HoChiak Steamboat & BBQ @ Kuchai Lama

HoChiak Steamboat & BBQ has recently fluttered its way to the bustling commercial district at Kuchai Lama with quality offerings that are on par with the rest of its steamboat brethren. Helmed by Edward Lee and his wife, Jennifer Gan, the two-month old restaurant set off auspiciously by combining quality steamboat ingredients with distinctive soup base.

“We spent many months perfecting the flavour of our signature Fresh Fish Soup Base (RM 8.00). Using a selection of fresh-caught fishes, the process involves slow-grilling before mashing the parched meat (and bones) into powder form. We will then boil the soup with the powder and other ingredients to produce a pleasant smoky aroma,” Edward explained.


He was also quick to point out that the soup is free from any artificial flavourings. “I always tell my customers that they can enjoy a healthy pot of soup that is oozing with rich fish flavour,” he smiled. True enough, the soup came with a strong hint of smoked fish. Adding steamboat ingredients such as fresh prawns (market price) and Bamboo Clams (RM 7.80) yielded a sweeter characteristic that will augur well with just about everyone’s tastebuds.



Edward also put in a lot of effort to ensure that his restaurant offers quality steamboat ingredients. Their homemade meatballs (RM 4.00), for example are specifically sourced from Pulau Ketam. “We sampled a lot of meatballs from different suppliers and chose the one that we like most,” he said.





Jennifer also spoke on how she learned food preparation from her mother whom she said is a fabulous cook. “Prior to this, you won’t see me often in the kitchen but I took up the dauntless task to learn every nook and cranny when it comes to cooking before opening up this restaurant,” she smiled. The tasty Fried Meatballs (RM 8.80) owe a lot to her mother’s tried and tested recipe but Jennifer tweaked it a little bit just to suit her preference.


Even the Fried Vege Balls (RM 5.80) were scrumptious and will undoubtedly make a good appetiser while the Fried Dumplings (RM 7.80) were equally up to the mark although having a chunkier filling would be a welcome change.



The crispy Fried Chicken Wings (RM 10.80) was every bit tasty with tender and moist innards.


The restaurant also features a barbecue section next to its entrance. Using a house-blend recipe, Edward enthusiastically shared the story behind the marination sauce. “We sought the help of a renowned Taiwanese chef to teach us how to make the sauce,” he said. It is no surprise that the menu has a dedicated section on various types of skewered meat such as Prawn (RM 2.50), Bacon (RM 4.00) to Green Shell Mussels (RM 8.80).




Another not to be missed item, the Broiled Fish (RM 12.00) is their rendition of the all-time favourite Portuguese Grilled Fish with the spiciness level turned up to a few notches higher.


The flourishing steamboat business has seen many new establishments venturing into the food and beverage landscape with unique offerings in a hope to drive more business to their doors. HoChiak Steamboat & BBQ has seemingly joined the fray with their distinctive line up of lips smacking dishes which ultimately make it an easy recommendation for any steamboat enthusiasts.



HoChiak Steamboat & BBQ
No. 39, Jalan Kuchai Maju 7
Kuchai Entrepreneur’s Park
58200 Kuala Lumpur

Tel: 012-359 8868

Website: http://www.hochiak-steamboat.com/index.html

Business Hours: 11:30 a.m. – 3:00 p.m. / 5:30 p.m. – 11:00 p.m. (Closed on Wednesdays)

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