Last week, we made a trip to Sunway Velocity for a pretty special mala hotpot dinner at Hong Kong Kool Chicken Pot (大香港麻辣雞煲). Why is this dinner special you may ask?
For a start, this pandemic has robbed us many opportunities to get together and share a meal with laughter and good food. Secondly, well, this Hong Kong Kool Chicken has a bit of a trick up its sleeves.
The restaurant itself is located at second floor of Sunway Velocity (there’s another, smaller branch in Mont Kiara). As you may know, this place is a bit of a mecca when it comes to hot pot. Well, instead of conventional hot pot, you can start off by something different, in this case, a dry pot.
The chicken pot is made fresh and took some 15-20 minutes to be served, in the mean time, you can go through the menu and pick the other dishes you’d want to for your hot pot.
The chicken dry pot packs quite a punch with that mala fragrance that goes well with the meat, and if you want to, they can also make it super spicy too. I thought the sweetness of onion and cilantro compliment the spiciness perfectly.
The party trick here is that when you’re done with the dry pot, the server will pour soup in the same pot to turn it into mala hot pot, what an idea right?
For the hotpot portion of the meal, there’s quite a selection of meat, fish/meat balls, dumpling, vegetable, mushroom, and more to choose from. Since it was only 3 of us this time around, we got ourselves lamb slices, Iberico pork collar slices, premium Angus beef slices, Japanese clam, and their special homemade fried bean curd roll.
While waiting for the soup to boil up, we also had some of their BBQ items too – luncheon meat, grilled bean curd, mushroom ball, and grilled egg plant.
Out of these, I actually enjoyed the chicken heart the most, quite a special dish that one. Should have tried their other offal too (there’s chicken liver, pork kidney, liver, and more). The seasoning can be quite strong, but that’s the theme here anyway, strong tasty and 100% full flavor.
We then moved to hot pot, of the three different type of meat, Angus was the one we absolutely couldn’t get over with. It was so tender, a dip in the boiling soup for 4-5 seconds is all you need. I eat them without any condiment, it was that good.
The lamb and pork did not disappoint either, and if your condiment isn’t awsome, you only have yourself to blame, there are over a dozen different type for you to choose and mix.
At the end, the meal is a 3-in-1 experience of sort – dry pot, grilled dish, hot pot. Quite a unique experience.
Oh, before I forget, if you’re at Hong Kong Kool Chicken Pot, their watercress honey drink is a must order. Never thought watercress can be made into a drink instead of soup, but it worked really really well balancing off these strong flavored dishes.