Arriving at Old Airport Hawker Centre on a leisurely Tuesday afternoon, I was pleasantly surprised to find the usually bustling "Xin Mei Xiang Zheng Zong Lor Mee" with only a handful of eager patrons in line. Gone are the days of 20-30-person queues pre-COVID!
In a jiffy, I placed my order for their signature $6 Lor Mee, only to receive a queue number and a 15-minute wait ahead. Patience, they say, is a virtue, especially when it comes to delicious grub.
Now, onto the dish:
Shredded Fish: The stall's hand-shredded fried fish (I suspect Batang Fish) melts effortlessly into the gravy, offering a unique slurp-worthy experience.
Gravy: With a consistent texture and fragrant braised taste, this gravy hits all the right notes, especially when paired with a dash of chili and vinegar.
Noodles: Perfectly cooked, serving as a worthy vessel for the flavorful ensemble.
Lor Bak (Braised Pork): Tender and exquisitely braised, adding depth to each mouthful.
Other Ingredients: A delightful mix of braised egg and bean sprouts completes the ensemble.
Overall, Xin Mei Xiang offers one of the finest Lor Mee experiences in Singapore, distinguished by their meticulous attention to detail, particularly in shredding their fried fish, a rare find indeed! While it may be pricier than its counterparts in the hawker center, the taste alone justifies the expense.
As a side note, Old Airport Hawker Centre boasts three famed Lor Mee stalls, each with its own charm. While Xin Mei Xiang may be priced on the higher end, exploring other offerings in the vicinity promises a more wallet-friendly experience.
A little insider tip: This stall's originality shines through, evident in its franchised outlets across Singapore. Having sampled their Tampines branch in 2023, I can attest to the unique shredded fish style, a labor of love that sets them apart from the rest of the Lor Mee scene.
Xin Mei Xiang Zheng Zong Lor Mee
Address: 51 Old Airport Road Food Centre #01-116, Singapore: 390051
Opening Hours: 0700hrs - 1600hrs. Open Daily
**Operational hours are subject to changes
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