Originating in Taiwan, the restaurant’s name reflects the fact that the two founders first met in the Philippines. Two Pesos claims to be the most popular hot pot restaurant chain in Taiwan.

Sacha Value Pot (沙茶经济锅, RM14.90) comes with pork, fried fish, fishcakes, crab sticks, tofu, mushrooms and vegetables. The soup is prepared from sacha paste (沙茶酱), which contains peanuts, dried shrimps, fish, garlic and shallots. The soup has a savory taste with mild spiciness. Soup refill is free of charge.

Next, Milky Seafood Pot (牛奶海鲜锅, RM22.80) contains fresh milk. This makes the soup tasty to the very last drop. Seafood ingredients included in the meal are fish, prawns, squids and clams. Meatballs, fishcakes, tofu, mushrooms and vegetables are provided too.

For each serving of hot pot, customers can choose between rice and noodle. One can also opt for Braised Pork Rice (卤肉饭) for RM3.90 extra. Meanwhile, recommended dipping sauces for hot pots are sacha paste, bean paste (豆辣酱) and chili sauce (辣椒酱).

We placed an order of Taiwanese Crispy Chicken (香脆盐酥鸡, RM8.90). The snack is deep-fried with a crispy coating made from flour, salt, sugar, pepper and chili powder. The bite-size chicken pieces come with fried basil leaves, pickled vegetables and chili sauce.

The food taste at Two Pesos is remarkably good. We look forward to tasting the Two Pesos Stone Pot (两披索石头锅) and Two Pesos BBQ Pot (双舞烧烤锅) during our next visit!

Address: 7, Jalan SS 2/67, 47300 Petaling Jaya, Selangor
Contact: 03-7865-2072
Business hours: 12:00pm-11:00pm
Taste

Presentation

Ambience

Hospitality

Value

Xiao Long Kan Hotpot (小龙坎老火锅) is taking the food scene by storm! The latest hot pot restaurant is located at Sunrise Tower near Gurney Plaza. At the restaurant entrance, customers are greeted by a pair of imperial throne seats, on which they may sit to pose for photos.

Xiao Long Kan is founded in Chengdu (成都) in the Sichuan Province (四川省) of China. There are currently over 800 outlets throughout China. This is Xiao Long Kan’s second outlet in Malaysia; the first one is at Fahrenheit 88 in Kuala Lumpur.

The overarching theme of Xiao Long Kan revolves around Romance of the Three Kingdoms, a classic novel which dramatizes the Three Kingdoms Period (三国时代) of Imperial China. The dining area has several paintings that depict important scenes from the novel, such as the famous Oath of the Peach Garden (桃园结义).

To ensure that customers experience identical ambience as the original restaurant, the décor is designed and fitted by Chinese craftsmen. In addition, the dining tables and ornaments are also imported from China. Each table has an induction stove built into it. The table also has drawers to store paper napkins and toothpicks.

Our meal begins with a traditional appetizer, Rice Cakes (红糖糍粑, RM16.00). The glutinous rice cakes have crispy crusts but are chewy on the inside. Brown sugar syrup is drizzled on top. These rice cakes should be consumed while they are hot from the fryer.

Xiao Long Kan has several flavored broths for hot pot. Traditional Spicy Soup (麻辣汤) is by far the most popular choice. Diners can customize the level of spiciness from mildly spicy (小辣) to insanely spicy (变态辣). Meanwhile, non-spicy options are Pork Bone Soup (大骨汤), Mushroom Soup (菇菌汤) and Tomato Soup (番茄汤). Best of all, opt for any three flavors through a tripartite pot of “Romance of the Three Kingdoms” (三国演义, RM50.00 per person).

While broths play a key role in hot pot, the importance of condiments should not be underestimated too. At Xiao Long Kan, diners have the opportunity to customize their own dipping sauces using garlic, scallions, coriander and red chili peppers. Sesame oil, vinegar and chili oil are provided too.

If this is your first visit to Xiao Long Kan, it is advisable to ask a staff member for a standard blend of condiments. To enjoy hot pot (especially with sliced meat), briefly dip cooked food in the condiment bowl, and then slurp it down while it is warm.

