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My Kitchen Restaurant @ SunwayMas

Posted by Timothy Low under Petaling Jaya

The Chicken Rice Ball dish is a variation of the Hainanese Chicken Rice. The basic recipe is still followed but instead of serving the rice in its natural form, the rice is made into balls by hand. It is a popular dish and it was originated among Muar Hainanese and expanded it to Malacca and its surroundings.

In Malacca, the chicken is served with rice balls rather than a bowl of rice, commonly known as Chicken rice balls. The rice is shaped into golf ball-sized orbs and served alongside the chopped chicken. This dish is eaten the same way as the regular version, making sure to get a portion of chicken, some rice and the soy and chili condiment into each mouthful. Older chefs argue that the rice was originally shaped into balls because it needed to be kept warm from the time it was cooked (often earlier in the day) until mealtime. The rice balls when stored in wooden containers, apparently stayed warm for a longer time. The other theory is that the rice balls were more portable and were easier for labourers working on plantations to transport from home. Today, rice balls are appreciated more as a novelty than anything else.

I had my first Chicken Rice Ball experience in Melaka and never had one since. Not because I don’t like them … I just never bothered to find out where else in KL has it. Until now that is ….

Thanks to a friend of mine who runs a Chinese Food magazine, she brought me to a writeup/food review session at My Kitchen Restaurant on. Coincidentally, Sin Chew Daily was there to run a review as well … good for me ! Free food and can learn more about conducting food reviews.

My Kitchen Restaurant is located in Sunway Mas, near to the famous crab restaurant in Dataran Prima. Or if you’re familiar .. it’s next to Aman Suria. It’s really a common looking restaurant with a nice cute signboard that spells out “Malacca Famous Hainanese Mutton Soup” and it spots an adorable comic image of it’s owner, Candy Wong cooking with a wok.

There were quite a few “crews” from Sin Chew Daily during the food review session, a photographer using a Canon DSLR system with 2 other journalist. During the interview session with the restaurant owner, I kept mum and observe since they were all bickering in mandarin and me .. err.. not affluent in mandarin.

My Kitchen Restaurant truly offers a wide range of authentic Hainanese cuisine and according to the owner, the recipe were all handed down from her family. We were there to run a food review on the Chinese New Year dining set and I was fortunate enough to try some really interesting dishes such as the very special Hainanese Curry Lamb Shank .. a fusion of eastern and western concept, the Hainanese Pineapple Chicken Offals, the Hainanese Five Spice Braised Duck and also the Hainanese Steam Chicken with Wine.