Lormee is one of the not-to-be-missed Penang heritage food, and you will definitely be convinced when have you given our stall, Seng Thor Lormee a visit. We are housed in Seng Thor Kopitiam, the coffee shop located at the junction of Carnavon Street and Kimberly Street.
About the coffee shop
Seng Thor Kopitiam, which existence went as far back as more than 60 years ago was a pioneer coffee shop within the vicinity. Besides our famous Lormee, you will also find in the coffee shop several other local hawker varieties such as Koay Teow Th’ng, Lorbak, Char Koay Teow, Oh Chien, Hock Kien Mee and Wan Than Mee.
Lormee – new to you?
If Lormee is new to you, here’s a brief description. The noodles in Lormee come in thick sticky gravy. As it curdles slightly, you will need to eat it pretty quickly in order to capture a truly authentic experience. Using pork strips and cut hard-boiled duck eggs as toppings, the gravy derives its flavors mainly from the Chinese five-spice powder (“Ngor Hiong” powder). Toss the noodles with a spoonful of chilli paste, blended garlic and fried onions, if you wish to go for an extra spicy exotic edge.
Our dad, Mr. Foong helms Seng Thor Lormee and we assist him, the three of us. He took over from the original owner, Ah Aun when the latter decided to retire five years ago. By then, our dad had already been helping Ah Aun for over four years. We will always strive to give you the best Lormee you can ever find and we will continue with improvements in perfecting the taste and texture – the ultimate Lormee bliss.
Business starts at 5.00 every morning with all the preparations. By 6.30 a.m., regular customers begin arriving. Business peaks at between 8.30 a.m. to 10.30 a.m. and during these hours, we have 6 people serving our customers. On most days, our business is over by 12.30 noon when the ingredients finish.
What makes our Lormee special?
- We prepare all the ingredients ourselves, and we do not use any preservatives or added flavoring.
- We use only the best parts of pig legs and bones to prepare the “Lor”.
- We fry the onions ourselves over an ideal level of heat and duration.
- We use only duck eggs which we cut in a certain manner as to bring out the best aroma when served with the Lormee.
- We have been consistently using ingredients from the same supplier since we started. This has helped us maintained our standards and quality all the time.
- We blend the chilli paste in a certain manner to bring out the best flavor and aroma.