| Restaurant | Total Votes | Your vote |
|---|---|---|
|
Guan Kee Lor Mee
Blk 75 Toa Payoh Lor 5, #01-43, Toa Payoh West Market & Food Court, Singapore 310075
|
0 |
0
|
|
Lim Tee Lor Mee
Blk 51 Old Airport Road, #01-107, Old Airport Road Food Centre, Singapore 390051
|
0 |
0
|
|
Huang Ji Lor Mee
Blk 127 Toa Payoh Lor 1, #02-36, Toa Payoh Vista Market, Singapore 310127
|
0 |
0
|
|
Lucky Lor Mee
Blk 51 Old Airport Road, #01-79, Old Airport Road Food Centre, Singapore 390051
|
0 |
0
|
|
178 Lor Mee
Blk 84 Bedok North Ave 1, #01-74, Bedok North Road Food Centre, Singapore 460084
|
0 |
0
|
|
New World Lor Mee
Blk 505 Beach Road, #B1-48, Golden Mile Food Centre, Singapore 199583
|
0 |
0
|
|
Ong Kee Lor Mee
Blk 4A Woodlands Centre Road, #01-61, Woodlands Civic Centre, Singapore 731004
|
0 |
0
|
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Ayer Rajah Lor Mee
Blk 503 West Coast Drive, #01-83, Ayer Rajah Food Centre, Singapore 120503
|
0 |
0
|
|
36 Lor Mee
Blk 335 Smith Street, #02-197, Chinatown Complex Food Centre, Singapore 050335
|
0 |
0
|
|
Hup Kee Lor Mee
Blk 22 Toa Payoh Lor 7, #01-08, Toa Payoh Lorong 8 Market & Food Centre, Singapore 310022
|
0 |
0
|
Lor mee is a Hokkien-origin noodle dish beloved in Singapore for its thick, starchy brown gravy made from braised pork stock thickened with tapioca starch and eggs. Served over flat yellow noodles or bee hoon, the dish is typically topped with braised pork belly, ngoh hiang (five-spice pork rolls), hard-boiled eggs, fish cake slices, and crispy fried fritters, finished with a generous splash of black vinegar and a dollop of sambal chilli. The glutinous, umami-rich gravy is lor mee's defining feature — it clings to every noodle strand and intensifies with each spoonful. A comforting, hearty dish with deep Chinese immigrant roots, lor mee is best enjoyed at traditional hawker stalls that slow-braise their gravy for hours.