World of Lor Mee

Welcome to our World of Lor Mee (Braised Noodles). We’ll be cooking two popular styles of Lor Mee from Singapore / Malaysia for November 22nd meetup lunch.
• Hokkien style Lor mee
This popular and distinctive dark noodle dish comes with braised pork and is thickened with a dark, braised, gooey gravy made with eggs, cornstarch, and various spices. The toppings of our version of this mouth-watering noodle dish include fish cakes, braised eggs, pork slices, and fried wontons, served with black vinegar, minced garlic, and a dolly of sambal chilli.
• Heng Hwa Lor Mee
Heng Hwa (Putien) style Lor Mee has a clear, light broth made from tasty chicken stock from hours of slow simmering. The umami-rich broth is cooked with fresh seafood such as clams and prawns, pork slices, and fresh veggies, garnished with seaweed and peanuts.
We’ve prepared these two addictive small bites as companions to our Lor Mee.
• Wu Har (Fried yam crisps)
Wu Har literally means Taro Prawn, but this tasty, crunchy Cantonese snack has no prawns in its ingredients. It is made of Taro julienned, sesame seeds, coriander, seasonings, and deep-fried.

1. Fried Fish

Fish fillets that are coated and deep-fried until crispy are excellent choice to complement the thick, starchy gravy of the Lor Mee.
Don't miss this unique opportunity to savor the authentic taste of Malaysia and Singapore dishes right here in Bangkok. Reserve your seats now!!
The price per pax is ฿350.
To confirm your seat, please make a transfer by Thursday, 20th November, 3 pm to the following account.
Kasikorn Bank
No: 787-2-14394-1
Name: Chan Huang Seng
*The organizer reserves the right to cancel the event if the minimum confirmation is not reached.