Saturday morning 10.30am, queue for 1 hour until I get to enjoy my bowl.
To be honest, the most stand out from this dish is the gravy. They did a good job in making the gravy tasty. So everything it covers become good.
The meat topping was shredded fish meat & thin tiny pork belly.
In my opinions nothing specials other than their gravy. The pork belly was too tiny, you can’t even feel you bite a pork belly. The staff recommend me to order yellow noodle mixed with thin bee hoon. Which I did, but seems yellow noodle alone will do just good. 3 options for the carbo: yellow noodle/bee hoon/kway tiao.
The verdict: although the gravy was tasty I don’t think it worth the queue for 1 hour.
While most hawker food see a pool of contenders for "best", Xin Mei Xiang's rendition of 𝗟𝗼𝗿 𝗠𝗲𝗲 ($4/5/6) seemed to have abnormally strong backing and recommendations from many — reflected in their hour long queues.
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The essence of the dish is in its gravy and theirs was expertly rendered — thick and consistent with little hint of starchiness. The drab shade of brown deceptively concealed a wealth of deep and robust flavours, accented by agreeable sweentess. Punchy vinegar zest and bright chili added levity to the hefty richness — proportioning was inch perfect and not a shred of cloyingness was felt.
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In place of fried fritters commonly found in other renditions, an eye-catching amount of pan fried fish swam about the pool of brown, each mouth flaky and fresh. A very convincing classic, but didn't astound to the extent for me to consider another 1 hour queue. The Tiong Bahru ones might suffice for me.
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[𝘿𝙖𝙠𝙤𝙩𝙖] 𝙓𝙞𝙣 𝙈𝙚𝙞 𝙓𝙞𝙖𝙣𝙜 𝙇𝙤𝙧 𝙈𝙚𝙚
📍 𝗢𝗹𝗱 𝗔𝗶𝗿𝗽𝗼𝗿𝘁 𝗥𝗼𝗮𝗱 𝗙𝗼𝗼𝗱 𝗖𝗲𝗻𝘁𝗿𝗲, 𝟱𝟭 𝗢𝗹𝗱 𝗔𝗶𝗿𝗽𝗼𝗿𝘁 𝗥𝗱, # 𝟬𝟭-𝟭𝟭𝟲, 𝗦𝗶𝗻𝗴𝗮𝗽𝗼𝗿𝗲 𝟯𝟵𝟬𝟬𝟱𝟭
⏱️ (Wed-Tues) 6am-2pm; 𝒄𝒍𝒐𝒔𝒆𝒅 𝒐𝒏 𝑻𝒉𝒖𝒓𝒔
Lor Mee at Xin Mei Xiang Zheng Zong comes in three sizes - the $5 bowl, which comes with much more toppings such pan fried fish flakes, braised pork, braised egg, beansprouts, fresh chillies and fresh parsley.
Read more: https://www.misstamchiak.com/xin-mei-xiang-lor-mee/
The sauce, a key element in a good Lor Mee, was quite unlike any others I had before – thick and flavourful as it was prepared with five-spice and other seasonings.
The balance of being vinegary and spicy was done just right.
Where is your favourite Lor Mee in Singapore?
bit.ly/michelinsingapore
#DFDHawker
I never intended to finish that sauce but I did anyway.
Topped with fish flakes, braised meat and half braised egg. The fish flakes are quite dry but after mixing with the gravy, it complements well. There are no clumps of starch found in their gravy and is always of the right consistency. If you’re a fan of vinegar, do ask for more because their vinegar is quite flavorful and fragrant.
(S$5, also available in S$4 and S$6)
Topped with Spanish Mackerel, braised meat and egg, this Lor Mee, however is definitely worth the wait. Their gravy is never too starchy or watery but just the right consistency to easily coat every strand of the flat yellow noodz. Ask for their homemade chilli to complete the meal but be forewarned they can be a bit heavy-handed on the vinegar.
I am rather fussy when comes to lor mee and this stall never disappoint! Currently my favorite! But be there early cuz the Q is madness long.
A snaking long queue would be the easiest way to spot the stall! Pls try to reach before 1pm on weekends, else very likely to be sold out (happened to me twice, sobs).
The fish flakes are rather dry but give it a good stir and mix into the smooth gravy! You'll be surprised at how well the dry fishes are in giving the noodles another dimension in terms of texture. I've never found clumps of starch in their lormee. The gravy is always of the right consistency; not too thick, not too watery.
p/s: i always put more vinegar to it, giving it a slight sour kick! one of my favourite weekend breakfast food ♡
Their special would be the fried fish roes to go along with the fried fish. Do mix in their chilli for the ultimate kick in the thick Lor Mee sauce, just as satisfying but without the long wait.
We queued about an hour for this during lunch time on a Sunday, which is actually quite fast considering how long and snaking the queue really was. The flavors are very well balanced with the perfect ratio of garlic, vinegar and chili. They are also very generous with the fish for sure!
BY FAR, the best bowl of lor mee i ever had. The gravy is so smooth, not too salty, very fragrant, and binds together all the ingredients really well together. Every bite pack with the coriander aroma, smoothly salted fish pieces, slight vinegar punch, fragrant from the chilli paste, and lastly the garlic to make the taste deeper. It is amaaazzinngg. MUST TRY
For our last lunch in Singapore, Konde had to queue for more than 30 minutes (watch my latest IG story) since I really wanted him to try the best LOR MEE ever before we leave. What is this dish? Basically, para siyang LOMI natin 😂 Singapore's lor mee is a Chinese-inspired noodle dish served in a thick starchy gravy with thick flat yellow noodles. The lor mee of this specific stall, which is located at the best hawker centre (Old Airport Road) is served with slices of chicken, sardines, pork in a thick, five-spice braised sauce 😍 Add a bit of chilli and vinegar, BOOM SERREP SERREP! ❤
P.S. The wanton mee stall near the parking entrance (Hua Kee Hougang Famous Wanton Mee) is also popular, I had to queue for 20 minutes. Basta the best itong hawker na ito talaga! .
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#lormee #burpple #foodie