Xiao Long Kan has a variety of meats to go with hot pot. For instance, XLK Spicy Chili Beef (双辣牛肉, RM48.00) is seasoned with two types of spices. The ultra-thin slices of Australian beef go especially well with Traditional Spicy Soup. The beef’s pungent seasoning complements the numbing effect of Sichuan peppers (花椒).

The next food item, Pork Aorta (极品猪黄喉, RM26.00), is a rare delicacy indeed. It is almost tasteless on its own, so it goes well with any broth. Pork Aorta is prized for its unique texture, which is midway between springy and chewy.

Crystal Glass Duck Intestine (冰球鸭肠, RM28.00) is another exquisite delicacy. Served chilled on a block of ice, the entrails have a springy texture reminiscent of Japanese jellyfish.

Rose Meat Balls (手工玫瑰丸子, RM26.00) are infused with rose essence. The handcrafted meatballs are then served on rose petals for aesthetic appeal. I think Rose Meat Balls should be paired with Mushroom Soup in order to keep the rose’s fragrance intact.

Lobster Balls (龙虾丸, RM8.00) are rather sweet and savory, making them compatible with any broth. Also served are Handmade Dumplings (手工水饺, RM9.00) filled with garlic chives (韭菜).

Moving on, Ling Long Rolls (玲珑卷, RM18.00) consist of deep-fried tofu skin. As the rolls absorb soup very quickly, they only need to be blanched for a second or two. Keep this in mind if you are cooking them in Traditional Spicy Soup.

Sliced Green Bamboo Shoots (功夫青笋, RM15.00) are not bamboo shoots per se, but are thin slices of celtuce. Celtuce is a cultivar of lettuce grown for its thick stem. Although celtuce has a mild taste, it does a great job in absorbing flavors from broths.

The Vegetable Platter (田园蔬菜拼盘, RM20.00) comprises of tomatoes, radishes, sweet corn, spinach (菠菜) and chrysanthemum greens (茼蒿). The vegetables serve as counterbalance to savory food items.

As for beverages, Tian Di No. 1 (天地一号, RM22.00) is a popular brand of apple cider vinegar (苹果醋) in China. The drink is carbonated to give a fizzy sensation on the tongue. Its tangy taste really helps to cleanse the palate between rounds of food.

The bane of eating hot pot is the lingering smell on one’s clothing after the meal. Before exiting the restaurant, do take advantage of the odor removal machine near the cashier counter. Simply press the button and turn around slowly. The machine removes most odor in mere seconds!

Due to the overwhelming response, Xiao Long Kan does not take reservations by phone at the moment. Instead, customers are asked to get number tickets from the concierge. The expected waiting time in the evening can be as long as 2 hours! Nevertheless, I think it is well worth the wait as Xiao Long Kan Hotpot has given me an exceptional dining experience.

Name: Xiao Long Kan Hotpot (小龙坎老火锅)
Address: Sunrise Tower, Persiaran Gurney, 10250 George Town, Pulau Pinang
Contact: 012-478-9982
Business hours: 12:00pm-2:00pm
Website: https://www.xiaolongkan.com
Coordinates: 5.43991 N, 100.30818 E
Directions: Xiao Long Kan is located at Sunrise Tower near Pusat Penjaja Anjung Gurney. The restaurant entrance is at the ground floor. There are parking spaces in front of Sunrise Tower.

Special thanks to Copthorne Cameron Highlands for extending this food review invitation.

Millennium Garden is a Chinese restaurant in Copthorne Cameron Highlands. The eatery is located at Level 2, which is directly above Coffee Shop and next to Teratak Spa. Arriving customers are greeted by a red-and-gold phoenix emblem at its entrance.

Millennium Garden specializes in authentic Cantonese, Teochew and Sichuan cuisines. The restaurant features an opulent setting with panoramic views of the surrounding countryside. Alternatively, there several smaller rooms for diners who prefer some privacy.

The cool weather in Cameron Highlands makes steamboat a particularly delightful meal. Two types of soup are typically served at Millennium Garden: clear soup and tom yam soup. The latter is quite spicy, so inform the restaurant if you prefer a less spicy version. Other types of soup can be prepared upon request.

The steamboat meal this evening covers seafood items such as grouper, prawns and scallops. Meanwhile, mushroom varieties include shiitake, shimeji and button mushrooms. Fish balls, crab balls, mushroom balls, fishcake, seafood tofu (海鲜豆腐) and tofu skin (腐皮) are popular items to go with steamboat too.

