Lorong Ah Soo Lor Mee – Soulful Lor Mee with a Secret Ingredient
Lorong Ah Soo Lor Mee has been around for over 20 years in Hainanese Village, even before the market and food centre was renovated about a decade back. Lorong Ah Soo Lor Mee always sells out before closing time, despite their already short opening hours. Their slurp-worthy lor mee usually commands a beeline. Diners can choose from yellow flat noodles, bee hoon, thick bee hoon or a combination of any of the noodles mentioned, as the base of their lor mee.
What makes a good lor mee stand out is definitely the consistency and flavour of the lor, as well as the variety of toppings added. My personal favourite toppings include fried fish, ngoh hiang and perhaps some prawns as well. Many lor mee stalls have replaced all these with just regular fried fritters which makes me feel cheated. While Lorong Ah Soo Lor Mee doesn’t offer any fried items in their lor mee, their use of tender braised duck meat instead of mackerel is what makes them so popular!
The braising gravy or lor is the essence of the dish and it makes or breaks the dish. I thought that their lor was a little on the salty side so I added more vinegar to offset the saltiness. I noticed that their lor was a tad more watery than what I’m used to, but it’s good in a way because the dish doesn’t get too cloying. The lor mee ($3.50/$4) is rich and full of flavours, and very enjoyable.
Diners can help themselves to the condiments at the front of the stall. These include minced garlic, vinegar, chilli padi and spring onions. This arrangement works perfectly for me as I don’t have to worry about the stall owner adding in something that I don’t like(eg: chilli padi).
Overall, I liked that the lor mee wasn’t overly starchy, and the portion was generous enough to fill me up. Not my favourite bowl of lor mee, but I’ll definitely come back here again if I’m in the area and craving for a bowl of lor mee.
MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.
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