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Lor mee roughly translates to braised or stewed noodles. This robust dish was originally created by the Hokkiens. The noodles, usually thick flat yellow ones, are doused in a headily spiced dark, thickened sauce served with toppings ranging from ngoh hiang and dumplings to fish cakes, fried fish and more. Keep scrolling to find out where to slurp up the. ....