101096 Japanese brands feature heavily at Ngee Ann City at department store Takashimaya, and there are also other Japanese shops like Books Kinokuniya and Best Denki.
101097 With bars and a gym, you can also grab a drink or hit the treadmill if shopping for the day hasn’t tired you out.
101099 Originating from Xiamen, China, Lor Mee is a Hokkien dish that was brought over to Singapore in the 1950s.
101100 Distinguished by its signature thick, dark and starchy sauce, Lor Mee is traditionally made using thick flat yellow noodles.
101101 However, Lor Mee stalls today will gladly also serve it with vermicelli.
101102 The thick dark sauce is often what determines whether a bowl of Lor Mee is average or great, and it is made by stewing a combination of pork bones, eggs and spices.
101103 Potato or corn flour is sometimes also used to thicken it.
101104 Ingredients that go into Lor Mee vary, but commonly found items include braised pork, fish cake, braised eggs and slices of Ngo Hiang (fried meat roll).
101105 Other ingredients that are available at certain stalls include fried shark meat, fried fish meat, braised duck meat and deep-fried dumplings.
101106 A bowl of Lor Mee is also not complete without its usual condiments, such as minced garlic and ginger, red chilli and dark vinegar, added to give it that extra oomph.
101107 Recommended stalls where you can find that soulful bowl of Lor Mee include Tiong Bahru Lor Mee and 178 Lor Mee at Tiong Bahru Market, Bukit Purmei Lor Mee at Bukit Purmei Avenue and Yuan Chuan Lor Mee at Amoy Street Food Centre.
101108 In conjunction with Singapore Food Festival 2010, play the Food In Translation game and find out more about Singapore’s Signature Dishes.