Famous Amoy Street Lor Mee - 7 Maxwell Rd

Good portioning, fish and water chestnut well-fried and the pork was well stewed. A very heart-filling bowl of noodles leaving you to long for more.

The lomie has generous portion. This is what I get for 3sgd. It has fish and pork sausage (I don't know but it has similar taste). The fish taste good. However the lomie is too sweet for my taste. I'll like it more if it's more salty and less sweet.

Ming Kee Chicken Rice stall, patronizing the stall from childhood time. From seventy time to now, from father to son take over, foods still tasty. Must try?. Open on Sunday, close on Saturday.

This 厦门街卤面 is located at #01-18 at a corner. It was served in a thick ‘lor’ gravy but not heavily starchy with flat yellow noodle, fried battered fish meat, braised belly pork, ngo hiang and ‘onsen’ egg. Vinegar, minced garlic, coriander bits, chillie sauce and red chillie bits were added as you like. At $4 plus an egg $0.60 which was enough to satisfy my lunch.

Got it from the Amoy food centre. It’s delicious, but it’s super unhygienic. I had this a couple of times and had severe diarrhoea each time after. I witnessed how the uncle picked up a tong that dropped on the dirty floor and simply just rinse it under water for 1 second - did not even bother to use any dishwashing liquid etc. On some occasions, the batang fish tasted sour too. Anyone has the same experience???

Thick, gooey, starchy, strong broth. If that is your thing, this Lor Mee is for you. Lor Mee, or Braised Broth Noodles, is a Teochew / Hokkien dish but our version in Singapore is quite unique. Usually the star is the broth, the fish and braised Pork Belly. Here at 230pm for a late lunch, when ordering we were told the fried fish already ran out. They will give us more ngoh hiang and fried batter. I would have preferred more braised pork but I can see that is also running out and owner is trying to make it last. The fried batter is not quite my thing, neither is the ngoh hiang. They provide some airy crunch and chew to go with the thick broth and flat Noodle. The soft braised pork and the thick braised broth, in the Hokkien style, is strongly flavoured with umami and a little on the sweeter side. In all, it not bad a thick and strong flavour bowl. A bit heavy and jerlat for me, for others whom like strong flavours this will be perfect. Update 24 Sept 2021. I was here for Yuan Chun but as usual the oddball hours stall were closed. Luckily there's Xiamen Street Lor Mee to back up. Added now photos, braised Lor still thick, gooey and rich. Mix in garlic, vinegar, chillies and cilantro and its a flavourful slurp every spoon of thick Noodles. Hokkien braised pork belly slices more sweet, rich than savoury, fried fish fresh but a little dry but alright when mixed into the braised Lor. Still not liking the fried gluten that does nothing but adds more jerlat. Mental note. The next time I eat here ask for only braised pork belly and fried fish. No fried gluten. Oh yes, you can now add a half runny yolk egg for 30 cents.

Really enjoyed this bowl of lor mee. The jumbo is $5 and it comes with fried batang, onsen egg, braised pork and crispy bits. The lor is also not overwhelming. Would definitely recommend to people who like lor mee!

5 stars for efforts . The gravy is layered with flavours. You could taste dried shrimps , sweetness and starch at different intervals. It's a pleasure . The noodles are traditional broad yellow noodles , add the bites in them . Fried fish given are not your average dory . Chunky and crisps. I should have gotten their jumbo. You could really taste the hawker efforts in perfecting her craft. Condiments of chilli , garlic and vinegar add more layers to the already perfect bowl .