Simmer Huang 黃記煌 三汁焖锅, the famous Three Sauce Simmer Pot originated from China is now opened at Pavilion Elite Kuala Lumpur, Level 8.
As the name tells, Simmer Huang is prides for using the art of simmering in their cooking without adding a drop of water. Heat gathers in the pot helps to maximize the flavours while maintaining nutrients in each ingredient.
Assorted Seafood Pot with Classic Sauce 四鲜焖锅配招牌咸鲜汁
In Simmer Huang, every table has a built in stove. Customers who order this “one-pot-cook” dish can observe their food being cooked in front of them. Starts by heating up some oil, then throw in more than 10 types of vegetables including onions, garlic, celery, sweet potato, carrot, mushroom, etc.. Juices from vegetables will slowly release, creating pleasing sweetness to the base of Simmer Pot.
Wolfberries oil, herbs and spices were added in, followed by your choice of main. It can be Tiger Grouper Filler Pot ( RM150), Red Snapper & Cod Fillet Pot (RM130), Signature Chicken Pot (RM90), Assorted Seafood Pot (RM130), Prawn & Cuttlefish Pot (RM130), Pork & Fungus Pot (RM110), Australian Beef Pot, Assorted Pork Pot (RM110), and amongst others.
Pork & Fungus Pot with Spicy Sauce 猪菌焖锅配微麻辣汁
Next, sauce – the key ingredient to delicious Simmer Huang’s Simmer Pot. There are five types of sauce to choose from, namely Classic Sauce, Seafood Sauce, Spicy Sauce, hot & Spicy and Soy Sauce.
Each Simmer Pot can be shared among 2-3 pax. We ordered 2 pots, one Assorted Seafood Pot with Signature Sauce and Pork & Fungus Pot with Spicy Sauce. The former was really flavourful, like concentration version of our soy sauce chicken gravy but of course, more complicated in taste due to the amount of ingredients blended into the sauce. Summergirl likes the latter, more like ma lat, helmed with aroma of spices.
Prawns, oyster, scallop, fish, we tucked in one by one happily, coating each thickly with the sauce. When almost finish, we asked staff to add in chicken soup for us to reduce the consistency. Tadaa… it turned into bubbling steamboat hotpot!
特制墨鱼滑 Chef Special Cuttlefish Paste
特制冬菇丸 Chef Special Mushroom Ball
冻豆腐 Frozen Tofu
炸响铃 Fried Beancurd Crust
红薯粉 Potato Vermicelli
Diners can add in more ingredients to go with your simmer pot or hot pot – cuttlefish, black fungus, prawns, oyster mushrooms, pork belly, pig intestines, pig stomach, Australian beef, fish cod fillet, red snapper fillet, white prawn, flower prawn…
….chef special made ebiko & fish paste, prawn paste, cuttlefish paste, mushroom ball, pork dumpling, seafood dumpling and so forth. Plenty of add on to make your 2-in-1 meal merrier.
Simmer Huang Octopus 招牌八爪鱼
Besides the main simmer pot, we also sampled few appetizers recommended by Simmer Huang. Interesting starter to munch on, something we don’t find in most Chinese restaurants in Kuala Lumpur.
Signature Vinegar Peanut 老醋花生
Take this Signature Vinegar Peanut as example, the peanuts were toasted till fragrant, crunchy but laced with vinegar. First time having this but we found it quite addictive, and surprisingly, sourness from vinegar match well with peanuts.
Mushroom Bites 爽口杏鲍菇
Hui Lau Shan Dessert 许式甜品
Desserts in Simmer Huang is much better than expected, as they carry sweet treats from Hui Lan Shan, the famous mango dessert chain from Hong Kong. We went straight to Mango Feast, a platter that put together 3 types of mango dessert. Ice cream with mango is the best!
Simmer Huang 黃記煌 三汁焖锅
Lot 8.101.00, Level 8,
Pavillion Kuala Lumpur
Kuala Lumpur, Malaysia
Contact: 03-2110 0102