Lor mee is a Chinese-inspired noodle dish served in a thick starchy gravy and thick flat yellow noodles. The dish is eaten by Hokkiens in Singapore and Malaysia. The thick gravy is made of corn starch, spices and eggs. The ingredients added into the noodles are usually ngo hiang, fish cake, fish, round and flat meat dumplings (usually chicken or pork), half a boiled egg, and other items depending on the stall and the price paid. Vinegar and garlic can be added as an optional item. The dish is also eaten with red chili. Traditional versions also include bits of fried fish as topping though few stalls serve this version anymore. Origin from Malaysia.