Steamboat places are aplenty all over Klang Valley, so when it comes to picking one out for dinner during rainy days, it can be a little challenging. The rule of thumb for most people is that the place must be busy, for me, I usually rely on recommendations from friends instead, which was how I got to Dian Huo Xin Wo Steamboat at Kelana Jaya a couple weeks ago.
Edit 2017: This place has moved to a new location, address below
dian huo xin wo steamboat, Kelana Jaya
This steamboat restaurant is a little bit different from others when it comes to the interior decoration. At first glance, the place looks like a hipster cafe with old typewriter, TV, charcoal iron, and all those sort of memorabilias from yesteryears. Look closer, and you’ll find the built in stove in every table.
decent selection with good choice of soup base
Instead of electric stove or steamboat pot utilized at some places such as Bone & Pot, Dian Huo Xin Wo opts for the traditional gas stove, which I prefer as it is a lot more responsive. Their solution is by placing a gas tank right under each table, I’m not entirely sure if this is the safest manner, but it works pretty well.
For a smallish shop, the menu is pretty comprehensive. There’s more than enough different fish balls (even one with quail eggs inside), meatballs, sliced meat, innards, vegetables, and starters (try the salmon skin) to go around. The “balls” are self-made and pretty good in size, which we enjoyed.
there’s even black chicken in the soup
You’re allowed to choose up to two different soup base for a single pot. We tried the herbal black chicken soup and their signature soup, both broth were plenty flavorful in itself, and of course, refillable whenever running low. There’s also tomyam soup if you fancy something spicy, though I usually prefer sticking with traditional soup base for steamboat.
Condiments in this place doesn’t impress much, there’s 3 different types of chili paste, and you can ask for chili padi, but that’s about it, no fancy fermented beancurd or fried shallot oil, but they are, I guess, sufficient.
The meal came to be about RM 40+ per person, which is in line with most quality air conditioned steamboat meals.
Address: Dian Huo Xin Wo Steamboat 19, Jalan SS4D/2, 47301 Petaling Jaya, Selangor
Ground Floor @ The Grand@Kelana SS6/2,
Lorong Damansara Lagenda,
Damansara Lagenda, 47301 Petaling Jaya GPS: 3.113118, 101.5996573.101798, 101.598425 Tel: 03-7887 4557 / 012-296 3886 Hours: 5pm to 11pm daily
We don’t always go to Kota Damansara thanks mostly to the fact that traffic is quite horrendous due to the on-going MRT construction, but when WeiZhi & Lex asked that we join them for a steamboat lunch review at Gourmet Definition Steamboat, we immediately agreed.
Gourmet Definition Steamboat at Sunway Giza, Kota Damansara
The reason is two fold – the two fellas behind KBCG are good friends, and secondly, the photos from what I can find about Gourmet Definition Steamboat looked mighty promising.
we tried both the spicy and signature golden soup
Located at the main strip of Sunway Giza, Gourmet Definition has quite a “fresh” and new look to it that’s unlike any other steamboat places in town. The restaurant manager and part owner explained to us that great expense and thought was put into the planning and renovation stage of the restaurant, to ensure a comfortable dining experience, and most of all, top notch cleanliness standard.
I felt that they definitely achieved these goals with white marble tables, good air conditioning, and above all, prompt service (they even change your plates from time to time).
the deluxe set menu A for 4 pax at Gourmet Definition
We were served the Deluxe Set Menu A for the four of us (RM 238 promo, usual RM 328), and it came with the following items:
signature golden soup or heat reducing preserved egg & parsley soup
King’s water prawn (4 pcs)
handmade three treasure meatballs (fish, pork, octopus, 4 pcs each)
There are only two items we tried here that’s not in the set menu – the HUGE imported fresh oyster, and the extra flavor of soup (the spicy one). Everything else is as listed above.
the fresh oyster was absolutely delicious, and huge!
But enough with the listing of ingredients, the important question is, are they any good?
