Lor Mee – 卤面

Thick starchy gravy . This is the general idea that people have of Lor Mee. Yes it’s all true, and it’s too damn shiok! If you’re a fan of braised dishes with that dark gooey sauce, you’ll love this Lor Mee recipe. It’s not the easiest of dishes (like most braised dishes), but really fulfilling once you complete it.

There are 2 criterias to this recipe, which are the gravy with Chinese black vinegar, as well as the toppings that go into this mouth-watering noodle dish. The toppings varies from braised pork belly, braised egg to many other deep fried items. We added deep fried snake head fish slices which goes really well with the thick vinegary gravy and you’ll have a hawker classic made in the comfort of home!

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  • Servings: 1

  • Time: 1 hr 15 min

  • Skill: Hard


  1. Gravy

  2. 500g pork belly

  3. 6 hard-boiled eggs

  4. 40g ginger cut into slices

  5. 6 cloves of garlic cut into slices

  6. 50g rock sugar

  7. 4 cups water

  8. 1 cup dark soya

  9. 2 tbsp. five spice powder

  10. ½ cup of Chinese black vinegar

  11. 1 tsp salt (adjust to taste)

  12. 1 tbsp. sugar (adjust to taste)

  13. 2 tbsp. light soya sauce

  14. 3 eggs

  15. ½ cup tapioca starch mixed with water

  16. Gravy Toppings

  17. Braised pork belly (cut into strips)

  18. Eggs (cut into halves)

  19. 500ml oil for deep frying

  20. Fried fish slices

  21. 400g snake head fish fillet

  22. ¼ tsp salt

  23. ¼ tsp white pepper powder

  24. ½ tsp sesame oil

  25. 2 tbsp. plain flour

  26. 1 egg white

  27. 3 strips fried ngoh hiang (cut into 1 inch pieces)

  28. 6 fried wantons

  29. 1 large fish cake (cut into slices)

  30. Chinese celery for garnish

  31. 200g yellow noodle with 30g bean sprouts per serving


  1. Gravy

  2. Add 4 cups water to pot

  3. Next add 1 cup dark soya,

  4. 50g rock sugar

  5. 6 cloves of garlic (cut into slices)

  6. 40g ginger (cut into slices)

  7. 2 tbsp. five spice powder

  8. Bring to boil

  9. Add 500g pork belly and simmer for 20 mins

  10. Add 6 hardboiled eggs and simmer for another 20 mins

  11. Remove pork belly and eggs and set aside

  12. Strain and remove ginger and garlics slices from braising liquid

  13. Add to braising liquid ½ cup of Chinese black vinegar,

  14. 1 tsp salt (adjust to taste),

  15. 1 tbsp. sugar (adjust to taste),

  16. 2 tbsp. light soya sauce,

  17. Mix ½ cup tapioca starch with water

  18. Next slightly beat 3 eggs then add to braising liquid slowly while stirring it.

  19. Add tapioca starch solution to braising liquid slowly on low heat to thicken it into a gravy.

  20. Toppings - Fried fish slices

  21. Cut 400g snake head fish fillet into 2 inches chunks

  22. Add ¼ tsp salt, ¼ tsp white pepper powder, ½ tsp sesame oil, 2 tbsp. plain flour and 1 egg white

  23. Mix well and make sure the fish slices are coated evenly

  24. Deep fry fish slices for about 4-6 mins in 180 degree C oil

  25. Remove and drain on paper towels

  26. Next deep fry the following pre-made toppings

  27. 3 strips fried ngoh hiang

  28. 6 wantons

  29. 1 large fish cake

  30. Remove and drain on paper towels

  31. Cut ngoh hiang into 1 inch pieces

  32. Cut fish cake into slices

  33. Cut braised pork belly into 2cm strips

  34. Cut eggs into halves

  35. Assembling

  36. Boil 200g yellow noodles with 30g bean sprouts in boiling water 2-3 mins

  37. Drain and put into serving bowl

  38. Add the following toppings

  39. 1 braised egg, 6 strips of braised pork belly, 3 pcs of fried fish, 3 pcs of ngoh hiang, 1 fried wanton, 3 slices of fish cake

  40. Pour enough gravy on top to cover all the toppings

  41. Garnish with chopped Chinese celery

  42. *add more Chinese black vinegar according to preference