511 Lor Mee – Hidden Lor Mee in Bedok that You Must Try!

Despite the long queues and the hot weather, Singaporeans still love their hawker food because of its great taste and affordability. It’s so satisfying to find good hawker stalls that’ve been diligently dishing tasty food but yet aren’t as well-known as they should be. One such stall is 511 Lor Mee, which is located in 511 Kaki Bukit Food Centre and Market. Well, they don’t actually have a name since their sign board reads Song Chew Char Kway Teow which belongs to the previous tenant. Opened 13 years back, 511 Lor Mee is well-known for their tasty slurp-worthy lor mee. They offer their lor mee in two portions – small ($3.50) and large ($4.50).

The recipe for her dark gooey gravy is her very own, which she has spent countless hours perfecting. She gets up at 330am to prepare the ingredients and the stalls opens officially at 545am. Her diligence and passion for food is really respectable considering her old age but she told me she has to do it on her own because this is the only way to ensure a consistency and quality in her food. Although they’re closed on Thursdays and Fridays, she doesn’t really take a break because she has to brew the thick and gooey gravy! Every batch of gravy that she prepares is steeped and cooked for at least 4 hours. Phew!

The ingredients, especially the fried ones, are prepared on a daily basis so you’re guaranteed the crispiest fried items. If you order the large portion, you’ll get an additional fried prawn on top of additional noodles. The prawns looked like they were calling out to me so I ordered the large version. Before your food is served, the lady boss will also ask if you like vinegar. I chose to have vinegar since I thought that it’ll help to cut down on the heaviness of the dish.

The lor mee comes with fried fish, braised pork, half a braised egg, wu xiang, crispy fried fritters (lady boss calls it crispy crispy LOL), and copious amounts of noodles doused in her own homemade lor. I chose the yellow noodles and bee hoon but you can also choose other types of noodles if you like. The lor isn’t as sticky and heavy as some other stalls’ but it is still thick and flavourful. The addition of chilli and vinegar pushes the lor to the next level, lending it hints of sour-spiciness that complements the starchy dish. I don’t like vinegar in my food, but I strongly recommend adding the vinegar for this one. The ingredients are crispy and I especially liked the fried fish because of the starchy batter. It has an old school fried fish vibe to it, if you know what I mean.

If you decide to get the large bowl, look forward to the prawns because that’s probably the second best thing after the thick tasty lor. Although a little small, the prawns used are fresh. 

The hard work and passion that the lady boss puts into her food can really be tasted in the hearty bowls of lor mee. Remember to look out for the unit number #01-34, not the name of the stall, or you’ll never find it.

MissTamChiak.com made anonymous visit and paid its own meal at the stall featured here.

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