San Hui Wei Restaurant

營業中

休息中

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 disin

With the wet, rainy and cold season lately, my comfy sweater have been a staple in my everyday wear together with a new favourite comfort food. No prizes for guessing it right because it’s so obvious. None other than steamboat itself, those boiling hot pots of yummy goodness helps to keep the body warm during dinner and oh-so-delicious. Yums! Which is why it’s probably not surprising that I have been having them every other day. I have a couple of usual places to head to for steamboats and top o

this ball has a unique tip on the topit has cheese in the middle while the rest of the ball is made of fish if i'm not mistakenbut i don't really like this chesse ball because after it's cooked and i bite into the ball, the cheese doesn't overflow out in golden creamy liquid but instead if kind of has a powdery texturesometimes the broth gets into the ball so the middle becomes watery as well.

luncheon meat this is the first time i eat as an ingredient for steam boati usually prefer luncheon meat to be deep fried or pan fried because then it will be very crispy and fragrantthis luncheon meat does not look like the one we eat from the tin canit had bits of meat that were darker in color in the middle of each piece of meatthe meat was also sliced thickit cannot be cooked for long or it will disintegrate in the soupbut the benefit of this ingredient is the fact that it makes the soup eve

i am quite surprised that they serves sliced meat here toousually this is more prominent at japanese style steam boatsthe lighter color is pork while the red one is muttonthe slices are so thin that it is cooked in under five secondsthe only problem i had was that i couldn't pick up the meat slices without it breaking because it was too thinthe meat was really fresh

china restaurant sure prides itself with porkthe chef does not get its pork balls from factories but actually hand rolls them first there is the normal pork ball that is oval in shape.it is chewythe second one is the beancurd pork ball but i tasted more bean curd than anything elsethe most special one of all that no other restaurant has would be the parsley pork balls.

san hui wei is an authentic chongqing steamboat restaurantthe lady boss is from china and she hired a chongqing chef to work at this restaurantthey have three types of soup base, one is the herbal soup with lots of wolfberries. the second is spicy szechuan soup and the third which we did not get the opportunity to try is cabbage based soupthe steamboat uses electrical heating and the ladle for the soup is special because it can rest on the rim of the pot without sinking into the soup

Apart from the meat slices, we were given a lot of variaties of fish balls, meat balls and tofu balls.This cheese fish ball was an interesting one. It was shaped like a droplet. Once I bite into the fish balls, the cheese oozes out. The cheese gave the fish balls a saltier taste. I like it. The salmon balls were just the normal ones.The beancurd balls were soft and smooth.The homemade pork balls were big and oval in shape. The texture was solid but soft. It was very nice to bite. I strongly reco

This was the first time I see restaurant offering luncheon meat as one of the ingredients. After being boiled in the hot pot, it was soft and has the right amount of saltiness.We were given this special yellow noodles which I had not seen in any steamboat restaurant before. According to Maggie, this yellow noodle was bought in from Thailand. It took some time to boil till softness. Indeed, the noodle was springy and it was very nice to chew. I prefer this type of noodle anytime over the meehoon

We were given some varieties of vegetables. I am a fan of fu chuk, and I love it whenever it is being boiled in the hot pot. Together with the ma lat broth of the hot pot, this fu chuk was soft and tasted spicy. I have to mention this lotus root which was specially offered by Maggie, owner of the restaurant. The lotus roots was a big size and cut into very thinner slices. It took some time to being boiled. It has just the right texture and some crunchiness in it.

There are a variety of meat slices on the menu.Chicken slices. First, I started off with the chicken slices. Although the chicken slices consisted of a little bit fats, it was still slightly tough after boiling them in the hot pot. Pork slices. The pork slices fare better than the chicken slices. The fats and lean meat were well balanced and after boiling them, they were very tender and very nice to chew.Lamb slices. The lamb slices were cut till slightly smaller in size. Some parts were gone af

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

This (Super) Spicy Chicken has awesome written all over it, although it may not look like it. It does look like any other dish except this is loaded with tonnes of chillies, enough to make your lips burn after eating them, make you sweat buckets and yet, you’ll want to eat more of it despite the torture you have to go through. This will leave you begging for more with every bite, every burst of spiciness. I don’t understand the logic, but my friend said this was supposed to happen with spicy foo

This time Makan Venture bring us a new kind of steamboat, Chong Qing steamboat which famous with their spicy, freshness and aftertaste. According to the Chong Qing sweet looking boss, Chong Qing’s people will suffer sickness like joint pain and rheumatism due to their weather are wet and cold which influence by Chang Jiang. So, they take spicy as possible steamboat to maintain their health and it probably too spicy for us and thus they customize the taste for Malaysian. You can always challenge

Craving for a steamboat meal with a dash of yummy goodness? Head on down to San Hui Wei (China Chongqing) for their delicious Steamboat meal. Since Chongqing is a birth place of hotpot, you are in for some real authentic flavours. Soups are what I like most about steamboat. My favourites are always the non-spicy ones. Believe me or not, a good soup must come with the smell first, right? This aroma in the restaurant was completely filled with the fragrant of spices and herbs. From this moment, I