Henghua Lor Mee is a traditional snack that originated from Putian, Fujian, China. Unlike Lor Mee that we usually have in hawkers that are served in thick starchy gravy and think flat yellow noodles, Henghua Lor Mee is served with a white soup broil and rich ingredients of seafood.
Being a migrant from Putian in Fujian province, China, the late founder Ho Ah Tong, has established Ming Chung Restuarant in 1933. During that time, the restaurant was opened on Weld Road, opposite of present “Thieves Market” in Sungei Road area. Catering to the Henghua immigrants’ cravings for home-style food, the restaurant has become a meeting place for local Henghua and Hokkien communities, including rickshaw riders and laborers.
The restaurant was named “Ming Chung (民众)”, means “people” in Chinese, reflecting that the root of the restaurant is to benefits the people and providing affordable Henghua food for its communities, even up till today.
|The old shophouse was revamped to have a modern but simple look.|
I really liked the style that they handled the old shophouse. They managed to transform a classic shophouse with modern look yet retaining much of the shop’s history (The wall on the right will tell you most of it).
As simple as the shophouse look, so does their menu. It has just a short list of traditional dishes for selection and I believe those are more than sufficient to keep old customers from coming back.
There is order chit which you can place an order or while waiting in the queue. Simples dishes
|The infamous White Lor Mee （卤面）|
The main reason why we are here – for the traditional White Lor Mee. Apart from Putien Restaurant, Ming Chung is the only restaurant we knew that served this traditional dish. Nothing fanciful with the ingredients, but good enough to compliment the taste of the Lor Mee.
|Stir-Fried Flower Clams (La La) 炒花蛤（啦啦）|
Clams (aka La La) is one of my favorite seafood. These tiny stir fried clams have the right savory and spiciness taste in every single one of them. It is just so yummy.
|Pork Ribs with Bitter Gourd （苦瓜排骨）|
Some loved it, but some would not even consider ordering it because of bitter gourd (Karela). Bitter gourd is rated as one of the greatest enemies to a majority of the youngsters in the “veggies colony”. In fact, bitter gourd is actually a fruit which is an excellent source of dietary fiber. It contains twice the calcium of spinach, beta-carotene of broccoli, and potassium of a banana. It really has good health benefits and I can give you 24 reasons for eating bitter gourd.
I am totally in for bitter gourd as it simply enhances a dish by creating another layer of taste. Pork ribs with bitter gourd are no exception. The ribs are stewed before fried with thin slices of bitter gourd with a black bean gravy. Don’t waste the gravy after finishing the dish. Mix it with the white lor mee and it will taste heavenly good.
Tips For Eating At Ming Chung Restaurant
3. Make a reservation if you have a big group, they might not have enough seats to accommodate all of you which you will ended up queuing.
Tel: 6296 3428
Opens from 3pm to 11.30pm from Tuesday to Sunday, closed on Monday.