Xin Mei Xiang Zheng Zong Lor Mee: Long queues for this legendary lor mee!
In existence for 46 years and counting, the constant long queues for the lor mee here never abates from when they open early in the morning until they close in the early afternoons.
The stall is now run by a second-generation husband and wife team and because of the husband’s health problems, their daughters are helping to run the stall as well.
The reasons why this lor mee stall gets the longest queue out of the three lor mee stalls at Old Airport Road Food Centre is a bit of a mystery.
There isn’t much of a taste difference as compared to other lor mee stalls, especially if you taste the individual ingredients on its own.
There are however two main areas which this stall excels in.
Aside from a whole braised egg, braised pork belly, bean sprouts and coriander toppings, the main highlight is the generous amounts of deep-fried flaked snapper fish which comes nicely crispy in bits and always has a soft, moist fish meat texture, especially when you compare it with other lor mee stalls who also throw in flaked fish.
The other area is the overall taste you get when the gravy, minced garlic, chilli and black vinegar are well mixed. You can taste all of the individual flavour notes at the same time — spiciness, a savoury stock roundness, slight sweet notes from the chilli, garlic notes and an earthy sour vinegar taste.
Longtime customers will notice that they have stopped giving out ngoh hiang as a topping.
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