Steamboat or hotpot is always our locals’ favourite, especially to be eaten on the cool moody rainy days. What’s important in the hot piping steamboat?! To me, the soup base and the fresh ingredients are my major concerns for every steamboat session. Aside from my favourite rich and creamy pork bone broth, I fancy herbal soup too which I feel it is very wholesome and nutritious. And yes, I found something pretty yummy here.
Lai Ching Yuen
We started off with a selection of Dim Sum as the appetizers before going to main character of the night. Chef Thye, the dim sum chef of Lai Ching Yuen takes pride in the dim sum selection in Lai Ching Yuen. Specially crafted by Chef Thye, the dim sum(s) are all prettily made, decorated with posh ingredients and presented elegantly on a variety of fancy platters and serving dishes. Each of them was stuffed with fresh and real ingredients of pork, fish and prawns. What’s more, the fried dim sums are never greasy. I fancied the Siew Mai very much. Made with very fresh ingredients and dusted with gold leaf, it was very huge and I need 4 bites to finish them up.
Sweet Sour dumpling
Beancurd roll with prawn
Seafood cheese roll
Soft shell crab
Currently, Lai Ching Yuen is running a Steamboat Promotion from now until 30 November 2015, available during lunch and dinner. Given that having steamboat in classy hotel dining setting, they serve only premium ingredients such as tiger prawns, wagyu beef, scallops, lobsters, live crabs. A great place for celebrations as well as gathering with family, friends and colleagues.
Lai Ching Yuen emphasizes that only fresh ingredients are being used in their hotpot, there is NO NEED of extra sauces or variety of sauces to flavour the fresh premium ingredients as those sauces will mask away the freshness of the ingredients themselves. Of course, they will still serve minimal and basic condiments such as special chili sauce, oyster sauce and sweet sauce to suit the Malaysian taste buds. However, I didn’t need any of those because the fresh ingredients were all very sweet and flavourful.
They offer 3 types of broth which are the signature “Fireball Szechaun” broth, double-boiled clear soup and double boiled yam and herbal broth. We had the double boiled yam and herbal (angelica) broth which was rich and tasty; burst with the flavours of angelica (dong quai). Additional of seafood into the broth enhanced the sweetness of the broth and filled of essence from the sea. It was really delicious and couldn’t stop myself for more helpings of the soup.
Pork belly layered with great proportion of fats.
Hot piping steamboat fares; loaded with fresh ingredients.
Beef slices were great with shabu shabu style.
We ended our dinner with chilling Gui Ling Gou that was nourishing and great for the skin.
*Quote IVYAIWEI for free flow of either “Pu Er & Oolong teas with every order of steamboat*
Lai Ching Yuen
Grand Millennium Kuala Lumpur
160 Jalan Bukit Bintang
Kuala Lumpur, 55100
Tel: +60 3 2117 4888
Monday to Friday : 12pm to 2:30pm
Saturday, Sunday and Public Holiday : 11am to 2:30pm
Dinner: Opens daily from 6pm to 10:30pm
First 3 hours free parking for dine-in guests only. Present your parking ticket at the restaurant counter to have it stamped and verified.