This is a Japanese restaurant which serves majority Ramen and rice dish instead of sushi. It is located next to Mc Donalds restaurant in ss2. 

Ikuzo ramen is the signature dish. It serves the meal without any preservatives or additives added to the broth, and comes with fresh vege and Japanese noodles. Most of the ramen here taste more or less the same and the difference is the topping. 

I had myself a Char Siew Ramen which is one of the chef's recommendation dish as well. The meat broth is clear and delicious,even though they didnt add in the ajinomoto.  The char siew taste comes in a large pieces and the meat is quite tender and juicy. However the dish is rather expensive compare to the noodles selling outside.  

这里的火锅配料种类很多，汤方面有三种选择-
药膳锅底-RM20 鸳鸯锅底-RM18 酸菜锅底-RM20
每个汤都是放足实料烹煮的，所以都很不错。猪肉片，片得薄薄的，在锅底刷刷两下就熟了。好吃的手工嫩鸡肉片。（RM12)牛肉片。苏东茼莴菜（RM7）和生菜（RM6)金针菇（RM6）

虽然价钱有些高，但是分量给的也很多，一份大约够5-6个人分享。
所以如果是和一大群朋友一起来，就可以享受更多钟配料。

第一次光临在我附近刚开不久的一家重庆火锅-三回味。
来自中国重庆的漂亮老板娘-maggie,在我们开始用餐前详细的讲解了一些关于重庆火锅的来源，以及为什么重庆火锅如此深得人心。

至于为何这家重庆火锅取名为-三回味，基本上就和其火锅的特色和重庆饮食文化有关。
一鲜二辣三回味。名字取得真好啊！
这里的火锅配料非常鲜美，而且大部分的馅料都是店家自制的，比如这个老板推荐的手工香菜煮肉丸。一碟大约RM12.颗颗都是真材实料，再配上这里特熬的火锅汤，不得了啊。
肉丸特别柔软弹性，吸入了火锅汤汁的甜味。
还有很重的香菜味，喜欢香菜的朋友，更是不能错过。二辣，表示吃重庆火锅，其麻辣烫和酱料的味道必须有正宗的辣香味浓。
这个店家真的做到了。这里的汤还分大辣，中辣和小辣，
除了为了符合大马人的口味之外，不太能吃辣的顾客也可以点小辣，吃吃重庆火锅的独特风味。说道了辣，老板娘请大家吃了重庆著名的辣子鸡。
鸡块切小块后，炸至外焦内酥，然后和各式辣椒炒成一碟又香又辣的辣子鸡。
这叠辣子鸡，刚放入嘴时就可以吃到脆香的味道，慢慢的麻辣味延到整个嘴巴。
那是需要下多少的功夫，才能把鸡炒得如此麻辣鲜香阿。

至于第三点-回味。
虽然价钱方面有些贵，
但其料鲜美，汤汁也是用真材实料来连夜熬制，喝了再多也不觉得口渴。
吃了这里的火锅，果真回味无穷啊。
让我不禁告诉自己，一定会再回来。

Discovering nice steamboat restaurant is always hard in PJ areas and that explain why I'm extremely excited to "uncover' this new Chong ching steamboat restaurant. The owner of the restaurant, was from pretty lady from China named Maggie and so you can definitely taste the authentic Chong ching hot pot with reasonable price at here. We know that a restaurant's cleanliness is important in attracting customers and here they met the high hygiene standards as all the table ware was undergo disinfection and packed for protection from dust. There's a reason that Chong Ching's steamboat is always the best steamboat to me, that's because of their varieties of homemade secret chilli paste and their marvelous soup that cooked for hours . We was wondering what is the secret behind this meticulously cooked herbal broth. We was told by Maggie that varieties of chinese herbal was prodigiously employed to keep the soup sweet and intensively aromatic. Spices that serves to yield flavours indeed, is another focus that explained how the broth is thicken with herbs that dissolve In the soup.

Try their combination soup set that cost RM 18. You get to try both of the signature herbal soup and spicy soup at the same time. For the spicy broth, they allow patrons to customise the spiciness ranging from less spicy, medium spicy to more spicy, which is another main features of this hot pot restaurant. The owner suggesting medium spicy for first time visitor. Although it taste very spicy, it did had a wonderful taste. Not too greasy and taste perfect with its homemade sauce.
While enjoying the hot pot , the pretty young lady proprietor giving us some tips for the correct ratio of sauce combination. 2 small spoonful of the chilli sauce, 2 spoon of green sauce and a spoon of onion oil. Try it !

Instead of chicken and beef kebab, i tried the jumbo sausage kebab this time.
It cost Rm 5.5 each and i add an extra cheese which cost only 50 cents.The sausages is really in jumbo size, it is cut into half and cooked before wrap with kebab skin.
It is than wrap with tomatoes and vegetables , cooked on a hot plate with butter.
The skin taste crispy and the sausage is juicy, which makes the kebab taste delicious.