In terms of a good Loh Mee ( 卤面 ), much of it is derived from its soup. For Hock Kee’s Ulu Yam Loh Mee, the soup is made out of corn starch, an assortment of spices as well as egg, a key ingredient in ensuring smoother consistency. Savory to the palate, the dish is accompanied by myriad of condiments : a half of a boiled egg, fish cakes, meat slices & etc…