Lo Mai Gai — Sticky Rice in Lotus Leaf
Quick Info
- Flavor
- Savory, aromatic, and earthy. Sticky rice infused with the fragrance of lotus leaf, chicken, and mushroom — a warm, comforting umami package.
- Texture
- Sticky, chewy glutinous rice studded with tender chicken, mushroom, and Chinese sausage, all wrapped in a fragrant leaf
- Spice Level
- Not spicy
- Temperature
- Served Hot
Ingredients
Allergens
Confirmed
Possible
These ingredients may vary by restaurant. Ask your server to confirm.
The Story
Lo mai gai is one of the larger items on the dim sum menu — a generous parcel of sticky rice wrapped in a dried lotus leaf and steamed until the rice absorbs all the flavors of its fillings and the leaf itself. The lotus leaf is not eaten, but during steaming it imparts a subtle, tea-like fragrance that makes the dish unmistakably distinctive. This is a dim sum dish with roots in rural Cantonese cooking, where lotus leaves were an abundant and natural wrapping material near the region’s many lakes and ponds.
What to Expect
A dark green lotus leaf parcel, tied or folded into a neat package, arrives on your plate. Unwrap it (the leaf is not edible) to reveal a mound of glistening, golden-brown sticky rice. Buried inside you will find pieces of chicken, sliced Chinese sausage, shiitake mushrooms, and sometimes dried shrimp. The rice is chewy and dense — glutinous rice has a satisfying stickiness unlike regular rice. The lotus leaf has perfumed everything with a gentle, herbaceous aroma that lingers on each bite.
Tips
Unwrap carefully — the steam trapped inside is very hot. Use your chopsticks or a spoon to break apart the rice and distribute the fillings. Lo mai gai is substantial and filling, so one serving is usually enough for one person alongside other dim sum dishes. Some restaurants serve a smaller version called “jan jyu gai” (珍珠鸡) which is more manageable for a multi-dish dim sum session.