sheng_yi_fa_lor_mee_nov2024_williamwlloo_01
sheng_yi_fa_lor_mee_nov2024_williamwlloo_01

Sheng Yi Fa Lor Mee Customised Goodness

Lor Mee, Street Food, Non-Halal

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Post by Chiefeater William WL Loo

Singapore style lor mee comes with fried fish in batter, meatballs, ngor hiang and other processed ingredients and small bits of braised pork belly. I believe this evolved out of necessity and contingency cuz braised pork trotter, pork belly and chicken feet are not only expensive but hard to prepare.

I like this stall Sheng Yi Fa Lor Mee cuz you decide how much chopped coriander, black vinegar, chopped garlic, chillies and sambal to put in.

The most defining part of a lor mee is of course the 'lor' or thick gravy from stock of meat, bone and skin, made fragrant by 5 spice powder, soya sauce n thickened with starch. I guess in lieu of meaty stock most hawkers here just use oyster sauce, dark soya sauce and MSG.

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