Of the old Bukit Purmei Lor Mee heritage. The braising sauce was really thick, deep and flavourful here, with tones of pork ribs and five spice powder and slightly sweet. I really liked the fried meatballs or ngoh hiong here, lending a nice textural and meaty touch to the lor mee and not really available elsewhere nowadays. Nice lor mee.
The third generation are working hard to preserve Uncle Teo's legacy. Let us give them a little support and compliments to keep them going so we could continue to have a superb bowl of heritage lor mee for generations to come.
Overall, this is an above average bowl of lor mee but sadly, it did not manage to meet the standards of the predecessor.
Very nice and tasty with layers of flavours and textures from the juicy minced pork, ikan billis, fried shallots, garlic and a runny egg.
The Yaowarat folks have a small chain of Malaysian ban mian shops called Ng Kuan, and I stopped by an outlet for a late night top-up.
This small local chain serves kampua mee from Sarawak. I'm not sure of how it differs from kolo mee, but I liked that these noodles were tossed in a fragrant shallot oil and lard.
A food blog from a Singapore-based traveler
To be honest, I would not have ventured to this part of Jalan Berseh, behind Berseh Food Centre, if not for a documentary on Channel NewsAsi...
