JiakFinder

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 delightf...

  "Hawker stall "Xiang Ji Lor Mee" is one of the three renowned Lor Mee stalls at Old Airport Hawker Centre. Arriving during the bustling lunch hour, I was pleasantly surprised to find only five people in the queue. Joining the queue, it took me approximately 12 minutes before I could place my order. Opting for the $5 version, being a self-proclaimed 'Ah Pui' (Chubby Guy), I appreciated the added ingredients, especially the Shredded Batang fish. Interestingly, the stall still offers a $3 version, but note that it doesn't include the Shredded Batang Fish. Now, let's dive into the review: Gravy: A delightful mix of vinegar and chili elevates the dish to pure happiness. The spicy kick from chili sambal and chili padi, the tanginess from the vinegar, and the savory touch from the five-spice dark sauce create a symphony of flavors. It's worth noting that the gravy tends to get a bit watery towards the end. Noodles: No alkaline taste detected. Although sl...