Millennium Garden serves steamboat in a semi-buffet setting. Besides the abovementioned items, customers can supplement their meals with noodles, seaweed and eggs. This arrangement is great because the restaurant minimizes food wastage as customers only take what they need.

As for greens, diners can help themselves to fresh produce like romaine lettuce, Chinese spinach, pea sprouts, cabbage and watercress. Most of these vegetables are sourced from local farms in Cameron Highlands.

Should customers prefer medicinal flavors, the clear soup can be infused with Chinese herbs such as scented Solomon’s seal (玉竹), Chinese yam (山药), wolfberries (枸杞) and Mongolian milkvetch (北芪).

Another vital aspect of steamboat are the dipping sauces. Millennium Garden prepares several condiments like seafood sauce, sweet sauce and steamboat sauce just to name a few. Furthermore, garlic oil greatly enhances the steamboat’s aroma.

Spicy Diced Chicken (香辣鸡丁) can be ordered from the à la carte menu. The bite-size chicken chunks are wok-fried with spices, culminating in a gentle hint of pungency. All in all, the chicken is seasoned pretty well. In fact, the dish can be consumed without rice.

On the other hand, Kam Heong Fish Fillet (甘香鱼片) takes on a sweeter tone. The fish is presented on yau mak lettuce (油麦菜) to serve as counterbalance. I can certainly feel the “fiery aroma” (镬气) imparted to this dish.

Hainanese Spring Roll (海南春卷) is a signature dish of Chinese Chef Ong. The snack is made of jicama (sengkuang), mushrooms, carrots and dried cuttlefish. The ingredients are wrapped with pastry skin and then deep-fried to golden perfection.

Yong Chow Fried Rice (扬州炒饭) is cooked with prawns, eggs, green peas and scallions. Fried anchovies are added to provide a crispy mouthfeel. Yong Chow Fried Rice is best enjoyed when it is hot from the wok.

Mini Pudding (迷你布丁) is served at the conclusion of our meal. The dessert is garnished with fresh strawberries. As a matter of fact, Cameron Highlands is famous for its strawberry farms, some of which are just within walking distance from the hotel.

Millennium Garden also serves Chinese course meals in a banquet setting. The dining hall can accommodate around 20 banquet tables, making Millennium Garden the largest Chinese restaurant in Cameron Highlands. This explains why Millennium Garden is very popular among locals.

Name: Millennium Garden
Address: Copthorne Cameron Highlands, Kea Farm, 39100 Cameron Highlands, Pahang
Contact: 05-496-1777
Business hours: 6:30pm-10:30pm
Website: Click here
Coordinates: 4.50525 N, 101.40872 E
Directions: Copthorne Cameron Highlands is located at Kea Farm, a small farming village halfway between Brinchang and Tringkap. Millennium Garden is located at Level 2 of the hotel. Customers may park in the hotel’s basement levels.

There is no shortage of dining options in Cameron Highlands. Beyond Tanah Rata and Brinchang, one of the more popular restaurants is Water Cress Valley (西洋菜谷). This eatery near Tringkap is a vegetable farm itself. As the name implies, the farm grows watercress exclusively.

The restaurant commands a nice view of the watercress farm in the valley below. Thanks to the great location, the dining area receives cooling breeze that seems to blow perpetually.

To overcome the cold weather in Cameron Highlands, many people enjoy steamboat in Cameron Highlands. In fact, Water Cress Valley serves steamboat that is heated by charcoal. The soup contains Chinese herbs like cordyceps (虫草) and scented Solomon’s seal (玉竹). Vegetarian options are available too.

The steamboat set meal for 2 persons costs RM64.00. As expected, many food items revolve around watercress. Furthermore, there is a tea bag of watercress that serves to flavor the soup. The tea bag costs RM5.00 and is not part of the set meal.

While waiting for the soup to boil, enjoy some pickled chayote (佛手瓜干) for RM4.00. The restaurant also sells watercress-based herbal drinks for RM5.00 each.

After our meal, we descended into the valley to get a closer look at the watercress farm. Admission to the farm is RM1.00 per person, but this fee is waived for restaurant customers.

Watercress is an aquatic plant with hollow stems, which allows it to float on water. Wild watercress is usually found along rivers. At Water Cress Valley, watercress is hydroponically cultivated in terraced ponds. The ponds are irrigated by a continuous flow of water.

