Tiong Bahru Lor Mee Hot
Tiong Bahru Lor Mee is long established and famous hawker stall specialising in Lor Mee (other types of noodles available) with varied homemade topping in a special gravy.
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My holy grail lor mee
I think the title says it all. Lor mee is a tough love, but I'll gladly have this for breakfast without complaints. My momma (how come she knows all the good stuff?!) brought me here and I've since been a convert. She also tirelessly queues for us so in case your momma isn't as awesome as mine, you've been warned! The snaking queue is a common occurrence and due to the stall's location it might even extend to less sanitary areas like the dish collection and toilets section.
What is so amazing with their lor mee is they have fried fish bits. Perhaps its not the rarest find in lor mees nowadays but somehow they managed to make their version stand out. They have a bunch of other fried goodies they toss into the serving and oddly it's not overpowering nor is it too much for one to stomach. The gravy is thick and well-made and not jelat (flavor overdose).
The ultimate best part of this place is they have chopped garlic and chilli padi put outside so you can help yourself to however much your belly desires. And for me, that's a lot.
A household name in Lor Mee.
I remembered not liking Lor Mee as a little child. In fact, I hated the gluey consistency of the gravy, the flat wheat noodles and stickiness of the dish. So badly hated that, whenever my parent bought it for breakfast on weekends, I will refused to eat it. But all that changed when my dad bought it one Sunday morning from the then old Tiong Bahru wet market where this long established Lor Mee "institution" was located. I can't explain why I actually ate it then. Perhaps my dad did a great job in convincing me. He went "son, do you really want to miss this famous dish from Tiong Bahru? I queued 30min for it. Many sat at the stall, sweating in the humid market, just to eat it!".
In fact, from then on, I only eat Lor Mee from this stall and no where else. On retrospection, I must have been such a fussy eater and a "culinary" burden on my parents.
Moving forward, of course, the stall is sited at their current Tiong Bahru Food Centre since the centre was constructed. It is definitely more pleasant and hygienic dining at the food centre now. And looking at the consistent long queue, Tiong Bahru Lor Mee have been endearing itself to many a Lor Mee lovers and converting non-believers.
So what so great about Tiong Bahru Lor Mee ? It's quite hard to describe. It's a feeling and emotive thing. Perhaps it's the varied ingredients added, like the crispy ngoh hiang and meat dumpling, fish meat & cake and braised egg, etc, accompanied with the usual (but must-haves) condiments like chopped garlic, Chinese parsley and chilli And of course the vinegar (some don't like it) as it marries up and "customized" a taste that is "unique" to yourself. And of course, it helped that the noodles are of the right texture, without being too chewy or mushy and the braised gravy - the most important part of the dish is thick, smooth and of the right consistency.
So to all none Lor-Mee believers, take my advice - "Do you really want to missed out on this famous dish? that many queue at just to savour the "heaven" in bowl ?" Try it sometime, soon.