Lor Mee GHS – Second-Generation Hawker Stall Returns After an 8 Year Hiatus!

That’s right, after a long 8 year hiatus, Lor Mee GHS re-opened in May this year. Many of you might not have heard of this stall, but it has a history spanning close to 30 years! I spoke with 59-year-old Lawrence Goh, who is the chef-owner of Lor Mee GHS. Mr Goh’s mother first opened the stall in Albert Market & Food Centre back in the 80s, before he took over the business in the 90s. To this day, the stall still sits in the same hawker centre, and Mr Goh still cooks his lor mee according to his mother’s original recipe!

Traditional versions include bits of fried fish, but few stalls serve this version anymore. That’s what sets their lor mee apart from others you can find out there — the addition of fried sea bream. Mr Goh gets his sea bream fresh from his supplier every morning. He emphasised the importance of using fresh fish in his lor mee, “If the supplier doesn’t have any stock (of sea bream) on a particular day, I won’t open the stall.”

Looking for a wholesome lunch that’s basically a meal in a bowl? Then Mr Goh’s Lor Mee ($4/$5) is a must-try if you’re in the area. Each bowl comes with your choice of yellow egg noodles or bee hoon, and is topped with plenty of ingredients. The dish really has a bit of everything — fried sea bream, chunks of braised pork belly, ngoh hiang, egg, chilli sauce, and fresh garlic. Of course, Mr Goh also douses the lor mee with vinegar before serving it!

I’m a big fan of egg noodles, so I tried that version first! The noodles are thoroughly coated in the thick gravy, which is simmered with spices such as star anise, cinnamon and clove. The gravy had quite a subtle flavour that was lifted by the acidic tang of the vinegar. The garlic imbued the dish with its strong flavour, while the chilli sauce added a lovely tinge of spice. Unfortunately, I felt that the starchiness of the egg noodles overpowered the flavour of the gravy.

I don’t normally order bee hoon, but it actually worked so well in this dish. The thinner rice vermicelli, which was springy, soaked up the luscious gravy sufficiently. Even though lor mee doesn’t typically come with bee hoon, I highly recommend that you give this a try!

In order to preserve the natural flavours of the sea bream, Mr Goh fries the fish without adding any seasoning. The fish won’t blow you away in terms of tenderness, but it is packed full of flavour. It also has a palatable meaty chew, which isn’t something that I’d usually point out for fish! The ngoh hiang was soft, and added a pleasant sweetness to the dish. I wished that the juicy and succulent chunks of pork belly were thicker though!

I think that it’s really admirable of Mr Goh to follow in his mother’s foot steps, and is keeping the tradition alive. You can actually buy his lor mee as a set which comes with a drink ($4.80 for coffee/tea, $5.30 for fruit juice). It turns out that his wife actually runs a drink stall over at #01-74 in the same hawker centre!

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

Let’s build a food community that helps to update the food news in Singapore! Simply comment below if there’s any changes or additional info to Lor Mee GHS. We will verify and update from our side. Thanks in advance!

For more food videos, check out our official YouTube channel! You may also want to check out our articles on Yong Zhen Lor Mee in Bukit Merah, or Outram Park Fried Kway Teow Mee, which received the Michelin Bib Gourmand 2018!