Overall, the food at Water Cress Valley is fairly tasty and fresh. Nevertheless, I think the main appeal lies in the nice scenery that the restaurant offers. Water Cress Valley also serves stir-fried (煮炒) Chinese dishes, but we do not have the stomach capacity to taste any dishes this round.

Address: Lot UT/KF/F160, Batu 44, Tringkap, 39100 Cameron Highlands, Pahang
Contact: 05-496-1296
Business hours: 10:00am-9:00pm, closed on Wednesdays
Taste

Presentation

Ambience

Hospitality

Value

Update: This business has ceased its operations.

As You Like Hong Kong Chicken Pot (香港随变烧烤麻辣鸡煲) is a restaurant at Burmah Square. The air-conditioned eatery occupies the former location of Repotblic.

Originating in Hong Kong, As You Like Hong Kong Chicken Pot started as an open-air food stall (大排档) in 2010. The founder is known for her unorthodox approach to food. This is reflected in the slogan “人无我有，人有我优”, which loosely translates to “I have what others don’t have, I excel in what others have”.

Hong Kong Fried Fish Skin (香港脆炸鱼皮, RM6.00) serves as an excellent appetizer. Surprisingly, the fish skin remains fairly crispy even when it cools down.

The signature dish here is As You Like Signature Chicken Pot (随变招牌鸡煲). There are 5 soup choices: Si Chuan Spicy Chicken Pot (招牌麻辣鸡煲), Sour Pig Stomach Chicken Pot (酸菜猪肚鸡煲), Authentic Chicken Pot (原味清汤鸡煲), Tomato Chicken Pot (香浓鲜番茄鸡煲) and Spicy Chicken Pot (惹味香辣鸡煲). Each option comes with half chicken.

We opted for the Tomato Chicken Pot (RM68.00). The tomato soup presents a soothing tanginess that does not overwhelm the palate. Meanwhile, chicken complements the soup pretty well. After consuming the chicken, the soup can also be used for steamboat.

Popular hot pot ingredients are Local Kurobuta Pork Belly (本地黑豚五花楠片, RM18.00), Bursting Meatballs (爆浆猪肉丸, RM8.00) and Local Fish Balls (本地鳗鱼丸, RM6.00). As for vegetables, there are Long Cabbage (大白菜, RM5.00), Lotus Slices (莲藕片, RM5.00), Fresh Mushrooms (鲜冬菇, RM4.00) and Golden Mushrooms (金针菇, RM4.00).

The major highlight this evening is Homemade Bean Curd Rolls (秘制现炸响铃卷, RM10.00). These cylindrical crackers are essentially deep-fried tofu skin (腐皮). It is not easy to prepare them as the rolling process can be quite delicate. The rolls are best enjoyed by blanching them in the hot pot for several seconds. Surprisingly, I do not perceive any degree of oiliness!

Japan Inaniwa Udon (日本稻庭乌冬, RM6.00) is a special type of udon from Akita Prefecture. Like ramen, the dough is kneaded by hand. This explains why the noodle has a springy texture reminiscent of ramen. Meanwhile, diners who like garlic chives can order a serving of Homemade Chive Dumplings (手工韭菜饺, RM10.00) too.

In effort to keep the ingredients as authentic as possible, the restaurant sources a number of ingredients from Hong Kong. For first-timers, my recommendations are Hong Kong Mushroom Pork Balls (香港香菇贡丸, RM12.00) and Hong Kong Fish Skin Dumplings (香港鱼皮饺, RM10.00).

Popular drinks here are Homemade Watercress With Honey & Lemon (自家制西洋菜柠蜜) and Homemade Flower Tea (自家制山楂洛神花茶, RM12.00). The latter is infused with Chinese hawthorn and roselle flowers.

The signature dish here, As You Like Signature Chicken Pot, is absolutely commendable. I am impressed by the fact that the soup does not feel surfeiting despite several refills. In terms of pricing, the restaurants offers a wide range of ingredients to fit the budget of most people. Indeed, I am looking forward to savoring other versions of hot pot especially Si Chuan Spicy Chicken Pot and Sour Pig Stomach Chicken Pot.

