Steamboat? That's cool
October 23, 2018
While I admit our tropical climate is not made for steamboat dinners, I do love this cook-at-the-table concept, especially when dining with friends. Sharing a hotpot is best savoured in air-conditioned surroundings.
At the Chatz Brasserie, we are delighted to see a Steamboat Promotion with a selection of 4 types of soup stocks: Herbal chicken, tom yum, kimchi and ma la.
Ma la (which means numbing degree of chilli heat) is a Sichuan specialty particularly favoured for hot pots but the one here is not as numbing as that found elsewhere.
Since we are a big group, we decide to try all the four soup stocks. My favourite turns out to be kimchi which is sour, moderately hot and mildly pungent. The herbal chicken stock has aromas of tong sum root herb and wolfberries. This is the only one that’s not spicy hot, so it will be suitable for young children.
|Herbal chicken soup lets the flavour of the ingredients shine through|
|Kimchi broth is my favourite|
|Ma La with Sichuan red peppers for those who like it pedas (hot)|
|Tom yum stock|
The steamboat promotion includes seafood, meat, vegetables and noodles.
Under Red & White Meat are Australian beef tenderloin and tripe, New Zealand mutton and free range chicken fillet.
|Sliced beef tenderloin and tripe, mutton and chicken|
From the Mountain, there’s mushroom and more mushroom, from button and enoki to abalone and shitake. Then there are Garden Picks of Tianjin cabbage, leek, lettuce, choy sum (mustard leaves), xiu bok choy and black fungus.
|Xiu bok choy and variety of mushrooms|
|More greens, from Chinese cabbage and leeks to lettuce, mustard leaves and black fungus|
The platter of Ocean Seafood has Sulu Sea prawn and flower crabs to scallops, salmon fillet, jellyfish, fish balls, fish rolls and crabstick.
|Sliced salmon, jellyfish, crabstick and fish noodles|
While waiting for the soup stock to boil, we mix own dipping sauce from the condiments provided which include chopped chilli padi and garlic, soya sauce, house-made chilli sauce, sukiyaki sauce and sesame sauce. It’s fun to try various combinations till you get the taste you want.
|Mix and match your sauces|
When the soup is boiling, add mushroom and hard vegetables like Chinese cabbage and leek while the choy sum and xiu bok choy can be added later. Then put in the meat, followed by the seafood.
After all the seafood and meat are devoured, we put in tofu and noodles which include vermicelli, fresh noodles, fish noodles, crispy yee fu noodles and glass noodles. I’m not too keen on the fish noodles which I find to be tough and hard.
|Choice of noodles|
Not all the noodles go with every type of stock. My preferences are: Glass noodles with kimchi stock, vermicelli with tom yum, fresh noodles and crispy yee fu noodles with herbal stock.
When the noodles are almost done, crack in an egg and get it lightly poached to allow the runny yolk to coat the noodles. This will be a satisfying end to the meal.
CHATZ BRASSERIE (halal)
Parkroyal Kuala Lumpur
Jalan Sultan Ismail, KL
Tel: +603-2782 8301
6.30pm to 10.30pm
Sunday to Thursday
Price: RM83 nett per person (minimum 2 pax)