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

Tantalising noodle n really goes well w the appetite for a proper Lor Mee... Pork belly meat is smooth n not too oversize.. the gravy is jus perfect n savoury.. it sets the standard n im glad to haf a taste of it n will return...

While most hawker food see a pool of contenders for "best", Xin Mei Xiang's rendition of ๐—Ÿ๐—ผ๐—ฟ ๐— ๐—ฒ๐—ฒ ($4/5/6) seemed to have abnormally strong backing and recommendations from many โ€” reflected in their hour long queues.
The essence of the dish is in its gravy and theirs was expertly rendered โ€” 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 โ€” proportioning was inch perfect and not a shred of cloyingness was felt.
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.
[๐˜ฟ๐™–๐™ ๐™ค๐™ฉ๐™–] ๐™“๐™ž๐™ฃ ๐™ˆ๐™š๐™ž ๐™“๐™ž๐™–๐™ฃ๐™œ ๐™‡๐™ค๐™ง ๐™ˆ๐™š๐™š
๐Ÿ“ ๐—ข๐—น๐—ฑ ๐—”๐—ถ๐—ฟ๐—ฝ๐—ผ๐—ฟ๐˜ ๐—ฅ๐—ผ๐—ฎ๐—ฑ ๐—™๐—ผ๐—ผ๐—ฑ ๐—–๐—ฒ๐—ป๐˜๐—ฟ๐—ฒ, ๐Ÿฑ๐Ÿญ ๐—ข๐—น๐—ฑ ๐—”๐—ถ๐—ฟ๐—ฝ๐—ผ๐—ฟ๐˜ ๐—ฅ๐—ฑ, # ๐Ÿฌ๐Ÿญ-๐Ÿญ๐Ÿญ๐Ÿฒ, ๐—ฆ๐—ถ๐—ป๐—ด๐—ฎ๐—ฝ๐—ผ๐—ฟ๐—ฒ ๐Ÿฏ๐Ÿต๐Ÿฌ๐Ÿฌ๐Ÿฑ๐Ÿญ
โฑ๏ธ (Wed-Tues) 6am-2pm; ๐’„๐’๐’๐’”๐’†๐’… ๐’๐’ ๐‘ป๐’‰๐’–๐’“๐’”

1 Like

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:ย 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 โ€“ 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 youโ€™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.