Bukit Purmei Lor Mee

Established in the 1950s, and now in the hands of the 3rd-generation, this stall still attracts long queues.
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The braising gravy is thick and viscous, with punchy savoury salty sour spice herbal flavours, thanks in part to the generous splash of black vinegar, scoop of minced garlic, and chunky sambal belacan.
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The thick flat noodles are chewy soft with grainy sweet flavour, the crisp bean sprouts have vegetal sweet notes, and the springy fish cake is sweet savoury in taste.
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The bouncy braised egg has eggy sweet notes, the tender braised pork belly is meaty salty savoury herbal in flavour, while the crunchy chewy 5 spice roll has meaty salty savoury sweet nutty earthy flavour.
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Completed with shreds of mackerel fish with meaty savoury salty flavour, and fresh coriander with vegetal sweet herbal flavour.
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Lor Mee
Bukit Purmei Lor Mee
@ 269 Queen Street #01-236
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More details:
https://ivanteh-runningman.blogspot.com/2024/09/best-of-singapore-hawkers-casual-dining-lor-mee.html

($6) I decided to try it out for takeaway since my friend wanted to go bugis during lunch time. Lor Mee's soup broth was quite hot and warm even though we walked back from coffeeshop to office. The ingredients such as fried fish, fried ngoh hiang balls, braised pork belly was quite fresh made fried everyday.

I have always wanted to try this when I know they reopened at Bugis, and finally found my chance this time.

Went for their signature portion that comes with fried fish, 3 different meats such as pork belly, char siew & meatball and 1 whole braised egg. It really full of ingredients in one bowl.

The lor itself is flavourful but I was hoping to have more of it.

Lor mee served in thick and gooey braised gravy, paired with black vinegar, minced garlic and chilli. I ordered the large bowl to share, loaded with fish cake, char siew, braised pork belly, popcorn ngoh hiang balls and beansprouts. I noticed that, unlike the usual lor mee, the braised egg is missing here. The popcorn ngoh hiang was crispy but also hard like a stone and I find the gravy was a bit too heavy and starchy 》$5 / Large

Bukit Purmei Lor Mee has reopened in Bugis! You can expect the same thick gooey “lor” with fishcake, braised pork belly, char siew and ngoh hiang balls. https://hungryghost.sg/bukit-purmei-lor-mee/

Ingredients wise, there were the usual sliced lor bak, char siew and fish cake.
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Unfortunately, the crispy fried batter found in Uncle Teo's lor mee had been taken off the menu. Instead, they were replaced with handmade ngor hiang balls.
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According to feedback on their Facebook, some found it hard but I beg to differ. Because everything in this bowl of lor mee was soft and gooey, I appreciate the chewy texture the ngor hiang ball gives.
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Read more: https://thedeadcockroach.blogspot.com/2021/03/old-bukit-purmei-lor-mee-now-run-by.html?m=1