Name: As You Like Hong Kong Chicken Pot (香港随变烧烤麻辣鸡煲)
Address: 56, Jalan Chow Thye, 10050 George Town, Pulau Pinang
Contact: 04-229-2118
Business hours: 6:00pm-2:00am
Website: https://www.facebook.com/asyoulikegroupmalaysia.georgetownpenang
Coordinates: 5.42484 N, 100.32066 E
Directions: From Burmah Road (Jalan Burma), turn right to Service Road (Jalan Servis), then right again at Irrawaddy Road (Jalan Irrawadi). At the next crossroad, turn right again to Chow Thye Road (Jalan Chow Thye). As You Like Hong Kong Chicken Pot is one of the shops on the right almost at the end of the road. Street parking is available. There is also a private car park at the back of the restaurant. Admission is free after 6:00pm.

The Meat Set (肉类套餐, RM39.80) is meant for 1 or 2 persons. Customers have a choice of soup: fish bone soup (鱼骨汤), pork bone soup (猪骨汤), vegetarian soup (蔬菜汤) or tom yum soup (东炎汤). We opted for pork bone soup (猪骨汤). Besides having pork bones, the soup is also cooked with wolfberries (枸杞) and white radishes.

The set meal comes with raw ingredients like pork slices (肉眼片), pork meatballs (猪肉丸), luncheon meat (午餐肉), cheese hot dogs (芝士热狗), vegetables and mushrooms. Yee mee (伊面), tofu skin (腐竹) and egg are provided too.

To truly enjoy steamboat, add some vegetables as soon as the soup starts boiling. This allows the soup to be infused with natural sweetness. Next, add meatballs and sausages as they need longer time to be cooked. Pork slices only need to be blanched very briefly.

Diners can help themselves to a variety of condiments such as sambal belacan (spicy shrimp paste), hot sauce, sweet sauce, minced ginger, coriander and more. Unfortunately, the sauces do not appeal to my palate. I feel that they lack the “fresh” taste and aroma.

It is nice to grab a cool bottle of Tsingtao Beer (青岛啤酒, RM14.80) while having steamboat. The enjoyment is amplified by the scenic view of an artificial lake in front of us.

In summary, the pork bone soup is quite tasty as it is rich in pork savoriness. However, there is room for improvement in terms of condiments. Of course, the lovely view here is certainly a big plus.

Address: Lot 21, Eco Ardence, Persiaran Setia Alam, 40170 Shah Alam, Selangor
Contact: 010-958-9319
Business hours: 11:30am-2:00pm, 6:00pm-11:00pm (Tuesday-Friday), 9:00am-2:00pm, 6:00pm-11:00pm (Saturday-Sunday), closed on Mondays
Taste

Presentation

Ambience

Hospitality

Value

Oriental Red is a two-floor seafood retail store that sells nearly every edible creature in the marine kingdom. In addition to retail sales, the store also supplies seafood to many seafood restaurants in Penang.

Oriental Red sources all kinds of seafood from around the world, including Atlantic salmon from aquaculture farms in Norway. To maintain freshness, seafood is usually stocked in chilled or frozen form.

In addition to seafood, Oriental Red also carries a wide variety of dry goods ranging from canned scallops to bird’s nest. Some of these products are not easily found at the retail level.

For a limited time, Oriental Red is having a Chinese New Year menu at its dining section. The meal starts with Oriental Red Yu Shang (东方红七彩鱼生). The platter features fresh slices of salmon and Japanese amberjack. Jellyfish, seaweed, baby octopus, roe and crab sticks are present too.

Unlike most yee sang that I have tasted during this Chinese New Year season, Oriental Red focuses on juicy and crunchy ingredients as opposed to just crackers. The yee sang (鱼生) is served with Japanese wafu dressing. Presented in sashimi style, this appetizer commands a high degree of prestige.

The next dish is Sashimi (刺身), an assortment of exquisite seafood including salmon (三文鱼), tuna (金昌鱼), northern prawns (北极虾), octopus (章鱼), surf clams (北寄贝), abalones (鲍鱼), Hokkaido scallops (北海道带子) and salmon roe (三文鱼卵). Wasabi (山葵) and lemon juice help to suppress the rawness of certain seafood ingredients.

