It seems that after bubble milk tea, China hotpot is next big thing. There are tons of China malat hotpot in the market and the latest one that currently making a huge hype is this authentic Xiao Long Kan Hotpot 小龙坎老火锅 from Chengdu is now officially landed in Fahrenheit 88, KL smack right in the heart of Bukit Bintang. Where shopping is just right at your door step. One of a new mala hotpot in KL.

Xiao Long Kan Hotpot (1)

Just walk downhill from the road in between Sephora and Uniqlo, then you will see a long queue right in front of the shop. That is them in the street. One of the only shop that have a classic China heritage kind of frontage.

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The set up is exactly like the one I visited when I was in Chengdu 2 months back. With 2 huge chairs and a dragon head frontage and if you are the cashier area, you can see the amount of awards that they have won over a short period of time.

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They have this cute game character on the wall as you walk up to the levels. There is no lifts for customers.

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Love the seating ambiance, as each of the seating pavilion comes with different drawings. From the historic 3 Kingdom character that represent the heart of Chengdu.

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For the hotpot, we were recommended on 3 of their signature. Of course the original or authentic Malat soup, Tomato soup base and I had the pork bone soup. (I was told that their mushroom soup win over the pork bone soup – have yet try but will try it next visit)

The style of dipping the ingredients into the soup from chef recommendations:

Malat soup comes with a few level. Some of you that could not take spicy then it is best advise to start off level 1 or 2. those of you that are used eating malat and would like to try the authentic’ness of it, start with Level 3 onwards.

  • best to only dip with all the ingredient of pig/beef spare parts and meats
  • Chengdu customers do not drink soup like us. Soup base level 3 and above is more like towards drinking oil. The meat goes it is more for dipping for fragrance of malat oil.

Love the tomato soup base as it is sourish enough to my liking, slightly creamy from the beating of tomato and the thin layer of oil on top, is fragrant of the soup. Must order if can.

  • dip mostly with vegetable to enjoy the sweetness and fragrant of the soup base after that (if you were to drink it)

Pork bone soup – we start of with the prawns and the whole pot is punch with the fresnhess of the prawn shell flavour. then after that we just pour in the rest of meat or veggie that we are looking at. Base on our ingredient and soup base, best to refill max 3 times of soup to enjoy maximum flavour of the soup base from all the meat and vegetable.

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In China hotpot, my damage for bill never comes in 2 figure. Always ended up 3 figure per head. Here is my order and guess what? I have a new favourite dish in Chengdu and now they have it here. The green Bamboo slices is my new favourite and a must have item.

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A mixture of their special sauce and condiments comes with additional RM 5 per head. 

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Best way to enjoy the dipping Sauce is with a mix of scallions, Xiang Chai, chopped garlic and chilli with Xiao Long Kan secret “Xiang You 香油” aka fragrant oil. (original way)

To some of you that used to add in vinegar and oyster sauce is another way to tone down the spiciness level of the meat. (where I am used to mix this 2 in)

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First round of ordering, ordered mostly Xiao Long Kan Signature Dish. Their XLK Spicy Chili Beef 双辣牛肉 @ RM38/full – best to dip into malat soup.

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My new favourite, Sliced Bamboo shoots @ RM 8 love the crips texture of it. There a few ways to eat this.

  1. Eat it raw
  2. Best to dip it for 3 second and eat
  3. 9 second (my friend favourite style) – where it is soft.

Shrimp Paste 手工虾滑 @ RM38

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Rose Meat Ball 手工玫瑰丸子@ RM26 – hand crafted signature meatball. dip the whole thing into the pot and was told best to eat along with the rose petal too. To enjoy the flavour of it.

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Pork Brain if you are up for it. Have to cook in a metal basket for at least 15 minutes and a bite of this give you a creamy texture.

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Brown Sugar Glutinous Rice Stick 红糖糍粑 @ RM13 – a must order item for me as love the texture of the muarchi goie’ess with brown sugar is just perfect. Do not take a huge big bite when it is serve as it is pippin hot.

Fried Crispy Meat 现炸酥肉 @ RM16

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We went slightly crazy as we hit for the extreme level of Malat Pot. For a trio pot, I think the extreme level might not be suitable as it is too concentrated and spicy level is max high. I would prefer it if it is only 2 soup base pot. Bigger volumme of soup and more equal. I think this would be perfect.

The rest as below are the normal items that usually I would order for my hotpot.

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Australian A5 Beef @ RM90/full

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A must have item for me – Duck Intestine 冰球鸭肠 @ RM28 (do not over cook this as 1-3 minutes is perfect) and also Pig Intestines  @ RM12, Sliced Kidney 手工猪腰片 @ RM16 – Which i forgot to take picture.

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Bean curd roll and Pork Blood 清肺猪血 @ RM10

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Fresh White Prawns 深海明 – 6 只 -@ RM52

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Vegetable Platter @ RM20

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Beef Slices

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Enjoying my malat hotpot.

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If you have yet to taste any Authentic taste of the soup base, do request that you want to have authentic malat pot for best experience of the soup.

Xiao Long Kan Hotpot KL
Lot 03, Block D,
179 Fahrenheit, 88,
Jalan Bukit Bintang, 55100 Kuala Lumpur

(5 minutes walk from Bukit Bintang MRT station)

Operating Hours: 2pm – 2am

Tel: No booking available at the moment.



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