On Christmas Eve, I had a hearty lunch with my friends at Chun Ciou Hot Pot, a newly opened hot pot restaurant located along Old Klang Road, Kuala Lumpur. If you think this is just another hot pot restaurant then you’re definitely wrong. Chun Ciou Hot Pot is the 1st Authentic Taiwanese restaurant serving Hot Pot buffet in Imperial style in Malaysia.
Chun Ciou Hot Pot Malaysia is named after the spring and autumn season. The restaurant is a 2-storey high building fully air-conditioned with a build in lift as well. I loved the modern classic look of its interior featuring a Chinese touch with elements of antique windows, bamboo walls, terra-cotta army replicas to name a few. For those looking for a quiet meal, there’s private rooms available as well. The restaurant certainly radiates with modern luxury and elegance and yet still put patrons at ease.
First and foremost, everyone knows a Hot Pot success is none other than its soup base and ingredients. At Chun Ciou Hot Pot Malaysia, you’re guarantee with the best as most of the soup base and ingredients are directly imported from Taiwan. I kid you not!
Here, patrons can opt for 6 different types of soup base such as Sukiyaki Soup, Lakesalt Soup, Tonkatsu Soup, Spicy Soup, Herbal Soup and Tonyam Soup. For us, we went for the signature soup base which was Sukiyaki Soup and Lakesalt Soup.
The Sukiyaki Soup is slightly sweet and is meant for quick dips and sukiyaki. Put some vegetables into this soup and let it boil. The vegetables will absorb the sweet tasty soup which makes me yearn for more. As for the Lakesalt Soup, it’s pretty tasty with a hint of saltiness. It’s just perfect to boil all those fine ingredients to bring out the original taste.
While waiting for out food to be ready, we tried some of the appetizers available such as Mango Lotus Root, Golden Kimchi and Sour Plum Cherry Tomato. I doubt you’ll be able to find such tantalizing appetizers in other restaurants, for it’s their own homemade recipe from Taiwan.
Recall, I mentioned that most of the ingredients are directly imported from Taiwan. We’ve got the freshest thinly sliced selected imported premium meat such as Australian strip loin, Australian rib eye, lamb shoulder roll, pork belly, pork shoulder, pork neck, chicken fillet and duck roll.
It’s not only the meat that are imported. Some of the meatballs are imported from Taiwan as well. We tried the signature imported meatballs such as wasabi ball, hot sesame ball, premium prawn ball, premium cuttlefish ball and juicy spicy ball. My favourite goes to premium prawn ball and juicy spicy ball which are extremely addictive!
There are other ingredients as well for patrons to indulge in which includes cheese fish tofu ball, taro fish ball, sincere ball, red heart ball, mushroom fish ball, pork tendon ball, ham ball, fish and squid mixture ball and abalone slice to name a few.
Another specialty here is the Mua Chee Ball filled with oozing black sesame inside. Why is it unique? In Taiwan, it’s their culture to boil the frozen mua chee by themselves, thus the owners decided to introduce this concept in Malaysia. Seeing the response of our friends and other patrons, it was definitely successful.
My hot pot experience would not be complete without dipping sauces and condiments. There’s a variety of dipping sauces and condiments ranging from chilli sauce, fruit sauce, satay paste, soy sauce, sesame sauce, bean curd sauce, sha cha sauce, spring onion, parsley, garlic and chopped chilli.
Again, we were surprised for Chun Ciou Hot Pot also has a customized signature dipping sauce known as the golden egg yolk suki yaki. Just follow the below 4 easy steps (psst…you can also make this at home :D)
- Add sesame sauce
- Add 1 egg yolk
- Add chopped shallots and spring onions
- Add a dash of shichimi to spice up the sauce
Put all the ingredients into a bowl, mix it together and it’s ready to dip. This sauce comes highly recommended as it enhance the texture and juiciness of the freshly cooked meat. Plus factor, it also helps to tone down the hot pot heat as well. I simply love it!
There’s also a variety of side dishes offer at Chun Ciou Hot Pot such as udon noodles, dong fen, spinach noodles, beancurd skin, abalone mushroom, golden mushroom and many more. One thing you MUST order is the yummylicious braised pork rice as the taste is superb!
Fresh vegetables available for hotpot includes pumpkin, cabbage, tomato, carrot, chinese yam, sweet potato, cucumber, chinese fungus, bok choy, spinach and lots more.
Last but not least, there’s dessert available and I was spoilt for choice. It was tough to select from the list given such as red bean soup, ice cream and sweet lemon slice. There’s a surprise for patrons, if you see a waiter in ‘Ancient Imperial’ apparel, you’re in for luck as he will be serving you some extra goodies from the buffet list such as bird nest and other premium items 😀
Here’s the buffet pricing for your reference (Do note that there’s additional 10% service tax & 6% GST)
I had so many free refills of the imported meats and balls that day. Not to mentioned other steamboat ingredients as well. By the way, did I mentioned at Chun Ciou Hot Pot, you’re served at the table? In other words, its butler service where their friendly waiter or waitress will come and assist you to refill. This is great as it ensure there’s no food wastage. Got to say Chun Ciou Hot Pot certainly lives up to its name!
To make it easy for you to locate the restaurant, here’s the location. Alternatively, you can use Waze by keying in Chun Ciou Hot Pot as well. For more information, please visit Chun Ciou Hot Pot Malaysia Facebook Page
Chun Ciou Hot Pot Malaysia
Lot 306, Batu 3, Jalan Klang Lama
Jalan Klang Lama
57000, Kuala Lumpur
Tel: 012-6882860, 016-5454348, 018-2776503
Mon – Sun: (Lunch) 12pm -3pm & (Dinner) 5pm – 11pm