178 Lor Mee has been featured in many local food programmes and even earned a Michelin recommendation! The signature lor mee here is a bowl of thick, flat yellow noodles in a brown viscous, flavourful gravy. It is not too starchy and has a good consistency, so you can slurp up a bowl without feeling too full. We highly recommend the $4 version which comes with an additional crispy fried shark nugg...

Established in 1988, Ah Ma Lor Mee is helmed by the third generation descendants of Feng Zhen Lor Mee. Similar to Feng Zhen, the lor mee here consists of a good amount of lor bak, white fish flakes, egg and fried meatball. Beyond its myriad of ingredients, the gravy which is also viscous, savoury and flavourful. You can make it more sour or spicy as to your liking with a dose of vinegar or chilli....

Located in Whampoa Food Centre, the stall originated from the hawker’s father who used to sell lor mee behind Jit Poh Building during the ‘60s. They serve their lor mee with the four essential ingredients – batang fish, fried fish, pork belly and ngoh hiang, and you can opt to add on a lava egg too. The queue is generally quite long, and it can take about half an hour on average to get your food....

Located at Chong Book Market & Food Centre, Ang Mo Kio Lor Mee Laksa specialises in two dishes (duh). It’s not difficult to locate the stall, with long queues often forming here. A combination of yellow noodles and bee hoon, the ingredients include braised meat, fish cake, ngoh hiang, fried wonton, braised egg and bean sprouts. The gravy easily clings to the noodles and ingredients without being o...

A Michelin Plate stall, there are several Feng Zhen Lor Mee run by children and grandchildren of the matriarch. However the stall at Taman Jurong is the grandmother's stall and it’s been around for nearly 50 years. The sumptuous bowl of lor mee comes with generous toppings of pork belly, fish cakes, fried meatballs, and braised egg. And instead of the usual doughy fish nuggets, Feng Zhen gives han...

Heng Kee Lor Mee, which has been in operation for over four decades to date, is one of the favourites in Singapore for sure. They start serving addictive bowls of lor mee from as early as 5am and are usually sold out by noon, so make sure to drop by early! While you won’t find ngoh hiang here, you won’t even miss it. In its place are generous portions of beansprouts, braised pork belly, fried want...

Jue Dai Lor Mee seems to be quite the hit at Hougang with a frequent queue here, and you’ll have not one, or two, but four different variations of lor mee here: Yam Roll Lor Mee, Chicken Cutlet Lor Mee, Traditional Lor Mee and Cod Fish Lor Mee. As for the gravy, think dark brown, starchy goodness that clings on to the noodles and ingredients with ease but isn’t overwhelming on the palate!

Lorong Ah Soo Lor Mee has been around for over 50 years in Hougang Hainanese Village and their slurp-worthy lor mee commands a queue. Locals love the lor mee here which includes ngor hiang, fish cake, and braised duck meat. The lor is savoury and not overly cloying. Starting at just $3.50 a bowl, it's a very affordable price for a nostalgic taste which is getting harder to find these days! They se...

Previously the famous Zhen Hao Lor Mee at North Bridge Road, Singapore Lor Mee moved to Toa Payoh with a new name. Apart from the usual batang fish, the stall also has lor mee variation with cod fish and snapper fish, and the gravy is less thick than what you’ll usually find at other stalls. They are generous with their ingredients, and some vinegar, chill and garlic ties the whole dish together a...

Head on over to Beo Crescent Market for a bowl of thick and luxurious lor mee. Even though Soon Heng Lor Mee is considered one of the underdogs next to the bigger names, they’ve actually been around for over 60 years. Your bowl of lor mee is served with slices of fish cake, ngoh hiang, bean sprouts and slices of pork belly, along with a sprinkling of fried crispy bits. The lor is also tasty withou...