Plus One Shabu Shabu (Closed)

   说到火锅，马来西亚确实拥有各式各样的火锅店让大家选择。可是，却不是每一间都能让食客们留下深刻的印象。   经过朋友的强力推荐，我终于有机会来到位于蒲种公主城的“一家利港式火鍋”店大快朵颐啦！此店不容易找，但是只要你能找到 Puteri Mart， 它就在 Puteri Mart对面的商业区新店内。   踏入门口，就被店内的装潢设计吸引住了。看得出店主非常注重提供一个舒适的用餐环境给顾客。该店地方宽敞，最适合家中有小孩子的食客们了，因为不怕小孩跑来跑去而撞到别人。此外，该店还有2间贵宾房，无论家庭聚餐或好友小聚，都非常适合。   此火锅店是采用单点自助餐（A La Carte Buffet）的方式上菜，店內百逾种食材任點！本人比较喜欢这样的方式，因为这样才能保此食材的新鲜度。   说到汤底的选择，绝对令我们眼花撩乱！它竟然有14种汤底！其中有澳门豬骨汤、木瓜雪耳汤、香浓雪菜鱼汤、冬炎汤、素菜汤、麻辣汤、港式沙嗲汤、咸菜胡椒猪肚汤及香浓鲜虾汤等等。据老板说，这些都是他把香港人爱吃的汤底引入大马，让本地人都有机会尝一尝。   另外，我们是采用一人一锅的方式来享用火锅的，所以大伙儿都可以叫不同的汤底来尝尝。个人觉得这样比较卫生    点了各式各样的火锅料后，我们就去拿小吃。嗯，他们的炸鸡超好吃，而且很快就被抢完了。据了解，店主的菜单60%固定40%弹性，依时令更换，常有惊喜！   等了一会而，终于上菜啦！喝一口无味精的汤底，果然鲜甜！再配上火锅料，新鲜的肉片、嫩滑的鸡肉、鲜虾。。。噢！简直是人间美味！从来没试过吃火锅是可以不流汗的（嘻嘻），今天终于体验到了！   还有，绝对不要错过他们自制的“古早味冰棒”，你绝对会想回那些年的日子。。。   我想，吃了一家利的火锅后，我可以体会到店主的用心，因为每个细节都作得很好，我们都很满意，觉得在这里吃，真的很值得！    continue reading

