Food picks: Winning Lor Mee | The Straits Times SoShiok

Craving for Lor Mee? Here's one to try, according to food critic Tan Hsueh Yun

For me, the sting of raw garlic and bite of black vinegar are always the best parts of a bowl of lor mee, a dish of noodles in a thickened sauce. Yuan Chun Famous Lor Mee in Amoy Street was named Hawker Master in The Straits Times and Lianhe Zaobao's annual awards to recognise great hawkers and its version of the dish (from $3) does not disappoint. The dark, viscous sauce is a little thicker than I would like, although it is very flavourful. To thin it out, I ask for extra black vinegar. Generous helpings of flaked fish, fish cake and, on weekends, ngoh hiang, fill the bowl very nicely. I have beehoon with my noodles, but next time, I'll go for a mix of the rice vermicelli and linguine-like yellow noodles. The sauce coats the yellow noodles ever so beautifully. Where: Yuan Chun Famous Lor Mee, 02-80 Amoy Street Food Centre, 7 Maxwell Road MRT: Telok Ayer Open: 7.30am - 2.3...

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