Yuan Chun Famous Lor Mee

The stall is located at the second floor of the hawker centre and has been around for a long time, occupying 2 stall spaces. Currently it is closed on thursday and friday. The minimum order starts from $ 4. Here it is self service style. One has to order and collect at the stall.
I had been eating at the stall since I was young. I felt that the serving was getting smaller while price had increased too. The amount of fish meat in the serving had reduced a lot. It used to be chunky fish overflowing. I like that the yellow noodle did not have the «Kee» taste. The dish still tasted not bad.
Best come during holiday when there is no office crowd. There will be no queue.

These guys deserve their reputation and the long queue. Instead of a starchy sauce you get a bowl packed with flavour — just the right balance of vinegar, chili and a generous serving of ingredients. All for the very reasonable price of $ 3 (regular) or $ 4 (large).

Long ago, when my mother was a little girl, she used to stay at one of the shop houses along Amoy Street. Now and again, my grandmother will buy home a pack of lor mee around the corner of their street — known as Yuan Chun Famous Lor Mee. Both my grandmother and my mom claim that the taste has not changed much since that time. In fact, my grandmother, who has difficulty walking, insisted on climbing up the stairs to the second floor of the food centre so that she can have a big bowl of the lor mee from Yuan Chun every time we pass by that area (that was before we knew there was a lift).
I was introduced to it enthusiastically by my grandmother and mom when I was young and has been going down to Tanjong Pagar just to have a bowl whenever I have the time. The lor here is so good that I can finish the whole bowl, including the sauce. They also have fried ngoh hiang and fish strips — all the ingredients that a traditional bowl of lor mee should have.
Try to go earlier (before 11.30am) on weekdays as office folks working in Tanjong Pagar area starts pouring out for lunch and the queue can be very long, although it moves really quickly.

Let’s get this out of the way: This is the best Lor Mee I have come across. The gravy is completely unique compared with what other Lor Mee stalls offer. Far more savoury and less starchy than its competitors’, it is genuinely addictive, and I make sure to patronise this stall at least once every fortnight.
Besides the thick broad noodles bathed in their signature gravy, you also get pieces of pork belly, fish, and fried prawn cakes. For all these you pay $ 2.50 (it used to be $ 2), talk about affordability!
There’s almost always a queue (because it really is that good), but no worries, the folks are very adept at whipping up bowl after bowl very quickly. Be sure to ask for extra vinegar and crushed garlic. Also, the stall is closed on Mondays and Tuesdays.