Came across this brand since last year and went to give it a try for this 蜀香楼成都火锅 Shu Xiang Lou at The Linc, KL. A hotpot person that have been exploring China Sichuan hotpot and I find this place is more for entry-level diners.
Menu is quite direct.
The ambiance of this outlet is pretty spot on, by transporting you back to the ancient China dynasty.
at the condiments counter, there is a chart that shows you how to mix on their special sauce.
Tried their Mala and Pork bone soup. Both are on average. The beginner spiciness is really for those who are not into Sichuan style hotpot. Not too spicy yet numb also.
As it was after Christmas party last year and most of us are hangover and we did not try much. only came by to have something soupy and wanted to try the taste one of a Sichuan Hotpot in KL.
The usual ingredients that we order.
End of the day, I still think Xiao Long Kan still pretty good as they have improved over the months and another shop in Kuchai.
If you are not so hardcore like me, you guys can give it a try. Pricing average per head is about RM 40 – RM 80 (depending what you order)
-= Ka Ching =-
Food Rating 6/10, okok la !!!~-Stamped-
–Warning– This is based on my individual taste. Try it at your own risk-
Taman U Thant,
55000 Kuala Lumpur
Since the opening of Sunway Velocity, the outer boulevard area had suddenly become a mini Chinatown. With many classic restaurants especially Sichuan hotpot is flocking into the mall. With the latest addition into the area is Chong Qing Grilled Fish is opening their first outlet in Malaysia at Sunway Velocity. Is a brand hail all the way from Singapore that have its own strong followings.
As the owner travelled to Sichuan, China, he was inspired by the legends and anecdotes, especially this grilled fish dish which exudes the multiplicity of Chongqing cuisine. Made up of a cross between grilled fish and Sichuan hotpot, the signature grilled fish is marinated with more than 20 herbs and spices and charcoal-grilled to perfection.
The menu focus on grilled fish and you get to choose what type of fish, level of spiciness and choices of sides. You can also add on if you wish to.
For those of you could not take spicy, they do have other flavours to hit on too and some side dish a la carte that you can really choose from. A menu that cater to spicy and non-spicy eaters and combination of local flavours.
We ordered, Fresh Fruit and Plum Yakult
a modern design of the outlet with hint elements of Classic Chin
first dish we are hitting on is this Spicy Chicken Cubes. A dish that is done to perfection where the chicken cubes is freshly fried, then air dry for a while before putting into the wok to stir fried it again. Indeed a dish that you need to go with beer. Skin is crispy and with a punch of heat. Love it.
Chinese Spinach with Salted eggs & Century Eggs – Topped with cubes of garlic.
Salted Egg Fish Skin @ RM 24 is another dish that you can order as the fish skin is deep fried to crisp and I love my salted egg dish to be slightly more punchy in flavour.
Next we have Sichuan Pork Belly with Spicy Garlic Sauce @ RM 18. More like an entree dish, as you can taste hint of spices but it is not very spicy. Suitable for everyone that would want to give some spicy dishes a try.
I was told that their signature is Termeloh Patin Fish with Mushroom and Herbs @ RM 108 and decided to give it a try. Instead of going spicy we are trying something non spicy.
Fish is done to perfection. Meat is soft yet juicy and not too much bone. The best is the mushroom soup is very fragrant and quite unique as the taste do have mild after taste of herbs and the broth is slightly thick. Interesting enough that it is not as salty as what I thought it would be. Best to go along with a bowl of rice.
I am definitely going to come back to try their spicy fish as they have a few flavours that I would want to try such as:
This is a place which is suitable for both families and friends where there are balance of spicy and non spicy dish.
Location: Chong Qing Grilled Fish 重庆烤鱼吉隆坡 1st Floor, V06-01-06, Signature 2, Lingkaran SV Sunway Velocity 55100 Kuala Lumpur, Malaysia
This famous HaiDiLao hotpot is indeed spreading its wings in Malaysia very fast. With the latest addition to Gurney Paragon, Penang, It had created a huge buzz up in the north. Also making them one of the most famous mala hotpot in Penang.
