Best Dim Sum @ Land Of Rice Fields

Looking back at the past few posts about this nondescript corner of Malaysia, it would be safe to assume that food was the biggest, if not the greatest highlight of the trip to Land Of The Rice Fields. Well, that's one perfect way to be in touch with the local culture so to speak - through food. For me, traveling is about experiencing new things, new sensations, new food, new sights. Shopping is usually last on the agenda on my list of "must-dos", sometimes, it doesn't make it on the list. But food, that is one thing that I cannot overlook. So here I am, on another foodie adventure, this time a hearty breakfast of fabulous dim sum, in one of the most unlikely of places - a Chinese temple (well kind of, they share the same building).

The dim sum restaurant is located at the front of the building complex

Well this is a improvised version of the traditional pushcart.

Display windows definitely made life easier for a Mandarin illiterate hehe.

 

You can never go wrong with anything with meat and prawns and deep fried.
Gosh, I can't even name this one!

 

Pork and prawn gow kee (I believe?)

 

Ok, this I definitely know. Siew mai! 

Another type of Chinese dumplings (steamed dumplings), but from what I read, this originates from Inner Mongolia! The better known version is the Guangdong version, which the one we see here. The "center" is a mix of minced pork, ginger, minced prawn, Shaoxing wine. The meat mixture is then wrapped in a thin sheet of dough, topped with crab roe and sometimes caviar for that extra decadence!

 

Oh, these were heavenly. Century egg stuffed inside a deep fried meat roll

Steamed pork ribs in black bean sauce

Har Gao - usually comes together with Siew Mai. Har gao, yes, you guessed it, is also another form Chinese dumplings come in. One whole prawn is encased in a cocoon of minced pork, which is then skillfully wrapped in a very thin, translucent skin made of wheat and tapioca starch. A good har gao must have a minimum number of 7 pleats, 10 pleats preferably. The skin must not stick to the paper nor the steaming basket it comes in. This is somewhat quite a delicate dish, it should taste light and easy on the palate, the meat and prawn should be steamed "just right" - not too cooked, yet not too raw.

 

The best Lo Mai Gai (steamed glutinous rice with chicken) I've come across in this part of the world.

This dish has its origins in Guangdong (as with many great dim sum dishes). Traditionally made with yes, glutinous rice, you will also find chunks of chicken, Chinese sausage (lap cheong), Chinese mushroom, scallions, everything is kinda "balled" up together, and steamed in a lotus leaf wrap. These days however, the dish is now steamed in a small metal bowl (usually just big enough for one person's portion of serving). You can still find the traditional version in the lotus leaf wrap, but that is now normally found in restaurants (cue higher pricing) and is served during special occasions like birthdays, wedding, banquets.

 

Char Kway Kak. So so so so so good!

Cubed radish cake is pan fried with a heavenly medley of eggs, preserved turnip, garlic, beansprouts and topped with freshly cut scallions. So simple yet so divine.

Chee Cheong Fun (Steamed rice rolls).

Another staple in the world of dimsum dining. Thin sheets made of rice flour is rolled up and served with a pouring of seasoned soy sauce, sesame oil, hoisin sauce. The dish is finished with toppings of scallions, fried shallots, and sesame seeds. The rolls can come with or without filling - mostly meat filling like minced pork, chicken, beef, char siew (barbequed pork, sweet, salty, smoky and yummy), sometimes it comes with a vegetable filling, and yes, prawns too. You can find regional versions of this dish in Hong Kong, Malaysia, Singapore, and even Vietnam.

 

Char Siew Pau.The one you see here, this is what my Mum would call "Hong Kong Pau". There are the local paus, where the pau dough doesn't open up like a lotus in bloom (haha so dramatic), the dough is also noticeably more dense, chewier. The "Hong Kong" version however, has a softer, lighter dough, something like soft white bread. This too, has its origins in Guangdong, China.

 

Here's the total damage. Money well spent. Food was excellent!

 
Mergong City Garden Restaurant Sdn Bhd
c/o Tow Boo Keong Kiu Ong Tai Tay
Lot 1128, Jalan Gangsa, Seberang Jalan Putra
05150 Alor Setar
Kedah
Tel : +604 731 9618/731 7618