San Hui Wei Restaurant

營業中

休息中

看到Groupon 有20元 的RM40 Cash Voucher at San Hui Wei Chong Qing Steamboat，查了open rice 的评论，发现都是正面评论，就很快买了两张。 很久没有吃到好吃的重庆 四川火锅了，内心非常期待。晚上七点到达， 在门口，就感觉不妙： 周五的晚上，店里面只有一桌有两个客人， 里面空荡荡的。既来之 则安之。 很快订了 鸳鸯锅汤底RM20，因为是中国北方人，辣锅要了最辣的汤底。 California beef slices RM18 Mutton slices RM18 Pork slices RM12.80Homemade pork slices RM17Homemade chicken slices RM12Homemade beef slices RM18Homemade pork balls RM10Dongbei dumplings RM8Quail's egg RM5蔬菜若干等等上菜速度很快，看得出来，各种肉丸全都是冷冻的， 肉片看着也不像是新鲜的。 后面很快证实了这一点。吃了第一口，就真正体会了那句俗话，群众的眼睛是

so if you're not a fan of seafood or allergic to seafood, san hui wei also has a variety of meat you can trythe picture above is chicken meat which were meticulously marinated with rice wine and other Chinese herbsit extremely fragrantthe sui kau is handmade by the chef it is very big and juicy the pastry is not to thin or thick which allows it to cook fast and thoroughly

you know how steamboat restaurants normally provide mihun or yee mee?well san hut wei ain't no ordinary steamboatthe lady boss who is passionate about good food went on search for the most suitable type of noodles to go with her chongqing spicy steamboatand she stumbled upon this type of yee mee from thailand. it is softer than the yee mee we have in Malaysia. it is yellow instead of light brown which means that it wasn't baked or deep fried dryit doesn't have much of the taste of uncooked noodl

this latest establishment in ss2 is simply awesomechong qing steamboat with a lady boss who is from chong qing and she hired a chef from china as well to prepare the foodthe ingredients are fresh and of high quality, they are also very generous with their portion sizesthey also serve fresh seafood where you can see here is a plate of squid that is carefully cleaned and sliced to ensure that you get the best steam boat experience ever

Enoki mushroomAmong the many types of mushroom available out there, Enoki mushroom has always remains my favourite! I always love the crisp texture and it just simply got me addicted to biting it. This lily mushroom, when cooked in soup, helps absorb the sweetness from it pretty effectively. Like the herbal soup here, it soaks up all the gist from the richness of red dates as well as wolfberries, when you parboil it. So ideally, it makes a really good companion in any soupy dish. But do take no

Seafood Bean Curd and Crabstick filamentFrom the many assorted sides that are available for the steamboat fare is the awesome Seafood Bean Curd. Comparatively, this bean curd type is more tangy and having springier texture from the conventional one. It is more savoury in taste since it also incorporates some seafood source into it and thus, firmer texture. Else, you could go for the more ubiquitous selection of seafood fare like the Crabstick filaments. Equally good to the taste bud but do reme

One special attribute when it comes to having a steamboat feast at San Hui Wei is that you are surely guaranteed of the hygienic level of the utensils used. Reason being is that all the tableware are sort of pre-sterilized prior to each individual usage. They come tidily wrapped in a tight plastic layer and thus, you can enjoy your meal worry-free. This is definitely one veritable steamboat eatery that I bump into for the first time as far as stringent hygiene is of concerned. Oh ya, before kick

Chilli Stir-Fried ChickenIf you are not an ardent fan of spicy hot food, you might want to skip this Chilli Stir-Fried Chicken, frankly speaking, hehe. But also no harm to have a first try then only decide later This seemingly innocent normal stir-fried chicken cutlet is undeniably, full of enticing aroma and smells so intensely great with all the spices used. Besides thoroughly infused with the flavor, the meat also has some singe texture on the exterior but remain juicy in the inside. As addic

This post is gonna introduce a variety of meats offered by San Hui Wei Restaurant.This is another unique steamboat ingredient that they have. Luncheon meat. It is tasty and nice for me but you have to be careful when you steam it because it will melts into nowhere. Taste wise this is salty. Pork belly. Very soft and tender! Chewy in texture! THIS IS GOOD.Chicken slices. Nice and unique! How can they cut it until this thin. Nice.Pork slices. Good enough like those that you eat in shabu shabu or

Look at the steamboat with lotsa of ingredients!!! This post is gonna introduce several steamboat ingredients. This is the cheese fish ball with cheese inside. Something unique and salty taste. This is normal salmon or sotong ball which tasted like the other ordinary processed food.This is something special to me. Normal pork meat is kind of smaller than this and yet the texture and taste for this is softer and nicer. Perfect for a steamboat ingredient.Handmade noodles that looks like normal yee

My first ever Makan Venture with Openricers at San Hui Wei Restaurant!San Hui Wei serves authentic Chong Qing(重庆) steamboats and the owner (lady boss) Maggie is from China. As what she had mentioned, the chef there is from Chong Qing as well. Chong Qing, China is a humid place, even there have seasons, but mostly it is still cold. People in Chong Qing always eat hot and spicy (ma la) steamboat to ease the coldness. We were served with double steamboat pots with hot and spicy (mala) on one side,

This is another fresh offerings from San Hui Wei (China Chong Qing) Steamboat. Well marinated and deliciously tender, not tough it practically melts in my mouth. The best part is that it doesn't curl up into tiny pieces that leave nothing to chew. Serving is generously good, costs RM 12.80 per plate only. Good to eat with the dipping sauces, especially the special green sauce made from celery leaves (daun saderi), lemon juice, garlic & fresh chillies. Tasted better if cooked in the Herbal soup

Most of the steamboat, shabu-shabu or hot pot restaurants served the usual or standard variety of processed food, selection mainly includes fish ball, pork ball, chicken ball, sotong sausages, fish cakes, foo chok etc. San Hui Wei Restaurant is pretty different in its own right as such that they focuses on serving fresh ingredient where they 'house-made' most of the food to preserve the authenticity of taste. One of their speciality is the Home made Parsley Pork Ball. Fresh made upon requ

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