Our lunch today, two servings of lor mee. I appreciate it that the noodles, lor (sauce) and crispy fritters were all packed separately so it doesn't become a soggy mess when we reached home. $10 for all these food.
Over the thick flat yellow noodles were pieces of ngoh hiang, fish cake, braised pork belly, bean sprouts, chopped garlic, chopped scallion, cut chili padi, and sambal belacan. Quite generous! (No braised egg.)
Separately in a plastic bag, fried fish skin, fried wanton and fried fish nuggets. I popped these in a pre-heated toaster for a couple of minutes and they came out nicely warm and crackly.
In goes the warm, thick gooey starchy sauce like molten golden-brown lava. The lor is the soul of lor mee that holds the whole dish together and Keng Heng makes one of the best in the business in Singapore. The lor held up well and didn't turn into water during the journey home 👍
Pop in the crispies and lunch is served 😄
The noodles clumped together a bit but a little tossing and shaking loosened everything up. There was more than plenty of sauce to smother every strand of noodle with well balanced savoury, subtly tangy vinegar flavour. (Yes, they squeeze a dash of black vinegar in every serving.) The garlic, cut chili padi and quite spicy sharp sambal belacan added layers of heat and umami to the sauce and the entire dish.
Come support our hawkers, help them tide over this extraordinary times.
There are many hawkers who are not signed up with the Big Three delivery platforms and rely on walk-in customers to dabao their food. Together, we play our part to help preserve Singapore's hawker culture and heritage.
Other top choices to dabao at Golden Mile Food Centre 👈 click
Written by Tony Boey on 21 May 2021 🥡 Day 6 of Singapore Phase 2 Heightened Alert to curb Covid-19 spread.
Image of the Big Three courtesy of Wikipedia.
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