Dian Huo Xin Wo @ SS4, Petaling Jaya

Dian Huo Xin Wo ( 點火心窝), a name that can be easily remembered, thanks to the creativity of the restaurant that brilliantly makes a swap of these four words from Dian Xin Huo Wo (點心火窝) to Dian Huo Xin Wo (點火心窝). From the name, we can literally make a guess that the restaurant serves dim sum and steamboat. Else, by looking at the interior, we can hardly judge the type of cuisines that will be served here.

Located in SS4 near to Kelana Jaya LRT station, Dian Huo Xin Wo stands uniquely compared to other steamboat restaurant. While many steamboat places go on buffet style to attract more customers, and also purchase lots of frozen ingredients to capture a faster pace, Dian Huo Xin Wo choose to go the other way round, where they choose to serve ala-carte and try to serve as many home made ingredients as possible.

The restaurant boasts a vintage interior, combining Oriental and Western ornaments at all corners. Untreated bricks and wooden planks are stretched out as walls, creating a rustic feel that drives you back to primeval purity.”while everyone is going towards modern design, we go backway to built our own style”, Wai Hoong, one of the owners said.

Hail from Teluk Intan, the town of ‘Malaysia’s Pisa Tower’ and famous Chee Cheong Fun, both the owners are so friendly to accompany us for dinner throughout our visit last week. The chef, on the other hand, was too shy to show his face. He is armed with great experience in hotels and renowned Chinese restaurant, hence building a strong profile for the kitchen.

Meat balls are their signature, handmade using freshest and quality ingredients. Among them are Signature Beef Ball (RM8.00), Golden Yolk Pork Ball (RM8.00), Mushroom Pork Ball (RM7.00), Squid Ball (RM7.00), Shrimp Ball (RM8.00), Seafood (RM8.00), Quail Egg Chicken Ball (RM7.00).

We like the Shrimp Ball most. The first bite might land you on usual bouncy texture, but as you munch on, you’ll find fresh shrimp hidden within. Quail Egg Chicken Ball is interesting, combining minced chicken meat and quail egg to reach for a firmer texture comparing to Shrimp Ball.

Apart from that, diners can have choices of sliced meat including American Wagyu Slice Beef (RM36.00), Australian Snowflake Slice Beef (RM18.00), Mongolian Slice Lamb (RM25.00), Slice Pork Loin(RM16.00), Slice Chicken (RM12.00) for shabu-shabu.

Each slice of meat are thinly sliced, almost thin as paper, making your shabu shabu experience more enjoyable as humming 1-2,-3,  just 3 seconds and there you go- tender meat is ready!

For seafood, Dian Huo Xin Wo prepares Gropper Fish Head (RM25.00), Pomfret Fish (RM20.00), Fresh Prawn (RM16.00), Snapper Slice Fish (RM15.00), Osmanthus Mussel (RM14.00), Fresh Black Mussel (RM12.00), Cuttle Fish (RM8.00), Jelly Fish (RM8.00), Bamboo Clam (RM7.00), Fish Skin Dumpling (RM7.00) and Fresh Crab (Pre-order, seasonal price).

As we flip through the menu, more choices follow such as pork liver (RM6.00), pork stomach (RM10.00), Pork Intestine (RM10.00), Crab Filament Stick (RM10.00), Fuchow Fish Ball (RM6.00), Signature Crab Ball (RM10.00), Royal Slice Abalone (RM10.00), Cheese Cocktail sausage (RM6.00), Mushroom Cocktail Sausage (RM6.00), Black Pepper Cocktail Sausage (RM6.50), Combo Mix Cocktail Sausage (RM6.50)

Various vegetables are available to balance the nutrition- Sweet corn (RM4.00), White Cabbage (RM5.00), Romaine Lettuce (RM5.00), Spinach (RM5.00), Iceberg Lettuce (RM5.00), Ladyfingers (RM5.00), Yam(RM5.00), WaterCress (RM6.00), Lotus Root (RM6.00), Broad Leaf Tong Ho (RM7.00).

Beancurd section is quite limited. Only four available but sufficient enough as the girl like each and every of them- Taufoo (RM4.00), Egg Taufoo (RM5.00), Beancurd Skin (RM5.00), Seafood Taufoo (RM6.00). Always like to have the beancurd skin cooked in the end of the meal, as it is the best time to have them plumply soaked up with the flavourful soup. Delicious.

Another thing that is worth mentioning in Dian Huo Xin Wo will be the soup base. Pork Oriental Soup, clear tom yum soup, and Black Chicken Herbal Soup are the three bases to choose from, and diners can form a combination of Pork Oriental and Tom Yum Soup in one pot.

Tom Yum Soup is the must. Home-made from scratch using lots of herbs and spices, the tom yum soup is unbelievable awesome. Extra spicy and sourish concoction develops in the palate at the very first spoonful, fireing up the throat gradually. Highly recommended. Each pot will come with one huge prawn.

Fried Salmon Skin (RM6.00)
While waiting for the soup to boil, go for some starter such as the Salmon Skin. Deep fried to golden brown, this item is crispy with minimal oiliness; saltiness added with dollops of soy sauce. Addictive starter that you will not want to share.

Tongsam Century Egg (RM4.50)
Glad to see them in Dian Huo Xin Wo, as it has been a long time since the last time we had this. Chewy egg white, creamy egg yolk, refreshing sliced ginger- it’s that simple to make a good food.

Three types of sauces, home made. Mix them together to get the best taste.

Photographer: Summer
Write Up: YLing

Address:
Dian Huo Xin Wo 点火心窝
19, Jalan SS 4D/2
47301 Petaling Jaya, Selangor D.E
Contact: +603 7887 4557 / 012 296 3886
Business Hours: 9:00am – 3:00pm, 5:00pm – 11:00pm
Email: hwcfoods@gmail.com
Facebook: https://www.facebook.com/DianHuoXinWo

* For dining on weekends, do call up for reservations to avoid disappointment*