Tim Hayward
5 stars based on
56 reviews
I love everything about it, the steam opening all your pores and ruining your makeup; the decision as to what to put in the pot first; the trawling for cooked bits and making sure that your beef, lamb or fish is not overcooked; the mixing of the various dipping sauces and deciding what to dip into which sauce, and finally the aaahh, mmmmgrunts of satisfaction as one sips the broth at the end of the meal, each soupy mouthful after the other, steeped with all the delectable juices and nutrients of all the ingredients which have all but disappeared down our gullets.
Alas, steamboat is a meal I often avoid. Short of the occasional specially ordered treats at Hot pot n sushi review bitcoin or East Ocean Menglembu where the chef is admonished to lay off the MSG and make the broth from scratch, all of the steamboat meals I have ever had have been MSG laden nightmares with most ingredients coming from food factories dishing out plastic-ky balls….
Or sticks, as in fish sticks, sausage on sticks, etc. To my delight, a newly-opened steamboat restaurant called Treasure Pot Steamboat is putting an end to my nightmare on steamboats. Located a few doors down from Sushi Zento on Festival Walk, this is a well decorated air-conditioned restaurant with both booth seating as well as large round tables for up to twelve people.
Heating plates are all induction which do not contribute heat nor gas smells to the whole space and the bigger tables have two induction plates on each table which makes cooking and reaching much more accessible. So my advice if noise drives you to distraction as it does me, is to go after 9pm when the main dinner crowd would have thinned a little.
Hot pot n sushi review bitcoin food though is worth sacrificing some of your hearing for though. The first step in dining at Treasure Pot is to order the soup. Unlike other steamboat restaurants where the soup is free, one will have to pay for the soup base which is replenished as much as is needed. If this is the only way to avoid MSG laden broths, then I applaud the move. Hot pot n sushi review bitcoin is a choice of the Special Bone Pot braised from pork bones at RM20 ; the C honqqing Chicken Pot which is my favourite, a spicy broth with special Szechuan peppers or Ma Lat and the fiery dry chillies.
Mixed Pots can be ordered at RM38 per pot. There is a wide selection of ingredients for the hotpot with a checklist to choose from. Noteworthy in the meat section are the beef, mutton and pork slices, paper thin and cooks instantly. I particularly liked the pork slices which were too fatty for some, coming from the belly but perfect for my fat-loving taste buds — RM9 per portion. Must haves also include the homemade pork and beef balls RM8although the factory prepared pork balls were pretty delectable RM7.
Seafood is where it gets interesting. There is a row of fish tanks on the right as one comes into the restaurant. Here one can order the fish of the day at market prices. On the day I was there, there were three types of live fish. The night I was there, another table had ordered half of the Sek Pan and I was offered hot pot n sushi review bitcoin other half which I accepted.
The fish proved to be firm fleshed and utterly delectable. Other seafood on offer included live medium prawns at RM90 hot pot n sushi review bitcoin kilo and hot pot n sushi review bitcoin half kilo satisfied our table of six. These prawns were irresistibly sweet and when cooked to the right degree of doneness, was heaven in a carapace.
Fresh scallops are available occasionally and like all live seafood, subject to market prices. The standard live fish which is very reasonably priced is the red and black Tilapia — RM23 per kilo. Needless to say, vegetables are plentiful and just choosing from the list can be quite a task.
Ranging from between RM per plate, we found ourselves wolfing down the likes of lotus pods, enoki mushrooms, choi sum hot pot n sushi review bitcoin, seaweed, tofu, winter melon and bitter gourd. And then came the noodles. Followed by the utterly delectable broth. It is widely read both in print as well as online which receives more than 1 million hits a month. Her forte is in communications, having honed her skills after graduating from the University of Singapore where she worked for the Straits Times Group and was a food critic for the New Nation.
Her knowledge of food and cooking come from more than 30 years in the hotel industry based in Singapore, Tokyo, Hong Kong and subsequently Kuala Lumpur. During this time, she has travelled all over the world and eaten at the best and worst restaurants. SeeFoon calls herself a global citizen and hot pot n sushi review bitcoin chooses the serenity and friendliness of Ipoh to the bright lights of the many cities she has lived in. She also loves the food in Ipoh and is passionate about telling the world about it.
Comments No comment yet for this article. Please Sign Inor Sign Up to comment.
