Raw ingredients all set to be cooked in flavourful broths at Diao Yu Tai Hotpot in Petaling Jaya.
IF THERE is something Malaysians cannot get enough of, it is hotpot.
There is something convivial about sharing a simmering hotpot of goodness with friends and family.
With over 1,000 years of history rooted in ancient China, hotpot has seen the development of distinct regional variations and styles.
Its popularity is evidenced by the mushrooming of such places in Klang Valley, including the newly-opened Diao Yu Tai Hotpot in Petaling Jaya, Selangor.
Serving authentic Chengdu-style hotpot, Diao Yu Tai is headed by chef Reno Foong Keng Yew who has 18 years of experience.
Foong’s specialities include Chengdu hotpot as well as Cantonese and Szechuan cuisines. By combining them all, he has created a fusion style which is at the heart of Diao Yu Tai.
Signature must-haves are Deep-fried Pork Belly, Glutinous Rice with Brown Sugar, Miyazaki A5 Wagyu Beef, Iberico Pork Belly and Home-made Fish Paste and Shrimp Paste, which are chef’s specials.
The essence of hotpot is the flavourful broth in which raw ingredients are cooked in.
Among the broth choices are mala (spicy), pork bone and tomato.
For dips, there are Magic Hotpot Sauce and Secret Dry Plate sauce.
Located in Menara Lien Hoe, Diao Yu Tai’s zen-like aesthetic is blended with contemporary elements.
Spread across 9,430sq ft, the restaurant has traditional Chinese roof beams, round archways, screen dividers and ornate decorations speckled in gold.
It also has 18 private rooms and 10 KTV rooms which can accommodate up to 16 people.
