Singapore's well-loved Hainanese chicken rice now came in the form of the lo mai gai served as dim sum.
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It is wonderfully aromatic with distinctive notes of ginger and garlic, enlivened by subtle pandan and lemongrass fragrance. And within the rice is tender and juicy chicken thigh imbued with the same flavours. To complete the Singaporean experience, it is served with the classic dipping sauce of chilli, dark sauce and ginger. With the exception of the chicken skin, this has every element of our Hainanese chicken rice encapsulated in a dim sum, and I found it to be an elegant rendition of our beloved dish.
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This was my favourite dish out of the 6 new dim sum launched for National Day, the others being deep friend satay chicken wanton, laksa xiao long bao (see my post dated 30 July), steamed dumplings with soon kueh ingredients, steamed yam cake, and pan-fried buns with chilli crab meat.
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Their National Day Dim Sum menu is only available from 1 to 31 August 2018, and only during lunch hours, 12pm to 2:30pm.
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