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 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!
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.