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5 Replies to The 7 Best Chinese Restaurant in Puchong
Not bad for Hunan and Sichuan food but below expectation. Good place to try but some dish felt too ordinary.
? Deep Fried Spicy Chicken w/ Dried Chili – RM34
? 3-layer Pork Belly Braised in Sweet Sauce – RM38
? Baked Pumpkin w/ Salted Egg – RM21
? Fried Potato w/ Green Chili – RM19
? Golden Mantao – RM2/pc
Not many local employees so can be some miscommunication when ordering.
We wanted two cabbage, one spicy and one not spicy. Our choice of words were ātanpa pedasā which means ānot spicyā, that the waiter heard as ātambah pedasā which means āextra hotā.
Good thing we got the second cabbage to be sent back as they first served us the super spicy one then a normal spicy. We couldnāt handle the spice just wanted a non spicy cabbage.
Food came pretty quickly and the dishes were pretty good. I really enjoyed the wine chicken soup, which I forgot the name of. Very delicious ?
Venison was tender and they use a stone to cook it? There was stone in the middle of the dish, or is it to keep the dish warm?
Rice is steamed in individual bowls. Couldnāt finish the rice but it goes well with the pork. For the spicy dishes as well, the rice helps a lot
Still in love with their signature Hot Spicy Steamed Song Fish Head in Hunan Speciality (åę¤čøę¾é±¼å¤“)- a perfect blend of spiciness and sourness. Patience is needed, as all steamed fish dishes take at least 30 minutes. Tried new dishes like the Tender Beef Brisket Stewed with Beancurd Skin (å¹²é č ē«¹ęēēč ©) with an acceptable medium spicy level for my taste.
I especially enjoyed the previous visit when I ordered the Steamed Fresh Concubine Fish (蓵å¦é±¼)super fine cut and thin. The Sizzling Skewered Lamb in local Hunan Style ļ¼å°éäø²ē§é¦ē¾čļ¼was a new and delightful experience; tender lamb with bold flavor. Stir-Fried Beijing Cabbage ļ¼å¹²é åäŗ¬ē½čļ¼with mild spiciness added the perfect kick, a seemingly must-order dish. Ending with dessert is always a safe bet. The Homemade Potato Pancakes ļ¼é¦ēåč±é„¼ļ¼offered a neutral sweetness from deep-fried potatoes.
Overall, the food leans slightly salty for me. The more you eat, the more you feel it, so be prepared to feel quite thirsty after the meal.
By far, still one of the Chinese restaurants I feel like revisit again.
This corner restaurant on “China Street” in Kuchai Lama has been a pioneer in serving authentic cuisine from China’s Hunan province for years, years before the influx of similar establishments in the area. Its enduring popularity can be attributed to the consistent quality of its food, making it my go-to spot for spicy Chinese cuisine.
During our recent visit, 4 adults enjoyed the following dishes:
1. Stir-fried hand-torn cabbage – the best in KL.
2. Hot pepper sauce frog meat – both spicy and flavorful.
3. Laziji, deep-fried chicken cubes with dry chili – a must-try dish.
4. Stir-fried eggplant with minced pork – perfect complement to white rice.
5. Deep-fried buns with condensed milk – simple and delicious.
The interior, though simple and unchanged over the years, may not be considered the epitome of comfort, yet it maintains cleanliness. However, parking can be a challenge during dinner, especially on weekends.
We spent around RM240 for the dishes. While the price is on the higher side, it was a satisfying meal that fulfilled our occasional craving for Chinese spicy food.