Loh Mee is a diamond in the rough. It’s commonly found in hawker stalls but it may not be everyone’s top choice when it comes to satisfying their stomach as it’s never easy to hunt down an exemplary one. A good loh mee mainly lies on the thick and gooey broth which is often infused with shrimp or pork bone, corn flour, and eggs. The real flavour twist is adding a dash or two of black vinegar for that pungent kick. As any soupy dish, it’s chockfull with thick noodles, meat slices, boiled egg and sprinkle of fried scallions. For optimal gratification, hop over to handpicked spots below.
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Nothing to shout about the ambiance of this spacious food court that houses stalls offering local delights but flavours are guaranteed to do the talking, especially the Loh Mee. The murky broth is full of savoury and generously loaded with thick yellow noodles, a handful of greens, slivers of meat and sprinkle of chopped spring onions in the end.More info
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