Enjoy dining without burning a hole in your pocket, no membership required
The carrot cake was cold. I will not recommend it, unless it's hot out from the oven.
This is their trademark hand made fan choy. Must try... Very soft and flavourful, one of the best fan choy I will travel to eat it.
After seeing fellow Tastemaker and alcoholic Jason's post about this lor mai kai, I had this on my to-try list and I finally managed to make time for it.
This lor mai kai is radically different from all others, as the soft, tender chicken patty also incorporates chopped up bits of turnip and spring onion, which adds a unique sweetness and crunch to the lor mai kai along with its subtle saltiness. It's basically a chicken tua pau sitting atop a bed of glutinous rice instead of sitting inside a steamed bun, and that's probably the easiest way to describe it.
Unfortunately, the glutinous rice was inadequate and insipid. It wasn't quite oily enough to give the familiar feeling of eating properly prepped glutinous rice, and it was just banally bland. Oh well, at least that palatable poultry patty was exceptional. Oh, and Hong Ho Phang's Hong Kong style century egg congee is simply stellar, so don't miss out on that one.
I can't recall having a better lor mai gai in recent memory. Made in-house, the fragrant glutinous rice is steamed in a metal bowl with tender pieces of chicken and a blend of shaoxing wine and soy sauce until each grain has fully absorbed all the flavours, so much so that some parts of it become deliciously melty and close to disintegration.
Taste: 3.5/5
The sweet and unctuous bbq pork filling is roasted on premises before being wrapped in a fluffy, soft bun skin that pulls apart easily.
I'm no expert on pau but I definitely like these and mornings here are always packed with the breakfast crowd.
Taste: 3.5/5
Soft texture where skin breaks up upon bite at $1.80 per plate