Oriental Red Signature Porridge (招牌粥) features a large Boston lobster (波士顿龙虾), which is succulent indeed. In this Cantonese-style porridge, rice grains have mostly disintegrated to form a thick emulsion. The porridge is also served with sesame oil, ginger slivers and chopped scallions.

Oriental Red Signature Nabe Soup (招牌火锅) is prepared from lightly flavored vegetable stock. Served in a hot pot, the soup initially contains enoki mushrooms (金针菇), napa cabbage (大白菜), scallions (青葱) and carrots. Its taste becomes increasingly flavorful as more food is added to the pot.

Raw ingredients for steamboat are arranged on a large platter. Seafood items are ikejime grouper fish fillets (法缔刀法石斑鱼肉片), king prawns (大明虾), New Zealand green-lipped mussels, abalone slices (鲍鱼片), sea cucumber (新鲜海参) and fish maw (新鲜鱼鳔). As for non-seafood ingredients, there are Iberico pork slices (西班牙黑毛猪肉片) and shiitake mushrooms (日本香菇).

Another delicacy to go with steamboat is a gigantic Spiny Lobster (美国龙虾). Also included are Alaskan king crab legs (皇帝蟹脚), which are cooked and served chilled.

As your might have expected, a meal at Oriental Red does not come cheap. For instance, today’s meal costs RM1,688.00 per table of 10 persons. Nevertheless, Oriental Red is popular among businessmen as a place to splurge and to impress clients. After the Chinese New Year season, I wonder how its regular menu looks like.

Address: 28, Jalan Perusahaan Jelutong 2, 11600 George Town, Pulau Pinang
Contact: 04-283-3363
Business hours: 12:00pm-12:00am
Taste

Presentation

Ambience

Hospitality

Value

Haidilao is best known for its outstanding hospitality. Every customer is treated like a VIP. While waiting for tables, customers are served popcorn, drinks and ice cream. Ladies are given complimentary manicure to a point that some of them are even reluctant to be seated. Once at the dining table, customers are provided aprons, warm towels, screen wipes and protective covers for mobile phone.

Each dining table has a built-in steamboat stove. There is a tablet computer at every table where diners can place their orders electronically. However for first-time customers, it is advisable to ask the server for recommendations. The waiting staff is very friendly and patient, making it a breeze to order food.

Haidilao’s signature soup is Sichuan Spicy Soup (麻辣汤). We did not try this because we feared that it will be too spicy. Instead, we went for Twin Soup Base (SGD23.00). This allows us to choose any 2 types of soup. Actually, customers can order 4 types of soup for only SGD1.00 extra; we should have gone for this instead.

The 2 soups that we selected are Chicken Soup (鸡汤) and Tomato Soup (番茄汤). The Chicken Soup contains black chicken, shiitake mushrooms (香菇), tofu and wolfberries (枸杞). The rich soup is so satisfying that we could not refrain from finishing the entire pot at once. Fortunately at Haidilao, soup refills are free of charge. Meanwhile, the Tomato Soup contains fresh tomatoes and is perfect for diners who have an affinity for sweet and tangy flavors.

The stretching of Handmade Noodles (捞派捞面, SGD4.00 per serving) is probably the most eye-catching aspects of Haidilao. While the noodle can be easily prepared in the kitchen, Haidilao deliberate sends the noodle chef to do an elaborate tableside presentation. According to the staff, it takes about a month of practice in order to pull this off flawlessly.

The egg noodle goes well with any soup. Its texture is somewhat similar to pan mee (板面) or Mee Hoon Kueh (面粉粿). However, I feel that the taste is not really impressive when compared to other food items here. Nevertheless, the performance aspect of noodle is still worthwhile for first-time customers.

Most food items at Haidilao are available in half or full portions. Half portions are usually sufficient for 2 persons. We started the meal with Fried Chicken With Cumin (孜然鸡丁, SGD6.00 for half portion). Seasoned with a spicy marinade based on cumin, the chicken is best enjoyed with a non-spicy soup.

An order of Deboned Duck Webs (去骨鸭掌, SGD7.00 for half portion) has roughly 6 pairs of duck feet. This delicacy has a rubbery texture, so it is suitable if you fancy chicken feet or fish maw.

The Pork Belly (五花猪肉片, SGD7.50 for half portion) is mouth-watering indeed. These delectable slices of pork go well with any soup. Just dip them in boiling soup for a very brief duration as the slices are very thin.

