There’s something rather nostalgic about this kind of loh mai gai (steamed glutinous rice with chicken / 糯米鸡) in takeaway tin-foil bowls. I remember having this quite often at recess time during my secondary school days. Those days, it cost only S$0.70 at my school canteen!
Of course, this style of loh mai gai isn’t as fancy or refined as the lotus leaf-wrapped variety that’s served in dim sum restaurants, but it’ll suffice for an easy home breakfast. Just pop it in the steamer for 10 minutes (in the meantime, you can go brush your teeth/wash your face/shave), and a hot brekkie is ready!
Teck Kee‘s version is sufficiently tasty. Besides chicken, there’s also a slice of char siew. The siew mai isn’t half bad as well. But they really need to do something about that watery, diluted chilli sauce.
Click here for Teck Kee Tanglin Pau’s locations.