The First Shabu-Shabu Restaurant in Malaysia with 1st outlet in I-Utama which have been in business for more than 7 years ago. One Plus Shabu-Shabu prides itself as being the First Shabu-Shabu restaurant in Malaysia with it's 1st outlet in I-Utama which have been in business for more than 8 years ago. Mr Steven Lau, the owner is proud that they were the first to introduce this dining concept to our shores way back in 2006.Plus One Shabu-Shabu boasts an expansive double shop lots for its customers to sample a wide selection of soups & steamboat sets. Located at the suburban Bandar Puteri Puchong, Plus One Shabu-Shabu excudes a relaxed and welcoming ambience that made it a popular dining destination both for office workers, families and residents of this strategic township in Puchong.This shabu-shabu restaurant offers a comfortable and contemporary dining space for you and your friends to dine in. The restaurant stylish décor provides an intimate place for a friendly and familiar food gathering with fairly ample parking.Delight yourself with variety of 7 steamboat sets ranging from New Zealand Rib Eye Set, Deluxe Seafood Set, Pork Loin Set, Pork Intestine Set, Chicken Set, U.S Mutton Set to Plus One Mixed Ball Set among others. Diners can choose from a selection of 18 fresh and of great quality healthy broths to go with steamboat set. I was totally impressed with the wide choices of broth available. One is spoilt for choice as they offered from savoury Macau Pork Bone with Corn Broth, special Signature Mutton Broth, cooling White Fungus Papaya and healthy Japanese Miso Broth to spicy Taiwan Hot Broth, authentic Pepper Pork Broth and all-time-favourite Thai Tomyam Broth! Pricing for the broth ranging from RM6 to RM8 and comes with unlimited refill too, so you can enjoy the broth till your heart's content without worrying about the cost. The steamboat ingredients are also available on ala carte. Diners can take their pick from the menu consisting of meats, fresh mixed seafood, home made meat ball, vegetables, noodles and rice too. While waiting for steamboat items to be cooked, diners can also enjoy lip-smacking snacks like Deep fried Bean curd sheet, Deep fried HK Fish skin, HK Century eggs, pickled cucumbers, fried Wan ton and Deep fried shrimp ball as an appetiser.For starter, we were served some century eggs called Black Pearl HK Century eggs. I was told that the century eggs served here are specially imported from Hong Kong. Therefore, it's really something different from the local ones, and I ought to at least give it a try. Honestly, I'm not a century egg fan. With their pungent ammonia smell, they are definitely an acquire taste. I was told, Hong Kong's century eggs are a lot easier to eat than what we normally buy in supermarkets.There is only a slight tint of that pungency, and the texture was gorgeous with the white wobbly smooth while the yolk was deliciously creamy, totally different from the local ones. The pink pickled ginger was also very delish! Sweet, delightfully sour and juicy - these pickled ginger comes in very limited amount as they are sold in batches together with the century eggs. It goes well with century eggs, complementing each other and equally delectable on its own too! Mr Steven is particularly proud of his Deep fried HK Fish skin too. If you are looking for something crispy and nice, opt for this special fish skin that offers an interesting taste and texture. Deeply flavoured fish skin crackle and crunch with the slightest touch of the teeth. Something different, it can be eaten on its own or with the broth too. As for the broth, I have chosen the Chef recommendation; Macau Pork Bone with Corn Broth. The soup, which is clear and light, is filled with a variety of nutritious ingredients, including pork bone (big bone or tai kuat), radish, corn and wolf berries. Delicious from the start to finish, this broth goes well with the meat set especially the pork loin. My husband who is still nursing a sore throat opted for another Chef recommendation; Nutritious White Fungus Papaya Broth. This sweet soup has many health benefits, especially good for nourishing our respiratory systems and lungs. Combination of the papaya, snow fungus and wolf berries is really tasty and refreshing. The broth get better towards the end of shabu-shabu session as more meat, seafood, vegetables are cooked in it. Tasted truly hearty and home made ... good to the last drop! For steamboat set, we have the Deluxe Seafood Set. It was a rather generous portion, come with thickly cut grouper fillet, succulent tigers prawns, fish balls, brown sotong, scallop, crab meat and fried bean curd (foo chok). Plate of goodness - Thinly sliced juicy Pork Loin Plate of Premium offering - New Zealand Rib EyeAll of the steamboat set comes served together with an companioning set of yee mee noodles, foo chok, crab meat, fish ball, Chinese cabbage and Siew pak choy. Loved these home made meat balls called 3 Seasons Meat ball. They are all freshly made to order. According to the owner, they have a total of 8 chefs in the kitchen. Each is dedicated to their own speciality; a chef for hand made meat balls, another for the making of HK fish skin, a special soup chef, a chef for the wok (tai chow), seafood chef, 2 chefs solely in charge of cutting (cham pan) and last but not least is the chef for overall cooking in the kitchen. The prawns balls are fresh and firm while the pork mushroom meat balls are flavourful, tender and super tasty. Not forgetting the fish balls too that was made with coriander (yim sai), it had a bouncy texture and definitely taste delectable with the coriander. I can taste that the fish used is very fresh and you will love it. These meat balls is a must-try as they are really good. Apart from that, there are various types of home made in house sauces to choose from starting with the Fermented bean curd sauce, Hong Kong satay sauce, Sambal belacan sauce, Tomyam sauce, Sweet sauce, Hawaii sauce and Hong Kong chillies sauce. We were taught to mix & match the sauces. The Chef's recommendation here is to mix the Fermented bean curd sauce with Hong Kong chillies sauce and add a drop or two of the aromatic sesame oil with some chopped coriander and spring onions. Anyway, my personal favourite is the Sambal belacan sauce and Hawaii sauce with lots of chopped coriander. Overall, Plus One Shabu-Shabu is a great place to dine if you are looking for quality and taste, service is good but price wise is slightly higher that the average steamboat restaurant. Much emphasis is given on the quality of the food as everything from the soups to the meat balls are made from scratch. Head over to Plus One if you are craving for a Shabu-Shabu fix with some authentic home made broth to thrill your taste buds or freshen up your mind Lilly HongBlogger of Follow Me To Eat La - http://followmetoeatla.blogspot.com continue reading

Sheer mention of steamboat drives my craving for this dish. Yours truly really enjoy a meal going by the cooler rainy weather in Kuala Lumpur these days. I had an invitation to review Plus One Shabu Shabu Restaurant located at Bandar Puteri Puchong which was opened just 3 months ago.We were told that this restaurant is the same owner as the one in One Utama thus the expectation of a good meal is imminent. The restaurant offers many variants of soup base i.e. you can literally have different soup based for different person. Unlike normal steamboat where you need to share one or 2 soups based, here it is based on individual pot. One person one pot. This is good, as it is more hygienic and secondly you can choose our own soup base. Kind of cute too, you control what you want to put in the pot, control the cooking temperature and etc. No more rushing to grab what is in the shared pot.To start off with, we choose to have the signature broth which is the Macau Pork Bone, the other option was the Papaya with White Fungus, Pepper Soup and also the Tom Yam broth. These broths are painstaking prepared on a daily basis and some broth needs at least 4 to 6 hours to be able to extract the full flavours of the soup ingredients.We ordered the seafood set and pork loin set. The seafood set comes with some prawns, slice fish, brown squid, crab stick and clams. All sets come with vegetables, white sotong surimi, fish-ball, Enoki mushroom, corn cob, fried bean curd skin and yee mee.The ingredients were very fresh; the owner is quite particular, when it comes to selection of choice ingredients for its customer. Coupled with the some house made sauce i.e. Tom Yam sauce, Sambal Belacan, Hong Kong Satay sauce, Fermented Beancurd Sauce, Hong Kong Chilli sauce, Sweet sauce and Hawaii sauce. We were recommended a combination of Hong Kong Chilli sauce mix with Bean curd sauce and with a dash of sesame oil and spring onion. Surprising it blended pretty well with the seafood. The sambal belacan sauce, was another sauce that is not too spicy and can go well with the noodle and vegetable.We were also served with some side dishes as follows.Deep Fried Hong Kong Fish Skin – very crispy that you can eat as it is, but would be smoother if it was Shabu-Shabu.Secondly, is the 3 Season Home Made Meatball – Prawn ball, Pork with Mushroom and Fish with Parsley? These meat balls was prepared using the best quality of meat and you can taste it once you bite into it.Thirdly, we had the fresh slice of Garoupa fish meat. After dipping into the pot, the fish meat was very silky and tender. Lastly, is The Little Black Pearl – which is actually the century eggs flown in all the way from Hong Kong. The century serves here has the gooey creamy yolk. Served with preserved ginger which is also imported from Hong Kong. It has a strong after taste which is important benchmark of a good century egg.Editor Best Restaurant To EatTo read more review - visit us at www.BestRestaurantToEat.blogspot.com continue reading

