Flat yellow noodles drenched in a thick, glossy, starchy braised gravy, finished with a dash of black vinegar. One of the heartiest, most comforting noodle bowls in the Singapore hawker repertoire, of Hokkien origin traced to Zhangzhou.
Lor mee is one of the heartiest, most comforting noodle bowls in the Singapore hawker repertoire, of Hokkien origin traced to Zhangzhou, Fujian. Flat yellow noodles are drenched in a thick, glossy, starchy braised gravy (the lor), finished with a dash of black vinegar. The Singapore hawker iteration, with its signature black-vinegar finish and fried-fish topping, is its own distinct tradition served across the island's centres. The name lor means braised or gravy in Hokkien.
A thick, glossy, deeply savoury gravy coating soft noodles, studded with braised pork, fried fish, egg and meatballs, the black vinegar cutting the richness at the end. Eaten with garlic and chilli, it is hearty, rib-sticking and the comfort food of a Singapore lunch.
The lor (gravy) is the defining element: a braised stock of pork, garlic and five-spice is thickened with cornstarch or potato starch until glossy and viscous. The noodles are blanched and the hot gravy ladled over, with braised pork belly, fried fish chunks, hard-boiled egg halves and fish cake. The dash of black vinegar at the end is the Singapore signature; the vinegar's acidity balances the gravy's richness. The thickening must be done at the last minute so the gravy stays glossy.
Variations
A vinegar-forward version adds more at the table. Some add ngoh hiang rolls on top.
On the Palate
Where Lor Mee sits in the Singaporean flavor cloud
Ingredients
Serves 4How it's made
6 steps · 30 min
- 110 min
Simmer 300g pork belly, 4 cloves garlic, 1 tsp five-spice and 1.2 litres water 45 minutes; remove the pork, slice it, keep the stock.
- 25 min
Thicken the stock with 4 tbsp cornstarch mixed in water; stir until glossy and viscous.
Watch outThicken the stock with the starch slurry only at the last minute, stirring until it turns glossy and viscous — thicken too early and long cooking breaks it back down to watery.
- 34 min
Blanch 400g flat yellow noodles; divide into 4 bowls.
- 46 min
Fry 200g fish pieces in oil until golden; drain.
- 56 min
Ladle the hot thick gravy over the noodles; top with sliced pork belly, fried fish, egg halves and fish cake.
- 63 min
Add 1 tsp black vinegar, minced garlic and chilli to each bowl; serve hot.
Watch outFinish each bowl with a dash of black vinegar — the acidity cuts the rich gravy; this vinegar hit is the Singapore signature, added right before eating.
