Lor Mee
Tiong Bahru Lor Mee at Tiong Bahru Market Food Centre
This Hokkien dish of thick yellow noodles is doused in a viscous starchy gravy. Dig deeper and you’ll find a treasure trove of fried fish meat, braised egg, beansprouts, ngoh hiang, lor bak and fish cake. Before slurping up, top the hearty goodness with a drizzle of dark vinegar, chopped garlic, chilli and fresh Chinese celery. Maisy Koh’s favourite lor mee is the one sold at Tiong Bahru Market Food Centre. “The sauce is rich without being cloying, and the noodles are springy. I also like the variety of ingredients. Most importantly, the dish is elevated with heaps of minced garlic and delicious vinegar, which I tend to add lots of,” she says.
Pairing: The lor mee partners well with the fresh and fruity La Vieille Ferme rosé whose acidity cuts through the starchy gravy nicely.