Lam’s Kitchen

Affectionately known as Ah Lam, the founder started honing his craft at his uncle’s minced meat noodles stall, before opening his very first in 1975. Throughout the decades, Ah Lam has maintained the quality of his food, while innovating new flavours to keep up with the times. You won’t find your typical bak chor mee at Lam’s Kitchen, as their rendition has no pork liver or vinegar. Instead, you get noodles topped with two bite-sized abalones, a scallop, fried fishball, minced meat, bits of pork lard and half an onsen egg!

Address: Multiple outlets