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51 Old Airport Road
#01-116 Old Airport Road Food Centre
Singapore 390051

(open in Google Maps)

06:00am - 02:00pm

06:00am - 02:00pm

06:00am - 02:00pm

06:00am - 02:00pm

06:00am - 02:00pm

06:00am - 02:00pm


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From the Burpple community

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.

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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?
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.

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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.

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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 ♡