Restaurant’s Hong Kong-style steamboat gives you plenty of variety


Non-spicy option: Grilled fish in Fresh Tomatoes and Sweet Corn Soup.

MALAYSIANS can now try the Hong Kong-style Ding Ding Grilled Fish Steamboat at Private Kitchen’s new premises in SS2, Petaling Jaya.

Restaurant founder and co-owner Jackie Yap tried the dish in Hong Kong and loved it so much that she decided to introduce it to customers here.

Private Kitchen chef Lam Fai was pleased to recreate the popular dish from his home country, and added his own touch.

He said the dish had its roots in the Three Kingdoms period.

“It was known as Farmer’s Grilled Fish and was a favourite of renowned strategist Zhuge Liang and the three heroes of the Three Kingdoms period — Liu Bei, Guan Yu and Zhang Fei.

Appetising: For a fiery kick, go for the Fragrant Spicy Soup.
Appetising: For a fiery kick, go for the Fragrant Spicy Soup.

“It is a popular dish in China and recently gained popularity in Hong Kong,” said Lam.

Lam uses fish raised using the Aquaponic system and customers can choose either the Australian Jade Perch or Red Pearl.

“The fish lives in a clean environment and unlike freshwater fish, it has no muddy smell. It also has less bones compared to other types of fish, making it easier to eat.

“The fish is partially grilled before being added into the hot pot and cooked further.

“The soup base, made with herbs and pig bones, do not have MSG,” he said.

Diners can choose from three varieties of soup: Fresh Tomatoes and Sweet Corn Soup, Fragrant Spicy Soup and Typhoon Shelter Spicy Garlic Soup.

For a fiery kick, go for the Fragrant Spicy Soup, which is also the most popular among patrons, Yap revealed.

The chef said the spicy sauce was not added in the soup but served on the side so customers could choose how spicy they would like the dish to be.

The Typhoon Shelter Spicy Garlic Soup is also synonymous with Hong Kong.

If you cannot take the heat like me, you can opt for the Fresh Tomatoes and Sweet Corn Soup. You can choose from a variety of meat, seafood, vegetables, and noodles to add to the steamboat.

Yap said homemade pork balls were popular among customers while sea urchin balls were a more unusual option.

The restaurant also offers a few set menus for Chinese New Year.

The CNY Set A (five to seven pax) is RM398++ while CNY Set B (eight to 10 pax) is RM698++.

Chinese New Year Eve Dinner Session is priced at from 5.30pm to 7.30pm and 8pm to 10pm.

There are also two CNY Ding Ding Grilled Fish Steamboat Set Menus.

The set menu for four costs RM248++ (Australian Jade Perch) and RM198++ (Red Pearl) while the set menu for two is priced at RM198++ (Australian Jade Perch) and RM148++ (Red Pearl).

The Prosperity Salmon or Jelly Fish Yee Sang (RM88 per portion, RM48 for half portion) and Lap Mei Fun with Preserved Chinese Sausages and Mushrooms (RM98, six to eight diners) are available for dine-in or takeaway.

For details, visit www.facebook.com/privatekitchenmalaysia.

¦ PRIVATE KITCHEN, 20, Jalan SS2/10, Petaling Jaya. (Tel: 03-7874 8399). Business hours: 10am to 3pm and 5.30pm to 10pm daily (closed on Thursdays).

This is the writer’s personal observation and is not an endorsement by StarMetro.

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