Luckypot @ Taman Usahawan Kepong

With a range of different flavours inspired by various regions of China, you’ll find plenty of China style Chinese restaurants in Klang Valley that serve Cantonese cuisine, Fujian cuisine, Sichuan and Hunan cuisine. Among all these Chinese cuisines, Cantonese, Sichuan and Hunan cuisine are more commonly found here. Assorted roasted meat such as Char Siew, roasted duck or roasted pig, Wonton Mee, double boiled soup and claypot rice are part of Cantonese cuisine. While Sichuan and Hunan cuisine are well known for its hot and spicy flavours, think of Sichuan Hotpot, Mapo Tofu, Steamed Fish with Chopped Chillies and Chairman Mao’s Red-Braised Pork. Okay, to cut a long story short, the recent family gathering was held at a popular Hunan cuisine restaurant in Kepong – Luckypot.

Like Sichuan cuisine, Hunan cuisine or Xiang cuisine is well known for its liberal use of chillies but there’re still differences in between both cuisines. Sichuan spice is referred to as 麻辣 (málà), with má meaning “numbing”  (from the use of the Sichuan peppercorn) and là meaning  “spicy”. Hunan cuisine on the other hand is often referred to as 干辣 (gānlà) “dry spicy”. This refers that its hotness comes from both fresh and dry chilies. 

 

Making reservation may be a wise choice, especially on weekend. The restaurant with two storey of seating capacity was full to the brim on a Sunday evening.

 

The large menu offers a delectable range of Hunan food which I simplified them into fish, prawns, chicken, beef, pork, lamb, vegetables and bean curd dishes cooked into variety of styles like soup pot, salted egg, salt and pepper, grilled and stir fried. The menu also included assorted of skewers, which best to be paired with beers.

Double Happiness 2 (Tipalia – RM198.00)

The name of the dish is “Kao Yu”, literally translated as grilled fish, which is a combination of deep-fried fish set atop rich broth that can come in a variety of flavours. We opted for a more sumptuous version that consisted of 10 prawns (basic one priced at RM88) and another choice for fish is Grouper, priced at RM278.

 

It’s a big deep fried fish submerged in fish broth studded with assorted vegetables and mushrooms, gloriously crowned with prawns, fried yam sticks and coriander. There’s fire underneath to maintain the temperature of the dish. The milky broth was packed with umami flavour with hints of sweetness from the abundance of Chinese cabbage.

 

Spicy Chicken (Small – RM38.00)

La Zi Ji, a signature dish of Sichuan cuisine made from deep-fried marinated diced chicken, dried chilies, peppercorns, and other spices. A dangerously addictive dish that will get you savour piece after another, despite the numbing sensation on your mouth. (◔ڼ◔)

 

Cumin Lamb (Small – RM38.00)

Sit on bed of onions, the tender lamb pieces coated with a bold cumin chili spice mix, was a flavor bomb that explodes in your mouth. 

 

Spicy Crispy Intestine (Small – RM33.00)

Fried to crunchy pork intestine tossed with pungent and spicy spices and herbs, the flavour was certainly bold and punchy. 

 

Hot Plate Hand Torn Beijing Cabbage (Small – RM20.00)

Hand-torn leaves cooked to a tender-crispy texture, in an appetizing savoury seasoning with mild acidic taste from the black vinegar.

 

Baked Eggplant with Salted Egg (Small – RM20.00)

This flavour of this dish was a bit disappointing that even the ineffable magic of salted egg yolk proved futile.

 

Bridge Tofu (Small – RM22.00)

The least appreciated dish of all, outshone by the above dishes with robust and palatable flavour.

 

Lamb Skewers (RM18.00/5 skewers)

I like the food here so much that I suggested this place for another gathering with my friends. 

Although a bit pricey, but the lamb skewers were nicely executed with tender meat and flavourful marinade.

 

Wrapped Fish (Tilapia – RM68.00)

Came with another option with Grouper Fish, priced at RM128/portion. 

With four options of flavour, Sauerkraut Peppercorn, Chopped Chili, Spicy, Garlic, we opted for Sauerkraut Peppercorn which consisted of preserved vegetables, assorted vegetables and dried bean curd noodles. Different with the above Kao Yu dish, the fish wasn’t deep fried and the whole “parcel” need to be cooked on the stove before we can tuck in. 

A sip of the gravy will literally awaken your sense of flavours in full throttle. Spicy, sour and savoury, the flavour complemented the fish well and compelled us to have more rice to go with the dish. (^○^)

 

Twice Cooked Pork (Small – RM33.00)

It’s another amazingly decadent and irresistible dish of Sichuan cuisine. Tender yet crispy pork slices flavoured with chilli bean paste and fermented black beans. Leek, celery, and onion are added to provide that beautiful textural contrast to the dish.

 

Verdict: As I mentioned, I like the food here which has strong flavour and aroma that perfectly suit my taste bud. I have no hesitation in recommending Luckypot to you if you’re fond of spicy and strong flavour food.

 

Luckypot

No. 46, Jalan Metro Perdana Barat 2

Taman Usahawan Kepong, 52100 Kuala Lumpur.

Tel: +6019-476 8713

Operating hours: 12.00pm to 3.00pm & 5.00pm to 10.00pm, daily

Facebook: https://www.facebook.com/luckypot7687/

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185, Jalan SS 2/24, SS 2, 47300 Petaling Jaya, Selangor.

Tel: +6019-576 8749

Operating hours: 12.00pm to 3.00pm & 5.00pm to 10.00pm, daily

Facebook: https://www.facebook.com/ss2luckypot/