Hawker stall serving yummy bowls of lor mee & laksa from $4

Since becoming a member of Sethlui.com, I’ve been considering writing a assessment on Ang Mo Kio Loh Mee Laksa— and I’ve lastly performed it!  This is a hawker stall located at Chong Boon Market & Food Centre specialising in 2 dishes: lor mee and laksa.

Why have I been holding this off? That’s as a result of this stall has one of many longest queues within the hawker centre each single day. I really feel that it’s my obligation to share this data with others who could not know of this stall’s existence as a result of… good meals have to be shared!

Ang Mo Kio Loh Mee Laksa is helmed by an aged couple who’ve been there for greater than a decade.

There had been at the very least a dozen clients within the queue earlier than me. Pasted on the stall’s glass show was an indication saying, “no separate packaging of noodles, soup and chilli.” Readers, do take word.

After half-hour, my order was lastly taken. By then, my abdomen,  grumbling with starvation, was able to be stuffed.

I watched because the aunty spruced up my bowl of lor mee— a spoonful of sambal, chopped kin chye (Chinese celery), minced garlic, a beneficiant sprint of black vinegar, and it was good to go!

What I attempted at Ang Mo Kio Loh Mee Laksa

Although I’m probably not a fan of lor mee, I made a decision to have a go anyway and ended up ordering certainly one of every dish.

The Laksa (S$4 for small) got here with a mattress of thick bee hoon, slices of fishcake, cockles, tau pok, sliced boiled egg, taugeh, and julienned laksa leaves. All the substances had been doused in a coconut gravy imbued with the color palette of a romantic sundown scene.

Although the items of cockles weren’t the biggest round, they nonetheless had been contemporary with bursts of briny ocean essence, flooding my style buds upon each chunk.

When Ang Mo Kio Loh Mee Laksa first began out, their laksa gravy was underwhelmingly diluted. I boycotted the stall (oops) for some time earlier than I made a decision to present them one other likelihood some time again.

Let me formally announce that they’ve maintained their consistency up until today, from the final time I had it. The gravy was thick and had checked all of the packing containers in what makes a stable laksa broth.

The strands of thick bee hoon had been cooked excellent with items of sliced laksa leaves hidden like sneaky ninjas, which stunned me with delicate nuances of zingy flavour. The freshness of the herb additionally helped minimize down the richness of the broth.

The absorbent items of tau pok soaked up all of the creamy goodness of the gravy like a sponge, and it was a celebration in my mouth when my enamel sunk into them. The slices of fishcake had been clean and slithered down my throat with ease.

I wasn’t tremendous ecstatic in regards to the subsequent dish, the Lor Mee (S$4 for small). I can’t recall once I had this dish final, but it surely was a while throughout my military days when it was served within the canteen.

It had a mattress of yellow noodles, a chunk of ngoh hiang, sliced boiled egg, fishcake slices, beansprouts and slices of pork served with a darkish viscous eggy gravy. There was additionally the trinity of garnishes (sambal, minced garlic and chopped kin chye) which the aunty had added earlier on.

After mixing all the pieces up, I proceeded to take a chunk of the yellow noodles which had been barely flat (the sort I choose). The gravy was neither thick nor diluted, possessing the right consistency. It clung on to the golden strands of noodles like its life trusted it. I picked up mild caresses of star anise along with the refreshing tang of the black vinegar whereas slurping them up.

The egg flower bits added one other layer of silkiness to the sauce whereas the marginally crunchy stalks of the kin chye launched mini herby hints on the finish. The minced garlic added a aromatic undertone to all the dish which glad a garlic lover like me.

The ngoh hiang was pleasant. Once you’ve bitten by way of the marginally crispy outer layer, you’ll be greeted by a clean filling from inside.

Perhaps my solely gripe can be the slices of pork. They had been slightly too robust and thick for my liking. It would’ve been excellent in the event that they had been extra tender and sliced extra thinly.

Final ideas

My encounter with lor mee at Ang Mo Kio Loh Mee Laksa had sparked a new-found curiosity on this dish. Although queueing up right here could take some time, I assure that the dishes served listed here are well worth the lengthy wait.

Would you queue up for a style of their meals? I’ll depart it as much as you!

Expected injury: S$4 – S$5 per pax

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