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.
As you walk in the main door, I am amaze on how they transform the place into such a classic place.
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.
This buffet is quite similiar like Sukiya, just that they have more variety.
One of their signature is this Australian Striplion serve in a rack that do have a little gimmick with dry ice upon serving.
Their “Nu Rou Rice” is damm good too as it is pack with flavours.
As for your drink counter, it is free flow and do try out their Taiwanese tea.
6 types of soup bases available ~ Sukiyaki Soup, Lakesalt Soup, Tonkatsu Soup, Spicy Soup, Herbal Soup, Tonyam Soup
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)
Each of us are prepared with a mini slim tray of ingredient.
This golden egg yolk sukiyaki sauce which helps enhance the meat texture and juiciness while bringing down the hot pot heat on the meat.
Tommy helping us out to dump all the ingredient into the hotpot.
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.
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.
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/.
When you are done, they do have in house dessert such as:
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