The signature single-dish menu featuring flat yellow noodles in gravy thick enough to cling to each strand without being gluey. Topped with sliced fish cakes, braised pork belly, and the signature crispy shark meat fritters. The gravy balance is the standout—flavorful but not overly starchy. Michelin-recognized for consistency.
Tips from diners
This dish earned Michelin Plate status. The gravy consistency and shark fritters are what distinguish it from other lor mee stalls.
A lighter portion for individual dining. Still features the signature gravy balance and shark fritters but in reduced quantity. Quality remains consistent with the larger sizes.
Tips from diners
Small is adequate for one person. Saves cost while letting you taste the signature preparation.
For those who prize the signature element, this version includes extra crispy shark nuggets. The fritters add textural crunch and unique flavor that sets this stall apart from competitors. The extra nuggets are fried fresh to maintain crispness.
Tips from diners
The shark fritters are the signature element. Extra nuggets are worth the cost—stay crispy through eating.
The standard lor mee supplemented with extra pieces of tender braised pork belly. The rich, fatty meat adds depth to the gravy and provides protein balance. The pork absorbs the gravy flavor throughout cooking.
Tips from diners
Pork belly pieces are tender and add richness. Worth upgrading if you want more substantial protein.
The larger version with more noodles and generous amounts of all toppings—fish cakes, pork belly, and shark fritters. The gravy volume increases proportionally to coat all noodles adequately.
Tips from diners
Large is substantial. Good for hearty appetite or if you want to savor the single dish thoroughly.
Located at Tiong Bahru Market, Lor Mee 178 has earned Michelin Plate recognition for its specialized approach. The stall serves a single dish—lor mee—but does it with meticulous attention to the gravy consistency and ingredient quality. Fresh yellow noodles are coated in a starchy but balanced gravy that clings to every strand, topped with braised pork, fish cakes, and the signature crispy shark meat fritters that add textural complexity.
Popular enough to have moderately long queues daily. Prepare to wait 15-20 minutes if caught at back of queue. Arrive before 11am or after 2pm for shorter waits.
The gravy balance is the key difference from other lor mee. It's thick enough to cling but not so starchy it becomes paste.
Add Chin Kiang black vinegar, minced garlic, and sambal chili at the condiment station. They transform the dish.
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