The answer is a resounding yes. Fresh ingredients with pork bone infused herbal soup base, it is actually not easy to go wrong here.
My favorites were the iberico pork slices, those red roe in the river prawn’s head, the homemade fish balls, and also most definitely those huge oysters. Those chicken wings too were pretty spot on as well.
Haze, Weizhi, Lex, & KY
Prices at Gourmet Definition is on the higher side, but the ingredients, service, and dining experience more than equal what you’ll see on the bill. If you’re up for some top notch steamboat, this place should be on your radar screen.
Address: Gourmet Definition Steamboat Unit A-13A & 15, Sunway Giza, No. 2, Jalan PJU 5/14, PJU 5, Kota Damansara, 47810 Selangor GPS: 3.150799, 101.581231 Tel: 03-6151 8638 Hours: Lunch & Dinner daily
When it comes to steamboat in Malaysia, tomyam, clear soup, and porridge usually comes to mind. Most people aren’t aware that there is also the spicy Sichuan and Mongolian style steamboat in the valley. Last I had this type of steamboat was more than 1.5 years ago at Hong La Qiao and Inner Mongolian Restaurant at Pudu, so when the invitation to Jin Shan Cheng from foodstreet came in, I was rather delighted to revisit this version of steamboat.
steamboat is always best enjoyed in a group
Jin Shan Cheng is located at Sunway Mentari, across NPE from Sunway Pyramid. The restaurant itself is on first floor, but there’s actually elevator for those who are extremely lazy. Interior decoration is rather simple and without much fan fair, but this isn’t exactly a fancy restaurant, we’re here only for the food anyway.
the condiments and two types of soup
The steamboat comes with two types of soup, the traditional super spicy with lots of chili oil Sichuan style, and the other without. They are basically the same soup base though. Instead of your usual chicken rice style sambal or chili padi, there is a pretty special type of sauce accompanying the steamboat. I tasted a hint of cilantro, garlic, ginger, oil, and some type of pepper. Of course, there are also fuyu (fermented tofu), peanut sauce, and chili oil. Those usually go very well with meat items.
spicy frog legs, spicy fish pot, pepper beef
While waiting for the soup to boil, we were served three traditional Sichuan dishes. The spicy frog legs cos Eiling mentioned to the owner that she likes frog legs, the spicy fish pot, and the sizzling pepper beef.
The frog legs were actually very good, spicy yet full of flavor. The boss explained that they use a type of pepper imported from China to bring out the original taste. The fish, while very oily (wouldn’t be the correct recipe if it wasn’t), tasted pretty good too, I think it’ll go well with some rice but unfortunately we didn’t order any. Though cooked with tilapia instead of cod, it still did justice to the dish.
stop teasing with scallop already, Eiling!
For the steamboat, we had beef slice, scallop, vegetable, pork kidney, fish meat, and a few other items. My favorite had to be the kidney, closely followed by the beef. Both items tasted great with the strong flavoring from the soup and condiments. However, you need to make sure that they are not over cooked, a 5-10 second bath in the boiling soup is all you need.
Jin Shan Cheng is located at Sunway Mentari
The price at Jin Shan Cheng is pretty reasonable, the cooked dishes start from RM 15 for small portion. For example, the spicy fish pot costs RM 20 to RM 35. Not bad for something authentic an different. This place is best for those who love spicy food, you’re advised to stick with clear soup pulau ketam steamboat otherwise.
Last weekend a few of us decided to have some spicy food and went to this Hong La Qiao (红辣椒 – literally Red Chili) at the heart of KL for their unique Szechuan steamboat. Knowing that the place is usually packed during weekends, we called ahead to book for a table. Do note that it is advisable to get someone who can speak in Mandarin to make the booking, since the receptionist doesn’t really speak in English.
