From a stall opened since 1972, this is another local favourite called Lor Mee (Braised
Noodles). Traditionally made with mee (round yellow noodles) but I asked the Aunty to mix ot with kway teow (flat rice noodles). This gives a nicer blend of texture and the kway teow soaks up the gravy better. Super slurp worth braisrd sauce. The Aunty has a large cauldron braising the whole day, so you can imagine that yummy rich taste of the gravy. This dish comes with shredded lettuce and fried tofu in cubes amd strips, which adds a variety of crunch and texture.
S$3
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