Posts tagged Steamboat
I have this sudden interest in roe crab for steamboat after my last visit to Ho Ho. After researching for a bit I found that there is another good steamboat restaurant in Kepong called Hao Jie that features roe crabs prominently on their menu. The restaurant was full house during the weekend and we were surprised that we never really noticed its existence until only recently.
Usually steamboat restaurants would require a minimum order of two sets for their in-house set. But since we ordered a lot of side dishes including the expensive roe crabs, I think the boss gave us an exception by ordering one only. Nothing too fancy about the sets here, it costs RM14.50 for a person’s portion and comes with the usual raw ingredients like fish fillets, prawn, meat balls, etc – pretty standard stuff you would expect.
The Chinese words of ‘Pulau Ketam’ on Hao Jie’s signboard is not for display only, as they really get their supply of seafood from Pulau Ketam fresh on a daily basis. I can sense the pride in the boss’ voice when she was talking about the fresh ingredients she serves. Definitely assuring for us to know.
Much has been said about Tasty Pot, a BBQ and steamboat buffet restaurant at Sunway Mentari. Thanks to the publicity generated by HoChak and a group of bloggers who have recently done a food review session there, the place was doing brisk business – definitely one of the busiest steamboat restaurants at Sunway Mentari.
This is quite an accomplishment itself considering the strong competition. If you don’t know, Sunway Mentari is like a place where steamboat restaurants gather at. There are like more than 10 steamboat restaurants here and the number is still growing.
The variety of seafood at Tasty Pot is good and the freshness level is high. And the portion of the seafood is big too especially the crabs, proving to be a value for money.
Bamboo clams, lala and prawns.
Some processed food – meat balls and sui gao. Click here to continue reading >
Have you heard of Satay Celup before? It’s a dish where raw or semi-cooked food like seafood, meat and vegetables on skewers are dunked into a boiling pot of diluted satay sauce. Imagine having steamboat with the soup substituted with satay sauce.
I believe Satay Celup is a dish uniquely available only to Melaka and well favored by the Malaccans. Well, there are attempts to introduce this dish to the other states but from what I heard the venture was not successful because the people found it hard to accept.
The concept of Satay Celup could be attributed to being a combination of lok lok and buffet steamboat. With a tray provided by the restaurant, customers would proceed to the huge refrigerators housing the large selection of food on skewers, pick their choices and start dipping away.
I first got to know Satay Celup when I pursued my studies in MMU Melaka. And it’s a shame that I have never tried, or worse still, never even seen it in my entire year spent in Melaka lol. It’s a pity I was not adventurous enough in my younger days, hence missing out on many stuff.
So in my last trip to Melaka I made it a point that I simply had to try Satay Celup, no matter what. Even dunking 1 skewer would suffice. Among the many Satay Celup restaurants Ban Lee Siang was our choice because of the good reviews I read about it, and Jalan Ong Kim Wee where it is situated was reasonably near to our hotel too. Click here to continue reading >
For me, the best time to enjoy steamboat is none other than rainy days. It has been raining non stop in the evenings recently so it was the perfect time to try out a new steamboat restaurant, 100C located in NZX (Niu Ze Xui). Besides being a steamboat restaurant, 100C also has teppanyaki and BBQ. This is great for gatherings that involve people who are not into steamboat, as they can order other food instead.
There are four set meals starting from RM39.90 which increments of RM20 for a bigger and better portion. We had 100°C’s Special Homemade Combo Set @ RM59.90 that came with some seafood, dumplings, wantan, self made meat balls, vegetable and two cakes of yee mee. Here, everyone will have their individual cooking pot like shabu-shabu style for none other than hygiene purposes.
The seafood included fresh prawns, scallops, bamboo clams and some self made fish balls.
Some ordinary processed meat balls. The cone shaped plastic actually contained some fish paste, which can be squeezed out shaped like noodle into the boiling soup.
11 varieties of soup is available at 100°C with Ba Kut Teh and Fish Head soup being the most popular among all. I had the Ba Kut Teh soup, which was fragrant and packed a quite strong herbal taste. This was actually the first time I had steamboat using Ba Kut Teh soup, and to be honest, it really seemed weird. But hey you gotta try everything right? We also tried the Fish Head soup, which had a smooth creamy texture and a nice milky taste. Just imagine Fish Head noodle’s soup but a lot thicker.