Dim Sum at Restoran Mexim, Kajang, Malaysia
Posted April 25, 2012on:
We were on our way to begin our Southeast Asia trip from Malaysia and we were starting to head south on the peninsula to Johor, the southern most state of Malaysia. But before we started our journey, we needed a hearty breakfast. So we headed to Restoran Mexim Tim Sum in Kajang town to get some exceptional dim sum. I heard that when Mexim started their business many years ago, the chef hand-made the items from scratch. Nowadays, the business has expanded and I think the items are machine made but the food still remains humble and fresh.
We were quite early and we’re lucky to get a table right away. One thing I noticed is that Malaysians generally go for dim sum a lot earlier than the Chinese in North America. Many dim sum restaurants are opened at 7 AM or so and it is not uncommon for them to close before lunch time. Mexim’s interior is plain and simple. There’s also no fancy lighting or lavish table cloths. Once we ordered our tea, a server approached us with a tray of bamboo steamers with an array of freshly steamed items. There was no carts or menu form where you have to tick what you want.
The selections were fairly standard. We ordered a prawn dumpling called har gow and jee choy mai, a pork dumpling with seaweed. We also had siu mai, which was not pictured. I absolutely love all varieties of pork dumpling and I’ve never seen seaweed dumplings in North America.
Our chee cheong fun (Chinese rice rolls) had plump prawns and was served with a local sambal, possibly made with dried shrimps. The sambal is a must for a Malaysian kick to an otherwise boring Chinese dish. The steam pork ribs was light and has a touch of spiciness from the red chilli. Also noticed that the portions are more reasonable here than most Hong Kong style dim sum places in North America, which tend to be huge.
The fried pork roll was my favourite item at Mexim so far. It’s crunchy on the outside and it is stuffed with tender minced pork, duck egg yolks and dried oyster. This was literally bursting with umami flavours. The loh bak gou or radish cake was pan fried till crispy on the outside as well and it studded with Chinese sausage bits on the inside. Mmm…
The prawn stuffed tofu skin was divine but the fried glutinous rice with pork sausage and mushroom was some of the better ones I’ve had so far. Some things are just difficult to make at home and fried glutinous rice is one of them. Some find the smell of century eggs nasty but I love eating it as a palate cleanser at dim sum, especially with some pickled ginger and red chilli.
The total of our bill came to RM 52 for the three of us, which was not too bad of a damage. Mind you, we ordered more than enough for three people. But that kept energized for our “long haul” trip to Johor Bahru. Not to say that we didn’t stop along the way for more food though. =)