The restaurant, situated just right behind Berjaya Times Square, serves rice dishes as well as steamboat. We ordered the “ying yang” steamboat with the spicy Szechuan soup as well as the clear soup, and a bunch of steamboat dishes to chuck in there. There were fishball with meat stuffing, dumplings, beef, fish maw, dried pork skin, tofu, crab stick, fish fillet, a few types of vegetables, mushroom, sea cucumber, and more.. all in all more than 10 dishes.
the spicy szechuan and the clear soup
The other must-order item at this restaurant is their unique cold cucumber dish. Basically cucumber sliced to bite size sticks, covered with oil, salt, seasonings, and very finely chopped garlic. The ingredients might look simple and even odd, but it proved to be a very refreshing and interesting “snack”. We eventually ordered 2 plates for the 4 of us. The other non-steamboat item we ordered was the gyoza, though pretty decent, it wasn’t as good as the one served up at Crystal Jade.
the interesting pickled tofu sauce with crab stick
The steamboat though, was rather nice… if you are one of those guys who enjoy spicy food. The spicy Szechuan soup tasted very hot and even numbing. The top layer of red oil was especially powerful in attacking the heat receptor. However, cooking fish and meat in the hot soup, and then dipping them in their unique picked tofu (腐乳) or fermented bean paste sauce proved very addictive.
Hong La Qiao is just behind Berjaya Time Square
The taste was pretty unique and rather good, though a little on the spicy side, a great place for that exotic yet very Chinese food. Since we ordered up a boat load of food, it came to about RM 40 for each of us, but a normal serving of steamboat should be around RM 30.
Address: No. 53,55, Jalan Cangkat Thambi Dollah,
Off Jalan Pudu, 55100, KL GPS:3.140666, 101.710321 Tel:03-2141-8078
Our dear friend Margie suggested that we head out to the Inner Mongolia Restaurant for a session of Mongolian Steamboat as a farewell dinner before her departure to some strange place in strange land in pursuit of higher education. About 10 of us readily agreed and headed there. This was a couple of weeks ago, but somehow Margie is still in the country, we might just have another “farewell” dinner..
Update 15 March 2015: This shop has moved to Kuchai Lama
The herbal and spicy soup in ying yang pattern
The restaurant is famous for its unique Mongolian steamboat, but offers other cooked dishes too. Of course, we ordered as many different dishes as possible.
The steamboat soup is served in a ying yang pattern, with the herbal soup on one side, and the super spicy soup on the other. The spicy soup has a pretty thick layer of spicy oil on top. Both types supposedly share the same soup base.
We started out with a cold dish of some sort of ham that went well with the sauce and proved to be a good choice for appetizer while waiting for the soup to boil. A couple big plates of excellent pork belly (Dongo Pork) and roast lamb chop kept us busy at the same time. The pork was just fatty enough, when having it with the fresh lettuce, the contrasting taste and texture was fantastic. The lamb chop too was not disappointing at all.
other dishes: lamb, pork belly, ham, fried rice
As for the steamboat, we ordered four big plates of thin sliced pork and beef, some shrimp, squid, mushroom, vegetables, quail’s eggs, tofu, and a few uniquely Mongolian stuff that are probably made of mostly flour. I personally can’t get enough of the hot soup, with the underlying herbal taste and the strength of the spicy oil, it gives a very good flavor to the food cooked in it. The clear soup was very good too, especially for those who prefer their food less oily, or those who can’t take hot food.
Instead of sambal or Thai chili with soya sauce, each person is given a special dipping sauce that tastes like fermented peanut. Pretty weird description on my part, but it didn’t taste odd, but rather quite fitting with the overall taste of the food.
the raw beef and pork, a must. century eggs as dessert
We ended dinner with the century egg as dessert. Overall damage was slightly over RM 300, around RM 30 per pax. I would consider that a pretty decent value for the experience, the amount, and the excellent taste of the dishes. The only thing we didn’t finish was Terence‘s Mongolian milk tea, which tasted like tea with yogurt, just weird.