Haidilao’s Home-Made Tofu Pudding (自制豆花, SGD4.00 for half portion) is supposed to have a “toasty” aroma, but I am not able to perceive this. Overall, the tofu is not really that special; I have tasted better ones before.

Haidilao’s menu includes several types of green vegetables. One such example is Crown Daisy (茼蒿, SGD3.50 for half portion). Vegetables are usually added towards the end of the meal to prevent the fragile leaves from disintegrating after prolonged heating.

For SGD4.00 per person, customers can help themselves at the seasoning buffet (自选小料). There are over a dozen types of seasoning ingredients such as chili sauce (特色辣椒酱), barbecue sauce (沙茶酱), fermented bean curd sauce (豆腐乳酱), beef cubes (牛肉末), pickled mustard (榨菜), coriander (香菜), crispy soy beans (酥黄豆) and crushed garlic (蒜泥).

The buffet counter provides mixing instructions for popular condiments like Haidilao Sauce (海底捞味碟), Seafood Sauce (海鲜味碟) and Sesame Sauce (芝麻酱味碟). Ask the server for help if needed. Besides seasoning ingredients, customers who opted for the seasoning buffet can also enjoy free flows of pumpkin porridge (南瓜粥), sweet desserts (糖水), jellies and fruits.

Overall, the food taste at Haidilao is fantastic. Both soups that we selected are tasty to the last drop. We are disappointed that we did not order the signature Sichuan Spicy Soup. Well, there will always be a next time.

Haidilao’s table service is truly impeccable. The servers are exceptionally attentive. For instance, one server even offered us warm coats when she noticed that we felt chilly. Haidilao also allows customers to return any food item that is not consumed. Very few restaurants extend such courtesy to customers.

Haidilao is one of the most impressive steamboat restaurants that I have tasted to date. The combination of fantastic food, excellent service and VIP treatment makes our visit particularly memorable. While the price is pretty reasonable to an average Singaporean, the foreign exchange rate makes a meal here pretty hefty to Malaysians. I really hope to see Haidilao expanding to Malaysia soon.

Address: 1 Harbourfront Walk, VivoCity #03-09, Singapore 098585
Contact: +65-6250-7557
Business hours: 10:30am-6:00am

Taste

Presentation

Ambience

Hospitality

Value

Update: This business has ceased its operations.

Despite its relative seclusion, Jalan Chow Thye appears to draw a disproportionate number of eateries. One of the restaurants here is Repotblic Hotpot Restaurant (益锅熟火锅店), located roughly halfway between Janxden Greenlife and Isaribi Tei. As the name suggests, Repotblic caters to the steamboat-seeking crowd.

The front section of the restaurant carries a brick theme, presenting a sense of coziness. As steamboat is the main attraction here, an induction cooker is subtly built into each dining table.

Should customers prefer a more casual dining setting, the tatami room (和室) provides low tables with extra legroom underneath. Next to the wall covered with artificial turf is a long table with bar stools. There is also a small room for customers who require some degree of privacy.

Our meal begins with an appetizer: Curry Fishballs (咖喱鱼丸, RM8.90). The curry is quite spicy thanks to fiery pungency of chili powder. I also appreciate the springy texture of fish balls. This appetizer is served in a pot whose lid resembles a cat.

Another recommended appetizer is Fried Chicken (香脆炸鸡, RM8.90). Coated with bread crumbs, the light crisp is unlike anything that I have tasted before. Chicken thigh is used so that the flesh is juicier. I also find the crispy skin to be particularly scrumptious.

While waiting for steamboat to be served, Fried Taiwan Sausages (炸台湾香肠, RM5.90) is a good way to keep the appetite up. Taiwan sausage differs from regular sausage in the fact that it is sweet. Taiwan sausage is also surprisingly popular among children.

Moving on to steamboat, Repotblic prepares its stock from old hens (老母鸡) as opposed to pork bones. Soup choices are Corn Chicken Soup (玉米香鸡汤, RM13.90), Herbal Chicken Soup (药材鸡汤, RM14.90), Tomato Vege Soup (番茄咸菜汤, RM14.90), Kimchi Soup (滋味泡菜汤, RM16.90), Tomyam Soup (冬荫鲜味汤, RM16.90) and Milk Cheese Soup (牛奶芝士汤, RM17.90). The restaurant can also prepare the vegetarian versions upon special requests.