日前旧地重游，到访了不久刚迁至Bandar Puteri Puchong新店址的Plus One Shabu Shabu（原址位于1 Utama Shopping Centre）。Plus One 经营七载有余，可称得上是雪隆一带最初引进港式火锅的店家之一，老板坚持以新鲜食材入锅，并以‘一人一锅’方式为客人们提供实惠可口的港式火锅，此次在全新的店面体验熟悉的好滋味，感觉依然不错，虽然隔了一段时间但食材与汤头水准依旧，尤其我个人所爱的澳门猪骨汤依然清甜可口，还是那熟悉的味道 口说无凭，谨此献上美图以供鉴赏 一开始当然先点饮料及汤头啦，Plus One 一供提供了十八种特色汤头任君选择，总有一款会是你的心头好。以我点的澳门猪骨汤为例，清甜汤头用料诚意十足，每一锅都附上一根超大的猪大骨，据老板说每隔一段时间便会有特邀前来的中港师傅们到店里试食以确保汤头及食材之水准哦 油花分布均匀的纽西兰牛肉片及美国羊肉片，厚度刚刚好，在汤里涮个八秒即可食用，千万别涮得太老哦，不然就可惜啦 除了shabu shabu套餐，店里的单点菜色也蛮不错的哦，尤其推荐香港溏心皮蛋及香港炸鱼皮 原装进口的香港溏心皮蛋味道浓郁却不呛鼻，配上清爽微甜的腌姜片，绝对会唤醒皮蛋爱好者的味蕾 b^^d香港炸鱼皮，看似简单的鱼皮稍微酥炸后便上桌，但厉害的是就算冷了也依然酥脆，不必配沾酱单吃便很好吃了 b^^d除了单吃品尝食材的原味之外，店里的酱料也各有特色，可依照老板的标示与不同的食材搭配，让口感更有层次。石斑鱼片，厚切新鲜石斑在汤头里汆烫后鲜味十足且有嚼劲，赞！除了以上的人气单点菜色以外，Plus One也将在春节以后推出全新的特色单品如七彩鱼丸、越南春卷等为menu注入新血。而想揪团到访的吃货们，只要人数十人以上，老板也贴心的应所订的预算提供客制化菜单，可致电洽谈哦。更多关于PlusOne Shabu Shabu l一家利港式火锅@Bandar Puteri Puchong, 请游览http://jzduncan.blogspot.com/2014/01/plus-one-shabu-shabu-l-bandar-puteri.html continue reading

If you are keen on ala cartes and your tummy still can take it, then you can consider these few which are specialty at this store. Some even specially brought in from Hong Kong itself. Black Pearl (Hong Kong Century Egg) , which are best taken with the pickled ginger made originally in Hong Kong.Deep Fried Hong Kong Fish Skin (Wan Yu), delightfully and addictively crispy!Three Season Meat Ball - Fried Threadfin Fish (Ma Yau)Comprises of three major type of ingredients, i.e: chewy pork ball with mushroom, fish ball and sweet prawn meat ball. Sliced Grouper is fresh and succulent.Drinks are nourishing especially those Chinese herbal tea like Lycium Chinense Health Tea or Sugarcane and Water Seacress Tea, as Steven insist to have them prepared traditionally, i.e.: homey type of slow boiling, so to retain the oriental originality. Otherwise, you could opt for more fruity type like the Korean Yuzu Tea which uses pamelo as the main gist or even refreshing grape juice that taste so naturally citrusy, unlike syrup flavor. Yum! Hot Korean Yuzu TeaCold Korean Yuzu TeaLycium Chinense Health Tea Grape Juice continue reading