The Starchy Gravy
The 'lor' (gravy) is made with cornstarch, spices, and eggs. It should be thick enough to coat your noodles without being unpleasantly gooey. A weak lor mee is watery and bland. A great one is fragrant with five-spice powder and has a deep, savoury richness. It is the kind of meal that keeps you full for the entire day.
Customise Your Bowl
A bowl of Lor Mee is never complete without the condiments. You must add a big dollop of minced garlic, a splash of black vinegar, and some sambal. The vinegar is essential: it cuts through the heavy starch and brightens the whole dish. Toppings usually include fried fish nuggets, braised pork belly, and half a braised egg.
Quick answers
- What kind of noodles are used?
- Thick, flat yellow noodles are the standard. They have the surface area needed to hold onto that heavy gravy.
- Is it a breakfast or lunch dish?
- It is popular for both, though many famous stalls sell out by early afternoon because it is so labour-intensive to make.