A few weeks ago I finally got the opportunity to try out one of the more recent addition to our rich selection of food choices in Malaysia – mala steamboat, also known as Sichuan steamboat.
For this, we headed to Chuan Chuan Xiang at Sunway Velocity, the occasion being Henry’s birthday & SY was buying dinner.
chuan chuan xiang mala hotpot
For some reasons, Sunway Velocity sorta transformed to a mini-China in a way, over here you do find quite a few Sichuan hotpot restaurants often packed with customers from China (you can tell by their accents).
And if it’s good enough for them, it should be “ori” enough for us.
To start with, you choose one or two different soup base. The obvious choice is to go for a spicy and a non-spicy option to maintain sanity.
After bringing the soup to boil, you then add in whatever you pick from the open fridge – consisting of skewers of vegetable, meat, various different types of offal, and seafood. There’s also ingredients that come in dishes, including fish ball, pork belly, prawns, and even pig’s brain and duck blood!
can you spot the duck blood and pig’s brain?
There’s of course, a variety of condiments you can choose from, from different versions of sambal, to garlic, chili padi, fermented tofu, and more. There’s also a bottle of extra spicy chili oil on the table should you need to kick if up a notch.
The ingredients are fresh and of pretty good quality, with soup made of proper herbs and spicy, numbing mala pepper those Chinese guys really love. For me though, I thought it’s perhaps a little bit too spicy for me for the most part, so I ended up mostly using the non-spicy soup base more.
spicy mala soup + pork bone soup, Henry & Choulyin
Soup base is RM 39, meat at RM 19, pig’s brain RM 9, and the skewers are priced by weight regardless what they have on them (hence those has more ingredients than others).
Overall it was a pretty interesting experience, and worthy of a place to visit especially for a late night wake-up supper. They operate from 10 a.m to 2 a.m.
Following the previous post on 5 snacks and cheap eats at Macau, it is only fitting that I cover some of the places that offers proper meals which we tried over the course of our trip to this former Portuguese colony. There are no shortage of restaurants in Macau, with a decent selection of different cuisines, but mostly variation of Chinese food, which suits us just fine.
obligatory Macau photo at St. Paul’s church
Before we talk about food, first, here’s a picture of us at St. Paul’s church, an obligation for anyone traveling to Macau I believe. The facade of the church is located just a stone’s throw away from Senado Square, which is the best place to shop for souvenirs and everything touristy in town.
Wong Chi Kei at Senado Square
And if you found yourself at Senado Square, like most people would, one of the places to dine would be Wong Chi Kei. The place is almost always pretty packed, but service is relatively quick, and like many places in Macau, sharing table with strangers is a norm.
The shop offers a wide variety of single serving noodle and rice dishes, with prices starting from around 32 MOP onwards.
We tried pork ribs rice, shrimp wantan noodle, fried noodle with pork innards and squid, as well as shrimp roe noodle. I like the thin noodles and it’s texture, shrimp wantan was delicious, as with the innards. The shrimp roe has a pretty special taste to it that isn’t very different from ebiko but much, much dryer, the bowl of soup served on the side isn’t really enough to counter the fact.
Overall it’s a pretty decent place to dine that won’t break your wallet.
the shrimp roe noodle & our traveling partner in crime, Tian Chad & Bobo with their SOs
“Xiang Zhi Wei” near our hotel, fantastic Hunan cuisine
For the second night, we ventured around the surrounding of our hotel and ended up at this tiny little shop by the name of “Xiang Zhi Wei“, a Hunan restaurant at Edificio Royal Center.
The selection of dishes are quite extensive here as well, with about three quarter of them being spicy, typical of Hunan cuisine. For the two of us, we ordered the brinjal with long bean and steamed tofu with egg and minced meat.
simple, spicy, and absolutely delicious
Both dishes were excellent, with the only minor downside being that the egg yolks in the tofu dish were slightly more cooked than we would have liked. The hint of spiciness in the brinjal and long bean dish was superb, and something that I would try to order in other Hunan restaurants now.
Total bill came to slightly less than 200 MOP for the dinner, which wasn’t cheap, but considering the taste it was well worth it.
Chan Kong Kei, famous roast goose/duck/pork/chicken etc
On the last day, we went over to another pretty famous restaurant, Chan Kong Kei, for lunch. The place is perpetually packed and again, sharing table is a norm. We also discovered that the locals usually dine about 3x as fast as typical Malaysian (probably not having to snap pictures speed up dining time quite a bit, haha).
The restaurant offers roast goose, roast duck, roast pork, bbq pork, soya chicken, and more.
roast goose with roast pork, and a side of duck blood with vegetable
We tried the roast goose with roast pork and a side of duck blood with vegetable soup on the side. The roast pork and goose drumstick were top notch (80 MOP), the meat very flavorful and even the fat has a soft and smooth texture.
The duck blood (33 MOP) though, was entirely something else, why wouldn’t we have this here in Malaysia? Pork blood is nice, but duck blood is even smoother and in every sense, more delicious (the only places that serves duck blood in Malaysia are probably a few kuih teowsoup places, such as the one at Anson Road in Penang)