Friday, 05 Jun 2020 07:40 AM MYTYang Kee Kitchen's 'lo mai kai' has soft glutinous rice paired with an umami laden sauce, free range chicken pieces, 'lap cheong', shiitake mushroom and abalone — Pictures by Lee Khang Yi
KUALA LUMPUR, June 5 — Once in a while, we need to treat ourselves. That's what I told myself when I ordered abaloneI was not disappointed. This could be the ultimate gold standard for this classic dim sum dish. What makes this special is not just the use of abalone. It's actually a combination of that soft, perfectly cooked glutinous rice with its umami laden sauce.as it's so hard to get a good version commercially. Sometimes the rice grains aren't cooked enough. If it isn't hard, it comes soaked in oil as that is how they try to moisten the grains. My biggest peeve is how dry and hard the chicken pieces are.
This one uses free range chicken and it is perfectly cooked. You also get slices of Chinese waxed sausage orand a small shiitake mushroom nestled under the 10 head abalone. It is also free from preservatives and MSG.Eat it once you get it fresh from them for the ultimate taste. Just steam it to get it piping hot. There's storage instructions on the packaging telling you it can keep in the refrigerator for three days.
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