Restaurant Xiang Fu Xiang Cheng

How’s your tolerance to spicy food? If you are a at “beginner” level just like me, I think you can skip this post, no lah, just kidding, please continue reading! 😛

Do you know that Chinese cuisines are basically categorized into eight types known as “Eight Regional Cuisines” such as Chuan 川菜, Hui 徽菜, Lu 鲁菜, Yue 粤菜, Min 闽菜, Su 苏菜, Xiang 湘菜 and Zhe 浙菜?  The styles of these “Eight Regional Cuisines” are distinctive from one another due to factors such as available resources, climate, geography, history, cooking techniques and lifestyle.

Recently I had chance to try one of the aforementioned cuisine – the Xiang cuisine at Restaurant Xiang Fu Xuang Cheng nestled at a relatively new mall at Old Klang Road – The Scott Garden

The restaurant was minimalist with straight forward dark wooden tables striking red high back chairs and warm lighting.

 

The sterilized cutlery – fret not, this is FOC !

 

We were served with titbits while waiting for our food.

Homemade Groundnuts with Orange Caramel & Marinated Seaweed

 

Century Egg in Sauce (凉拌皮蛋) – RM 15.00   

Cold dish of century egg drenched in sauce made from vinegar, soy sauce and peppercorn.

 

Slapped Cucumber (拍黄瓜) – RM 15.00

The cucumber was slapped after being cut, hence the name. Refreshing and juicy cucumber made a perfect palate-opener for the remainder dishes that I was about to indulge in.

 

Pig Stomach Chicken Soup in Hotpot (猪肚煲鸡火锅)
RM 35.00 (Small for 2-3 pax), RM 56.00(Medium for 4-5 pax), RM 102.00 (Large for 8-10 pax)

The soup appeared in milky colour, intensely flavored with plenty of pepper, slightly thick but not heavy on the lips. This definitely did a great job to warm our bellies on a cold, rainy night.

The well cleaned pig stomach and chunks of chicken meat.

 

Royal Claypot Chicken (皇牌鸡煲) – RM 56.00 to

Spiciness can be adjusted according to your preference from Non-Spicy, Mild, Moderate to extreme. We had mild version that day to adopt my low tolerance to spicy food *paiseh :P* The tender chicken chunks were infused with onion, garlic, chili and coriander leaves, the aroma was unmistakable and the taste is mind-blowing.

 

Hot Plate Fish Topped with Minced Garlic and Hunan Chili (铁板蒜蓉鱼) – RM 30.00

Honestly speaking, I don’t like garlic but when this fish dish served pipping hot from the kitchen I was intrigued by its thrilling garlicky aroma. Crispy fried fish topped with lavish amount of minced garlic and Hunan Chili, very moreish and proved to be a winner with everyone!

 

Chopped Chili Red Tilapia (剁椒金凤鱼) – RM 35.00

Another fish dish and upon seeing the fiery red hot chili, I begun to perspire -_- “.  As one of the signature dish of Hunan Cuisine, the chopped chili enhanced the freshness of the fish perfectly.

 

Stir Fried String Bean (干煸四季豆) – RM 15.00

Love the String bean which still remain the crunchiness and a sprinkling of sesame and julienned dried chili completed the appearance of the dish.

 

 

Thousand Page Tofu (黄焖千页豆腐) – RM 25.00

The thousand page tofu is imported from China. Looks can be deceiving, look and named as tofu but the texture were totally out of your imagination! Do you believe I thought I’m eating fish cake when I munched the tofu slice? Don’t believe? Come and try it yourself!

 

Fragrant Spicy BBQ Prawn (香辣串烧虾) – RM 25.00

This is the “evil” that made me ask for fire extinguisher to put out the fire in my mouth! With just one bite to the prawn, my lips were numbed and I can feel the spicy sensation in my throat, oh I just can’t take it although the prawn was so tasty with bursting flavor. >.<

 

Mou’s Pork Braised in Brown Sauce (毛家红烧肉) – RM 25.00

Pork with layers of fats intertwined with the meat was tender but could be better if the flavor can be more denser.

 

Aromatic Stir-Fried Spicy Chicken (飘香辣子鸡) – RM 22.00

Very addictive diced chicken meat well spiced with plenty of dried chili, peppercorn and sesame. The crunchiness really make me crave for more, a good beer snack I assume ^__*

 

Pumpkin Cake (南瓜饼) – RM 15.00

The golden pumpkin cake was chewy resembled Chinese rice cake (nian gao) and I can taste the sweetness of the pumpkin.

 

Maltose Sweet Potato (拔丝地瓜) – RM 15.00

The battered fried sweet potatoes were coated with sticky and glistening maltose, the addition of orange peel gave it a pleasant citrus tang to it.

 

Dip into cold water before savor it to harden the maltose coating and avoid it stick onto your teeth:P

The spiciness level I indicated was base on my level of tolerance to spiciness, and eat at your own risk!

 

Check out Xiang Fu Xiang Cheng to explore more about Hunan cuisine!

 

 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
 
Restaurant Xiang Fu Xiang Cheng 鄉府湘城湖南菜馆   
 
Lot 1-47, Level 1,  The Scott Garden Mall,
289, Jalan Klang Lama, 58100 Kuala Lumpur.  
 
Tel: +603-7982 5071
 
Business hours: 11am to 11pm daily
 
Facebook: http://www.facebook.com/xfxc.hunan

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