I suppose Lor Mee (or Lu Mian in Mandarin) must be a very Hokkien dish. It is one of those sticky gooey gravy over oily noodles (known as sic mee in Hokkien, meaning cooked noodles) complemented with chunks of fish meat (Ikan Merah fish?), sliced fatty pork and deepfried plain batter (like tempura), garnished with plenty of grated garlic, and if you like, at sliced chilli and a dash of black vinegar.
It is also interesting to see the stick gravy going watery, depending on the acidity (?) of the saliva. (^^)
In the old Boon Tat street, along a line of hawker stalls, there was once a famous Lor Mee Stall. It used to be one of my haunts when I worked around that area, well, not exactly near .. at Peck Seah St. For food, distance is not too far. once I travelled from Raleigh to Chapel Hill in North Carolina, USA, just for some good Indian food. (^^)
Now, at the Amoy St Food Centre, next to the famous old Sian Chor Keng (Xian Zu Gong) - temple more popular for Tua Pek Kong than its main Deity, Lu Dong Pin - each Sunday morning, from about 9am, one sees a long queue for the Lor Mee. It used to be the case of angry customers complaining when their orders were missed. These days, life is made simpler for the stallholder as the customers have to queue up to buy their noodles! One cannot appreciate the good customer service until now. (^^;
Each Sunday, parents bring their parents and their children to this place for breakfast. While the older folks relish on being able to taste and eat the same bowl of noodles that they had taken, maybe, some 60 years back, their 1-2 year old grandchildren have also been introduced to this dish. And so, the tradition of carrying on the taste and customs of how to each the Lor Mee is being transmitted.