This was originally meant for Monday as I thought it would be appropriate after reading the Inner Mongolia story in the Sunday Star. However since Photobucket was throwing a tantrum, I decided to post a shorter write up.
Recently I visited this place with my friends and I was impressed with the food that it definitely needs a second visit to try the other items. The restaurant serves steamboat and cooked dishes. Scroll down to the other reviews where bloggers have also visited the place and ordered their dishes for a sample on it.
To kick off our meal, we had a selection of cold dishes to perk up our appetites. One of their specialties is this type of cake like substance made from green bean flour. It's tossed with peanuts and a tangy sauce. Kinda nice but my favourite was their sliced bean curd tossed with a tangy sauce and carrots. It's not the first time we are having this as it was previously discovered when we ate at Dong Bei which is just round the corner from this place. Their version has more chilli oil in it versus the one in Dong Bei.
They have a large selection of cold dishes at the end of their restaurant in a glassed up area where you can select which one you wish to try. Some are made from meat, seaweed, lotus root and etc.
Next to the cold dishes, you will find people preparing dumplings and flat cakes filled with meats. This lady was making one of my favourites, the dumplings you will either pan fry to make wor tip or boil to just eat as dumplings.
Here's a tray of the finished dumplings. We didn't get a chance to try their dumplings that night as we had so much other food.
We tried their steamboat which came in two soups: a herbal soup and a spicy one. The spicy soup is actually the same soup base as the herbal one but has a layer of chilli oil on top. According to my friend, they add the chilli oil in a lot of their soup based dishes in China as it helps retain the heat. If you poke around the soup, you will see some strange herbs that is not available here as Inner Mongolia brings them in from China specially for this soup.
For the steamboat, we had New Zealand Lamb, Mongolian Beef, Minced Lamb, an unusual mushroom brought in from China and frozen bean curd cubes. The New Zealand Lamb and Mongolian Beef (this is specially brought in from Mongolia) is thinly sliced and all you need to do is dip them in the soup and they will cook quickly. For the minced lamb, slowly add small scoops of this in the soup to make into meatballs. Once they are cooked, they will float up and they have a melt in the mouth quality. You dip the food in the peanut sauce seen in the middle of the picture.
Although I am not a fan of steamboats, this particular one was extremely satisfying with all the tender meat that sated the carnivore in me. Of course price wise, this will be more expensive that the other steamboats which usually consists of processed items like fishballs and etc but I reckon it's definitely worth it especially if you love meats. I don't have the price for the steamboat but Pixel's blog does mention they spent RM23 per person at this place and her dishes look similar to what we also had that night.
290, Ground Floor
Tel No: 03 - 2144 9688
For location map details, refer to the Sun paper.