This Golden Mile Stall Has Lor Mee With Ebi Tempura And Fried Chicken

86 Lor Mee has ebi tempura and fried chicken lor meeat Golden Mile

Image credit: Simple

Most lor mee is done pretty traditionally: dark, starchy gravy accompanies yellow noodles and ingredients such as boiled egg, ngoh hiang, and battered fish. At 86 Lor Mee, however, the classic noodle dish gets a twist. Instead of just the aforementioned ingredients, this Golden Mile Food Centre stall has toppings such as ebi tempura, fried chicken cutlet, ngoh hiang and more.

The combination of the flavourful gravy and juicy, crispy chicken in the Fried Chicken Lor Mee (from $4) is said to be surprisingly good, and it helps that the stall gets the rest of the elements—the noodles, boiled egg, and fried wonton—just right.

Image credit: Clin Tan

If you prefer the taste of fried fish or even prawn tempura, you can opt for either the Fried Fish Lor Mee (from $4) or the Fried Prawn Lor Mee ($4.50). There’s also the popular Homemade Ngoh Hiang Lor Mee (from $4) which, as the name suggests, features ngoh hiang hand-wrapped by the hawkers.

Image credit: @jeanlsx

Should you want all of those toppings together, go for the Signature Lor Mee (from $6). Your bowl of noodles will be filled to the brim with these tantalising fried ingredients, making it an absolute joy to eat.

Image credit: Antonios CHIA

Do note that you can either have these fried ingredients as a topping or served on the side. The latter option is preferable if you want to prevent them from getting soggy. If you want them to soak up all that delicious gravy, though, then having them in your bowl is the clear choice.

For a famous old-school lor mee since 1988 in Jurong, read our Feng Zhen Lor Mee review. For more delicious eats in Golden Mile Food Centre, read our Golden Mile Food Centre food guide.

Address: 505 Beach Road, #01-86, Golden Mile Food Centre, Singapore 199583
Opening hours: Sun-Fri 8:30am to 6pm
Website
86 Lor Mee is not a halal-certified eatery.

Feature image adapted from Simple and @jeanlsx.

Enze Kay

Enze is a Singapore-based food writer with over five years of experience, having written for the first iteration of HungryGoWhere before joining Eatbook. He enjoys noodle dishes from around the world, but local classics such as bak chor mee, wonton mee, and hokkien mee hold a special place in his heart.