Business is so good for this Lor Mee stall located at Bukit Purmei Road that it closes before the afternoon is over. Ready for a sticky-gooey-good time?
Located at Bukit Purmei Ave, this Lor Mee store is widely known as “Bukit Purmei Lor Mee” among it’s customers. Mr. Zhang Fu Quan, now in his late 50s, is the owner of this popular Lor Mee stall. He started helping out his dad selling Lor Mee around Bukit Ho Swee back in the 1950s when he was just 8 years old. In the 60s, the stall was moved to a hawker center in Tiong Bahru where Mr. Zhang operated for almost 3 decades before moving to a coffeeshop in Bukit Purmei.
Lor Mee is something that I don’t usually have a craving for. In fact, the number of times I have Lor Mee in a year can be counted single-handedly. It’s also a dish that either you love or hate – an acquired taste, really.
Lor Mee first originated from Xiamen, China and over the many decades this dish has evolved quite abit to match Singaporean’s taste. If you were to ask me what I love about the Lor Mee, I would say that would be dish’s sticky and thick braised gravy (essentially the “Lor” we are talking about here). The gravy itself determines greatly whether a bowl of Lor Mee is a thumbs up or down. Those who are used to eating the “standard” Lor Mee from other stalls would immediately realize that the “Lor” used at this stall is much lighter in color and “stickier” as well.
According to Mr. Zhang, the “Lor” is made with a combination of pork ribs, egg-white, “five-spice” powder and starch, among other ingredients and is being prepared at early as 5a.m in the morning to prepare for business at 7a.m. Heat control is essential during the cooking process to ensure that the gravy is consistent throughout. It’s not hard to appreciate the efforts made by Mr. Zhang once you start tasting the noodles.
The ingredients that makes up a bowl of Lor Mee is quite different compared to other stalls. Here you will find sliced fish cakes, charsiew, everyone’s favourite braised pork meat, the signature flour nuggets (fried flour) which itself is very crunchy and goes really well with the “lor” gravy. The flour nuggests are really a must-try in my opinion and that ingredient itself is what sets that Lor Mee here apart from other regular Lor Mee stalls.
Before serve, garlic, vinegar and some cut chillies are added on top of the piping hot Lor Mee. I personally don’t recommend you to opt out from any of the garnishings so that you get the intended full flavour! Note that the vinegar is not your regular off-the-shelve vinegar. Special flavourings have been added by Mr. Zhang which enhances the vinegar flavour which is incredibly aromatic.
“Bukit Purmei Lor Mee” is definitely one of the best I’ve tried for a long, long time. Unlike other Lor Mees I’ve tried elsewhere, the entire bowl is a very unique and different experience altogether. Despite the generous amount of vinegar and garlic added into the thick gravy, it’s not very heavy in terms of taste and doesn’t leave a strong garlicky taste in your mouth after the meal. In fact, the gravy, vinegar and garlic bits pretty much neutralizes. Each ingredient added into the bowl complements each other very well and one should feel very fulfilling once the noodles go into the mouth. I enjoyed the Lor Mee here alot and I believe so would you.
Ratings: 5.0 foodiedoos out of 5.0
Lor Mee (Bukit Purmei)
Blk 109, Bukit Purmei Road
From 7am till 3.30pm
Closed on Mondays