Sheng Yi Fa Lor Mee Customised Goodness

Singapore style lor mee comes with fried fish in batter, meatballs, ngor hiang and other processed ingredients and small bits of braised pork belly. I believe this evolved out of necessity and contingency cuz braised pork trotter, pork belly and chicken feet are not only expensive but hard to prepare.

I like this stall Sheng Yi Fa Lor Mee cuz you decide how much chopped coriander, black vinegar, chopped garlic, chillies and sambal to put in.

The most defining part of a lor mee is of course the 'lor' or thick gravy from stock of meat, bone and skin, made fragrant by 5 spice powder, soya sauce n thickened with starch. I guess in lieu of meaty stock most hawkers here just use oyster sauce, dark soya sauce and MSG.