Lor mee

Lor Mee is a popular noodle dish originating from Fujian, China. It has since been localized and is now a staple in many parts of Southeast Asia, particularly in Singapore and Malaysia.

Description[edit | edit source]

Lor Mee consists of thick, flat yellow noodles served in a thick gravy made from corn starch, spices, and egg. The gravy is typically dark due to the addition of dark soy sauce. The dish is often garnished with ingredients such as braised pork, hard-boiled egg, fish cake, and bean sprouts. Some variations may also include vinegar, garlic, and chili as condiments.

History[edit | edit source]

The dish is believed to have originated from the Fujian province in China, brought over by immigrants to Southeast Asia. Over time, the dish has been adapted to local tastes and ingredients, resulting in the Lor Mee that is known today.

Variations[edit | edit source]

There are several variations of Lor Mee found in different regions. In Singapore, the dish is often served with a side of red chili. In Malaysia, particularly in Penang, Lor Mee is typically served with a hard-boiled egg and is slightly sweeter compared to its Singaporean counterpart.

Cultural Significance[edit | edit source]

Lor Mee is a popular choice for breakfast and lunch in Singapore and Malaysia. It is commonly found in hawker centres and food courts, reflecting its status as a beloved comfort food among locals.