Why is Haidilao so famous. For one simple reason. Service & Fresh ingredients!
People do come and queue as early as 11am, however we had heavy breakfast and my parents decided to drop by to check it out where hoping to get numbers for dinner. Instead the queue was not long, they decided to head inside to try luck.
Here are the 2 sessions available for you to queue to pick your number. morning session starts at 11am and night dinner starts queue at 4pm.
waiting number will keep updating and you will be called if you are around the area. Another way is to scan your wechat on the QRcode then you can walk around and monitor your number. 5 Numbers before your turn, head back to this waiting area.
While waiting for your table, you are being pampered with all kinds of snacks, fruits , Thong sui and drinks,
Their fresh pop corn is pretty good too.
The waiting area.
The weird part of this manicure is you have to dine first then only head to this section to do it. I thought is while waiting in the queue you can do your manicure. Also they do have kids play area if your kids got grumpy or bored. It is also connected to the table on the dining table just in case you want to watch over your kids while eating.
We got our table quite fast, which is less than 30-35 minutes with 50 numbers ahead of us. We reach around 12pm. I guess lunch on Saturday was not that pack which is still not too bad. Upon seated, you will be given warm towel, a cover to protect your phone, a wet wipes to wipe your oily screen. Rock melon being serve along as well.
There are variety of sauce mixing that you can try it out.
We were so full from breakfast, so we ordered a little to try it out.
Sichuan Malat (level 1) which you can upgrade if you want to add spicy. Those who can take spicy, direct go to level 3. Which taste much better.
Tomato Soup (one of their signature)
Curry Laksa (Malaysia edition only)
My kind of personal sauce mixing.
Hai Di Lao famous dancing noodle which is a must order. (watch my video on see how he dance)
with my parents as they want to join the hype too. A tick for them and for those who are not used to eating Malat, Haidilao is certainly one of the best place to be.
After we are done at 2.30pm, these are all the crowd waiting for 4pm number session or dinner session onwards. This is kinda crazy and luckily we ate for lunch instead of night. In KL, average waiting time is 2-4 hours depending on branch. So good luck to the rest of you.
Overall Haidilao Malaysia is good for :
entry level or beginners whom are not used to eat Malat or sichuan hotpot. To us who loves Malat, this place is totally out as there are much better hotpot place over this.
Service, service and service – even though is quite top notch over I think Singapore Haidilao or Korea Haidilao is so much better.
the most important is the price is not expensive if you compare to Singapore or Korea.
So for sichuan hotpot in Penang, you could consider this as one of the option. My experience in Singapore and Korea.
-= Ka Ching =-
Food Rating 7/10, good for family bonding and they want to try out!!!~-Stamped-
–Warning– This is based on my individual taste. Try it at your own risk-
Plaza Arkadia is slowly gaining its momentum for F&B hub. Lamei Mala Hot Pot in Plaza Arkadia is one of the latest addition to the latest malat trend in KL. We were craving for mala and was on the way to another outlet till saw this new shop operating and it was pre-opening promo with 15% off.
The outlet interior is filled with trees that gives you the effect like sakura season.
Some photo op area
Condiments for you and is addtional RM 5 per charges if I am not mistaken.
The outlet concept here is pretty unique as they are using Sushi method. Each of the colour plate comes with different pricing and they capped it at:
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.
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.
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.
They have this cute game character on the wall as you walk up to the levels. There is no lifts for customers.
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.
For the hotpot, we were recommended on 3 of their signature. Of course the original or authentic Malat soup,Tomato soupbase 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.
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.
A mixture of their special sauce and condiments comes with additional RM 5 per head.
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)
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.
My new favourite, Sliced Bamboo shoots @ RM 8 love the crips texture of it. There a few ways to eat this.
Eat it raw
Best to dip it for 3 second and eat
9 second (my friend favourite style) – where it is soft.
Shrimp Paste 手工虾滑@ RM38
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.
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.
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
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.
Australian A5 Beef @ RM90/full
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 肥肠 @ RM12, Sliced Kidney 手工猪腰片 @ RM16 – Which i forgot to take picture.