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2013-09-16 6 views
We signed up for the Makan Venture event at San Hui Wei, SS2. It was a newly opened restaurant specializes in Chong Qing steamboat. When we mentioned Chong Qing, of course, the word "Ma La" broth has to pop up. Maggie, the owner of this restaurant introduced us the background of this restaurant and the concept of Chong Qing steamboat. The chef is from Chong Qing and hence the authentic-ness of this restaurant is guaranteed. Maggie mentioned that Chong Qing people eat Ma La steamboat for every si
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We signed up for the Makan Venture event at San Hui Wei, SS2. It was a newly opened restaurant specializes in Chong Qing steamboat. When we mentioned Chong Qing, of course, the word "Ma La" broth has to pop up.
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Maggie, the owner of this restaurant introduced us the background of this restaurant and the concept of Chong Qing steamboat. The chef is from Chong Qing and hence the authentic-ness of this restaurant is guaranteed. Maggie mentioned that Chong Qing people eat Ma La steamboat for every single meal! This is because Chong Qing area has high moisture level and the residents there has to eat Ma La to prevent rheumatism.
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I like the fact that the utensils were sterilized to prevent oil from sticking on to it. This is a good point for hygienic purpose. We can dined in a peace of mind that the utensils are being cleaned properly. (p/s: The smiley face fan was a souvenir from Open Rice, very cute isn't it?)
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The broths that were served to us was the Chinese herbal broth and Ma Lat. The Chinese herbals broth consisted a lot of wolfberries, spring onions and red dates. The soup was not thick of herbal per se, it was more of the sweetness of wolfberries and red dates. I would say this is a very healthy soup base and it was not too salty.
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As for the Ma La broth, it was medium-spiciness. Yes, you may request for the level of spiciness when you place order. The medium spiciness was just nice for me as the spice left some tingling sense on the throat, tongue as well as lips. It has many dried chilies in it and the broth was really flavourful. It was very nice to be eaten with the meat slices.
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We were introduced to this 5 types of dipping sauces before we start our meal. The dipping sauces consisted of: green chili sauce, peanut sauce, garlic chili sauce, shallot oil and red chili oil sesame sauce (clockwise from top left). The best thing was: all 5 sauces can be mixed together in a small bowl! Yes, you heard me right. Depends on your tolerance for spiciness, you may adjust the amount of sauce. I mixed all 5 together and it was really addictive! It was garlicky spicy and tangy at the same time.

San Hui Wei is one of the best Chong Qing steamboat around PJ area and definitely I would return again.
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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