Taiwanese Chun Ciou Hot Pot Buffet (台湾自助式火锅 春秋战锅 ) @ Old Klang Road, KL

Drove pass by this nice building at Old Klang Road a few times and very curious what is it about till recently we went to check it out aas they are  1st authentic Taiwanese imperial served-to-table hot pot buffet in Malaysia known as Taiwanese Chun Ciou Hot Pot Buffet (台湾自助式火锅 春秋战锅 ) at RM 75++, only 2 hour dining time.

Chun Ciou Hotpot (1)

Chun Ciou Hotpot (2)

As you walk in the main door, I am amaze on how they transform the place into such a classic place.

Chun Ciou Hotpot (3)

Chun Ciou Hotpot (4)

Love the ambiance and it is quite spacious between you and next table. They have 1st floors in this building as I felt that if you love nice ambiance then ground floor do give you a lovely ambiance. If you love more privacy then 1st floor would be more ideal. More quiet and table is quite far apart from each other.

Chun Ciou Hotpot (5)

This buffet is quite similiar like Sukiya, just that they have more variety.

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特选肉品 Specially Selected Meats
将军霜降牛 Australian Striploin
霜王雪花牛 Australian Ribeyes
诸葛嫩肩里肌羊 Lamb Shoulder Roll
干将梅花猪 Pork Belly
莫邪烟熏猪前腿 Pork Shoulder
春秋鸡柳条 Chicken Fillet
金陵樱桃鸭 Duck Roll

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One of their signature is this Australian Striplion serve in a rack that do have a little gimmick with dry ice upon serving.

火锅料 Other Steamboat Ingredients
章鱼烧 Taro Fish Ball
诚心丸 Sincere Ball
咖啦鱼丸 Curry Fish Ball
芝士海鲜豆腐 Cheese Seafood Bean Curd
芝士虾丸 Cheese Prawn Ball
虾球王 Premium Prawn Ball
红心丸 Red Heart Ball
香菇鱼丸 Mushroom Fish Ball
精品墨鱼丸 Premium Cuttlefish Ball
鱼包花枝 Fish and Squid Mixture
火腿肉丸 Ham Ball
白 鱼丸 White Fish Ball
鲍鱼片 Abalone Slice
百页豆腐 Special Tofu
玉字烧 Tamago

Chun Ciou Hotpot (11.1)

副食 Side Dishes
乌冬面 Udon Noodles / 冬粉 Dongfen / 菠菜面 Spinach Noodles /
腐竹 Beancurd Skin / 豆腐卜Beancurd Puff / 油条 Fried Breadstick
 
蔬菜类 Vegetables
红萝卜 Carrot / 白萝卜 White Carrot / 南瓜 Pumpkin / 卷心菜 Cabbage /
鲍鱼菇 Abalone Mushroom / 金针菇 Golden Mushroom / 香菇 Mushroom /
西红枣 Tomota / 山药 Chinese Yam / 红薯 Sweet Potato / 毛瓜 Chieh Gua /
木耳 Chinese Fungus / 大白菜 Bok Choy / 油麦 Yau Mak / 茄子 Eggplant

Chun Ciou Hotpot (12)

Their “Nu Rou Rice” is damm good too as it is pack with flavours.

Chun Ciou Hotpot (13)

As for your drink counter, it is free flow and do try out their Taiwanese tea.

Chun Ciou Hotpot (14)

酱料 Sauces & Condiments
青葱 Green Onion
大蒜 Chopped Garlic
辣椒 Chilli Sauce
泰国辣酱 Thai Chill Sauce
水果酱 Fruit Sauce
沙茶酱 Satay Paste
酱油 Soy Sauce
香菜 Parsley
芝麻酱 Sesame Sauce
豆腐乳 Fermented Bean Curd

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6 types of soup bases available ~ Sukiyaki Soup, Lakesalt Soup, Tonkatsu Soup, Spicy Soup, Herbal Soup, Tonyam Soup

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We try their  Sukiyaki Soup, Lakesalt Soup, Tonkatsu Soup, & Spicy Soup as we felt Taiwanese steamboat choose tomyum is very weird.

Their Signature soup is Sukiyaki Soup & Lakesalt Soup and I believe alot of customers like me will eventually choose Tonkatsu Soup, & Spicy Soup.

Sukiyaki soup is pretty solid in taste that you can taste hint of nice aroma of soy with sweet end. If you soup is too thick or too sweet, there is a bottle of water for you at the table to add on to dilute. For Lake Salt Soup is pretty interesting is more like a clear pork bone soup. First when you taste it is pretty clear as the more ingredinets you dump into it, the soup become more solid. (these 2 soup start off with clear version as you dip more the soup become more solid and tasty)

Tonkatsu soup itself is already very strong, slightly creamy and aromatic as like eating Ramen. As the more you put ingredient in, it will become more salty. Do note that that Taiwanese Spicy soup is not meat to be very spicy like Sze Chuan. Their verison is slightly clear, and fragrant with mild spices. (these 2 soup base will become more salty as you add in more ingredient)

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Each of us are prepared with a mini slim tray of ingredient.

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This is their signature sauce known as  Chun Ciou Signature Sauce (招牌酱汁) from the raw ingredients!
Just follow these 4 simple steps below:
Step 1. Put Sesame Sauce into the bowl (Put more for sweeter taste)
Step 2. Add Egg Yolk for a smoother texture
Step 3. Add finely-chopped fresh Spring Onions (Add more for better texture)
Step 4. Sprinkle some Shichimi Powder (Add more for spicier flavour)

This golden egg yolk sukiyaki sauce which helps enhance the meat texture and juiciness while bringing down the hot pot heat on the meat.

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Tommy helping us out to dump all the ingredient into the hotpot.

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This is also one of their signature as this might sound weird but their Muar Chi is air flown from Taiwan into this restaurant and purpose is to put into hotpot. Just put about 1-2 minute then you can take it out and eat. Do be caution as the sesame filling in it is hot. It is more like a dessert for me. Love the chewy texture and not too strong sesame taste.

Chun Ciou Hotpot (19)

 

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Their wasabi ball is a must have too as it burst with aroma and makes you burst into wasabi flame too. Do eat with caution too as in there is a little soup base in it. Do take insta story of your friends expression.

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This is my version of sauce, as another of their local favourite is their fruit sauce. Fragrant in fruit aroma yet little sour and spicy/.

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When you are done, they do have in house dessert such as:

甜品 Desserts
柠檬砂糖片 Sweet Lemon Slice
红豆汤 Red Bean Soup
冰淇淋 Ice Cream
Chun Ciou Hot Pot Malaysia Price List 
Adults Lunch: Mon to Fri from 12noon to 3pm RM60++
Adults Dinner: Mon to Fri from 5pm to 11pm RM75++
Adults All Day: Sat & Sun RM75+

Location:

Chun Ciou Hot Pot (春秋战锅)
Lot 306, Batu 3,
Jalan Klang Lama,
58000 Kuala Lumpur.

Contact: 012-6882860, 016-5454348, 018-2776503
Facebook: fb.com/chunciouhotpotmalaysia

Maps: https://goo.gl/maps/uFzzyRNQ2WN2

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1 Comment

  • Reply
    KY
    January 9, 2017 at 3:11 pm

    This would be great on a rainy day.

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