I find Tomyam Soup to be too spicy for me. Nevertheless, the level of spiciness can be adjusted beforehand. On the other hand, Milk Cheese Soup suits my palate better. This soup is quite filling, so try not to consume too much soup at the beginning. Mixing both soups together is not a bad idea too. In fact, customers can enjoy dual flavors (鸳鸯汤底) for only RM5.90 more. Another crucial aspect of steamboat is condiments. Shown here are homemade chili sauce, fried garlic and soy sauce.

As for steamboat ingredients, there are combination sets like Single Hotpot (RM17.90 for 1 person) and Value Hotpot Set (RM52.90 for 3-4 persons). The soup needs to be ordered separately. Today’s meal comes from the à la carte menu: sliced pork (猪肉片, RM8.90), homemade meatballs (益锅熟肉丸, RM7.90), pork meatballs (肉丸, RM3.90), white prawns (大白虾, RM13.90), octopus (章鱼, RM9.90), shiitake mushrooms (花菇, RM4.90), abalone mushrooms (鲍鱼菇, RM4.90), enoki mushrooms (金针菇, RM3.90), lady’s fingers (羊角豆, RM4.90), broccoli (西兰花, RM4.90), small cabbage (小白菜, RM4.90), mini corn (小玉米, RM3.90), stuffed cheese balls (爆芝丸, RM8.90), fried beancurd (炸腐皮, RM4.90) and quail eggs (鸟蛋, RM3.90).

Besides steamboat, Repotblic also offers Blue Fragrant Nasi Lemak Rice (蓝香海鲜椰浆饭, RM14.90) for diners who prefer lighter meals. In this menu, rice is flavored with coconut milk and is dyed blue using extract of butterfly-pea flowers. Each plate of rice comes with any two of the following: Fried Chicken, Curry Chicken (咖喱鸡), Curry Prawns (红辣虾), Fried Fish (炸鱼) and Rempah Pork (咖喱肉). Anchovies and sambal (chili paste) are served in separate saucers.

Rempah Pork & Curry Prawn Rice (咖喱肉与红辣虾饭, RM14.90) swaps blue-colored rice for white rice. This dish also comes with jiew hu char (鱿鱼炒), which is made from shredded cuttlefish, jicama and mushrooms. Of particular appeal is Rempah Pork, a Nyonya (Peranakan) recipe which resembles babi pongteh (豆酱焖猪).

Switching gears to drinks, Apple + Pear (苹果 + 雪梨, RM8.90) is a healthy choice as it is blended from actual fruits. As an added bonus, all drinks here are sweetened with stevia instead of sugar.

The glass of Chrysanthemum Tea (枸杞菊花, RM5.90) contains sweet wolfberries (枸杞). Meanwhile, Blue Barley (蓝海薏米, RM5.90) carries an alluring blue layer from butterfly-pea flower.

Meanwhile, Flower Green Tea (花瓣香茶, RM7.90) starts from a bundle of dried tea leaves wrapped around a bulb of dried flowers. When steeped in hot water, the bundle unfurls and causes the flowers to “blossom”.

Overall, the food at Repotblic is quite authentic as the preparation process is rather involved. Equally important is the fact that food taste appeals to the mainstream palate. The restaurant also places great emphasis on food presentation. Besides the regular steamboat menu, Repotblic also serves traditional Nyonya dishes as the proprietors wish to share their home recipes (私房菜).

Name: Repotblic Hotpot Restaurant (益锅熟火锅店)
Address: 56, Jalan Chow Thye, 10050 George Town, Pulau Pinang
Contact: 011-1222-0029
Business hours: 12:00pm-3:00pm, 6:00pm-11:00pm (Sunday-Friday), 6:00pm-11:00pm (Saturday)
Website: https://www.facebook.com/repotblic56
Coordinates: 5.42488 N, 100.32067 E
Directions: From Burmah Road (Jalan Burma), turn right to Service Road (Jalan Servis), then right again at Irrawaddy Road (Jalan Irrawadi). At the next crossroad, turn right again to Chow Thye Road (Jalan Chow Thye). Repotblic is one of the shops on the right almost at the end of the road. Street parking is available. There is also a private car park at the back of the restaurant. Admission is free after 6:00pm.