Today I visited the Food Place food court, located at Pavilion Mall. The food court is located beside the Oriental Kopi Restaurant.
This time I ordered Spicy Chicken katsu with fried rice from Xia Yuan Yuan stall, it cost RM18.90 per plate.
At the center is a compact mound of fried rice, lightly seasoned and stir-fried with egg and scallions. The grains are well-separated rather than oily, suggesting a home-style or canteen-style fried rice rather than a heavily sauced restaurant version. On top sits a sunny-side-up egg, with a crisp edge and a runny yolk that’s meant to flow into the rice when broken—adding richness without extra sauce.
The protein is chicken katsu, breaded and deep-fried until golden. From the close-up, the crust looks coarse and crunchy, while the chicken breast inside remains white and moist. The “spicy” element appears to come from a seasoned crumb or light chili-based coating rather than a thick sauce, keeping the texture crisp. Fresh cucumber slices on the side add a cooling contrast, and a small bowl of clear soup completes the set in classic food-court fashion.
Overall, it’s a balanced tray meal: carbs, protein, fat, freshness, and warmth—all in one
Chicken katsu originates from Japan, adapted from Western breaded cutlets introduced during the Meiji era (late 19th century). Originally made with pork (tonkatsu), chicken versions became popular later as a lighter and more affordable alternative. The hallmark is panko-style breading, which gives a lighter, crunchier crust compared to Western breadcrumbs.
Fried rice has deep roots in Chinese cuisine, traditionally a way to repurpose leftover rice by stir-frying it with egg, aromatics, and whatever ingredients were on hand. Over time, fried rice became a pan-Asian staple, evolving into countless local variations across Southeast Asia.
Pairing Japanese-style katsu with Chinese-style fried rice is a relatively modern, Southeast Asian food-court innovation. It reflects how malls and mixed-concept stalls cater to diners who want familiar flavors a “complete meal” on one plate and flexibility across cultural tastes.
