From it’s name – Chongqing Chicken Hot Pot , I thought that they only served chicken, well, I was wrong ( rather often) , apart from chicken, you can have pork, beef or fish in a pot and you can also select the level of spiciness – non spicy, mild, medium and super spicy. The pots come in small, medium or big serving. We were kinda greedy ( what’s new ?) and hungry ( the usual feeling) and ordered 2 small pots and mild spiciness of : pork ribs hot pot恐龙骨煲 (or literally translated to dinosaur bones hotpot) and beef hot pot牛魔王.
Extracted from http://www.travelchinaguide.com/cityguides/chongqing/dining1.htm : As one branch of Sichuan cuisine, Chongqing cuisine is noted for its distinctive spicy and pungent flavors. Chongqing is the birth place of the hot pot in China. Once upon a time, it was a seasonal food designed to protect against the low temperatures and frigid winds of the winter. People would sit around a table, eat hot pot, and revel in the instant warmth that would flood their bodies. Hot pot has become more and more popular today, and it is widely enjoyed by people and regardless of seasons and regions.
While waiting for the hotpots to arrive, we decided to ‘explore’ the fridge where the side dishes were stored. There were baskets/bowls tagged from RM1 to RM4 of vegetables, bowls of pork /fish balls, noodles, mushrooms, beancurd etc etc . We took a basket of yau mak ( RM2) and returned to our table.
First to arrive was the pork ribs hot pot ( RM18.80) , the aroma filled our nostrils, captivate our lungs and brain and triggered a generous flow of saliva .The flavour was a blend of sweet, sour and spicy . The chunks of ribs were meaty, tender and very tasty. There were also quite a lot of vegetables in the pot : carrots, celery, garlic, onions and lotus root. Very nice indeed. Please try the cloves of garlic, these were cooked to perfection – soft, succulent and oozing with garlic goodness.
Beef hotpot- another sizzling and aromatic pot. There were slices of beef, beef balls, and other chewy parts of mister/miss moomoo in the port, and as the pork ribs pot mentioned above, there were plenty of vegetables like carrots, raddish and celery in the pot. The beef balls were springy and the beef were tender. Nice.
When we were about to empty the content of the pots , the waitress came by and poured soup into the pots and hey- from hotpot to steamboat, so , this is where the side dishes come into the picture. The soup from the beef hotpot tasted just like soup perut. Very pepper-ish. The soup were kinda salty but goes well with rice. ( Try not to get in the way of the steam from the soup as I found myself going all teary-eyed from this, sniff sniff)
The total bill, plus 2 rice and 2 drinks came to RM44.80. Overall a very enjoyable meal – especially suitable for a cool/rainy day to warm up your stomach. Thanks, Chunny for the treat.
Oh, for 2 pax of average eaters, I would recommend to order – 1 pot ( small) and add side dishes, as we found it a bit of a struggle for two of us to finish the 2 pots – we returned the untouched basket of yau mak to the fridge as if was just way beyond our belly capacity. I would return to try out the fish and chicken pot.
Restoran Chongqing Chicken Hot Pot
21, Jalan Kuchai Maju 8,
Off Jalan Kuchai Lama,
Taman Entrepreneurs Park,
58200 Kuala Lumpur,