As far as meals go, I always like the clean feeling associated with a steam boat, all the better in cooler climes, but since 90% of KL seems to be refrigerated, (I think it's ridiculous how cold some malls and cinemas are), in all probability steam boat places also have the ambience of say, Cameron Highlands, at a comfy 22-23 degrees.
I was surprised actually to discover that Xin Cuisine, one of my favourite hotel chinese restaurants, actually has a steam boat set. And only for RM50.
What I had not realised is how difficult it is to photograph a steam boat meal. In retrospect, I should have done close ups of the steam wafting from the boat, those netting implements that is used to fish stuff out of the cauldron, etc etc... Because really, as far as photos, go, you are basically shooting a bunch of raw stuff on a plate...And where IS the glamour in that!!
These fried bean curd skins ...were so delicious we had at least three helpings, and till now, I am unsure if they're meant to be chucked into the soup spa or eaten just like that, but either way, it was delicious.
You will notice a welcom absence of any processed stuff, so no weird looking fish balls, crab sticks, (my pet peeve amongst all processed foods), .... everything is basically RAW, except for the fish balls, which are actually stuffed with other stuff, and is rather palatable.
How do YOU eat your steam boat? I have for years used the above featured egg, as a coolant, whereby I will break the egg into my bowl, and dip the cooked stuff into the raw egg. By the end of the meal, the egg would have somewhat cooked, and I top it off with a little soup, and slurp it all down.
One unique feature about the Xin steamboat, is the soup,...you have a choice of herbal, clear or curry. Curry is not quite normal, usually you get tom yam, The Curry is not a thick laksa type curry with coconut milk, but surprisingly works well... and the myriad ingredients makes it so tasty towards the end, you could just chug a whole bowl of the soup.
The freshness of the stuff is great. These tiger prawns were firm and succulent when they had turned into the crimson hues of cookedness.
I loved these dumpling, water dogs, whatever they're called. Plump parcels of meaty goodness, with a variety of texture, from crunch to chew.
There's really only so much one can say about raw chicken that has been boiled. ...err..it's chicken that has been boiled.
Think slices of well marbled pork, very shabu shabu style.....
Fish maw, for those who like it... I'm ambivalent myself, and wonder who first thought of eating this.
There is something comfortingly communal about steam boat, because it somehow doesn't seem like a meal you'd partake with people apart from those you are close to.
They also have an upgrade, where for a few bucks more, you get more ingredients, I forget what now. But for me, give me my egg, non processed foods, noodles, a nice stock, and I am a happy camper.
Xin Cuisine
Concorde Hotel
Address: 2, Jalan Sultan Ismail, 50250 Kuala Lumpur, Wilayah Persekutuan Kuala Lumpur, Malaysia
Phone: +60 3-2144 2200
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