LOR MEE: Thick-cut Fujianese noodles in an equally thick braised broth enriched by stewed pork, crispy deepfried wontons, crisp-fried fish skin, and garnished with bird’s-eye chili and a dollop of chopped garlic. [Photo by Fan Zhen/China Daily]

BAK CHOR MEE: A heritage dish brought over by the fi rst immigrants from Fujian, this is a bowl of soup noodles topped with minced pork (bak chor), and bouncy fish and pork meatballs. There are also the “konlo” or dried versions. [Photo by Fan Zhen/China Daily]