Xin Mei Xiang

50 minutes of patience yielded a pot of golden goo :). What can I say when the carving hits it is worth the while. Had the large bowl At $ 5 had a double hit of chili sauce and fresh cut chili. So ok after the meal you feel kinda zoned out but it is ok as this sure hits the spot. The goo is just right with lots of fried fish, pork belly, garlic and vinegar. Worked out a nice sweat and we are good for couple of hours.

Xin Mei Xiang serves one of the best lor mee I’ve tried. Not too fond of yellow egg noodles because of their alkaline taste, but the noodles here are just faintly alkaline and nicely al dente. The lor bak is tender, and the ngoh hiang aromatic and firm to the bite. Generous chunks of fresh fried angkoli or red snapper top the dish and make for a splendid sight. One thing to note is that fish is only served with medium ($ 4.00) and large ($ 5.00) portions of the dish.
The make-​or-​break factor of a bowl of lor mee lies in its starchy gravy. Although the idea of starch upon starch may send a nutritionist into convulsions, the gravy at Xin Mei Xiang successfully achieves an optimum viscosity of being just thick enough to coat every strand of noodle. Under the hands of a less skilled chef, the gravy would be gooey and too heavy to drink on its own. No such complaints from us — we slurped up every last bit of the gravy in her bowl, as though it were a soup. The black vinegar added a pleasant zing to the gravy which derived umami from the prawn-​based stock, and the whole experience was made just a little spicy by the red, green and storemade chillies.
The queue at Xin Mei Xiang one Sunday afternoon stretched for metres, and didn’t show any sign of letting up as closing time approached. This despite the torrential downpour that drenched me completely as I ran from the MRT station to Old Airport Road Hawker Centre, making my Sunday a very gloomy one indeed. The things we do for food. If anything, I’ve learnt that there’s nothing like a piping hot bowl of lor mee in cold weather.

I am not a fan of Lor Mee. But when it comes to the one at Old Airport Road Market, you will be seeing me joining the long ‘snake’ queue. Their Lor Mee sold out pretty fast, please head there earlier.
The reason why I love their Lor Mee so much is because of their thick gravy sauce. Their sauce is totally different from all the other Lor Mee stalls that I have been to. It has a got a sweet taste and what’s more is there put fried fish in their Lor Mee. I usually change the entire bowl of Lor Mee to fried fish only.
Their chili is totally awesome. The chili spices up their Lor Mee to another level.