Uncle Sim Traditional Lor Mee

by sonminn 27/05/21, 07:17 pm

A food visit to the Balestier area isn’t complete without a stop to whampoa market . Sometimes known as Whampoa Drive Food Centre, the huge complex is split into two blocks and a wet market, where you’ll be spoiled for choice by the variety of stalls. The “Morning Market” at Blk 91 serves the early birds, while Blk 90 next door only gets busy later in the day. But no matter the time of day you drop by, there’ll always be something open, even if it’s at 2am on a Sunday night (except when it's closed for cleaning, of course).

This guide focuses more on the hidden gems of Blk 90, where most of the stalls are open from late afternoon onwards, thus its other nickname as the “Night Market”.

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The couple at Traditional Lor Mee works well in sync, with the wife taking orders and the husband working the kitchen. The name of the stalls says it all, a hearty bowl of traditional lor mee with fried toppings like ngoh hiang, fried chicken, and braised pork.

Swimming in thick gravy sauce, the fried fish + fried chicken lor mee is topped with a heap of toppings. A $5 bowl of lor mee came with fried fish nuggets, fried chicken, ngoh hiang, braised pork, and even a hard-boiled egg. Make the gravy sourer or spicier by adding condiments like minced garlic, chilli and vinegar to get your bowl of lor mee exactly how you like it. Personally, I like to add in a little chilli and garlic for a bit more heat.

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The thick, flat noodles were cooked slightly more al dente, and had a chewier and a firmer bite. The thick, viscous gravy sauce coated everything, and at times overpowered the noodles and sides with its starchiness.

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A portion of braised pork can also be ordered for $3. The slices of pork belly come soaked in a light soya sauce. When eaten without the thick lor mee gravy, the savoury flavours of the braised pork belly was more potent. The juicy fats are of equal ratio to meat, with bits of soft, chewy bones.