We are familiar with Szechuan cuisines, and recognize them as food with spicy, aromatic and heavy flavor. Some Szechuan offerings are available in many Chinese restaurants, though not fully authentic, the name still has a footprint in our mind. One the other hand, Hunan cuisines, which is also famous for their fiery, spicy and aromatic taste, is seldom heard and rarely available in Malaysia, even though both of them are the eight regional cuisines in China. Thanks to Xiang Fu Xiang Cheng, a restaurant serving Hunan cuisines, diners get a chance to be introduced with Hunan flavor. The restaurant is located in Scott Garden, Kuala Lumpur and their kitchen is nestled with experienced chef hails all the way from China to serves locals with authentic Hunan delicacies.
Peanut and Anchiovies with Orange Caramel
After sitting down with hungry stomach and still not sure what mains to order, you can try on their peanut and anchiovies with orange caramel first. Surely an addictive snack that makes you can’t stop munching over. The peanuts and anchovies are coated with honey, sesame and a touch of orange grind, making it tastes so crunchy, sweet and aromatic.
Century Egg in Sauce (RM15)
涼拌皮蛋
Next, try on one of their signature cold dishes, Century Egg in Sauce. This cold dish has sliced century egg is beautifully arranged in the plate and topped with shredded chilies, garlic and refreshing sauce. It is spicy, and appetizing as well.
Pig ear in Red Oil (RM18.00)
红油猪耳
Another cold dish that one shouldn’t miss out will be the Pig Ear in Red Oil. Slices of pig ear are garnished with condiments like garlic, chili and red oil, giving a springy texture with a hint of spiciness. This dish may be rarely seen in Malaysia, but is a Hunan speciality that you must try out.
Pig Stomach Chicken Soup in Hotpot (RM35-Small for 2 to 3 pax/ RM56- Medium for 4 to 5 pax/ RM102.00-Large for 8 to 10 pax)
猪肚煲鸡火锅
This soup resembles the taste of pepper soup(辣湯) we have in some Chinese restaurant. The soup combines the spiciness from pepper and chili, and is generously loaded with chicken and pig stomach. A very nourishing and tummy warming soup, definitely an ideal choice for weak stomach or to dispel coldness.
Spicy Fragrant Claypot Chicken (RM56)
香辣鸡煲
Ample of chicken being braised together with spices like garlic, onion, and chili in claypot. Chicken is tender, and lightly infused with the spiciness of spicy gravy.
Hot Plate Fish Topped with Minced Garlic and Hunan Chili (RM30)
铁板蒜茸鱼
Well deep fried until golden brown, the fish is crispy outside and soft inside. Having the fish together with the toppings which has a spicy and tangy flavor is so delightful.
Thousand Page Tofu (RM25.00)
黄门千页豆腐
This dish is served with sliced tofu in a pot of gravy with has a light spiciness. Instead of tasting smooth and baby soft, this Thousand Page Tofu has a chewy texture, more like eating sliced ham.
Fragrant Spicy BBQ Prawn (RM25.00)
香辣串烧虾
What makes this dish special is, the prawn can be eaten together with the shell. The prawn shell is aromatic and smoky from the BBQ process and spices rubbed on it.When start munching the prawn, crunchiness of the shell, freshness and juiciness of the meat and fragrance from the spices filled the mouth. A great dish that you can hardly not liking it. Strongly recommend
Snowy Red(Lettuce) Stir Fried with Minced Meat (RM18.00)
For this dish, chopped choy sam is stir fried together with minced meat and chilies. It combines the good flavors of choy sam and minced meat, with a light spiciness of chili. In my opinion, besides serving as individual main dish, I do think that it makes is good ingredient as dumpling filling.
Stir fried Beef Slices (RM22.00)
The stir fried beef slices has beef being stir fried together with garlic, chilli, and spring onion. The dish looks so tempting and a soft bite into the meat releases the juiciness and tenderness of the meat with spiciness that trigger your taste buds.
Aromatic Stir Fried Spicy Chicken (RM22)
飘香辣子鸡
This dish is really hot and spicy as lots of dried chilies are used to stir fried with the chicken chunks. The chicken is crunchy, just a little too tough for my liking but I do like to have it as a snack to go with beer.
Hotplate Crystal Noodle (RM18.00)
铁板水金粉
Served on hot plate, the crystal noodle is expected to be spicy as well. But it is not. The glossy noodle fully absorbs the flavor of soy sauce and sweetness of prawns, making it tastes so flavorful and delicious.
Fried Pumpkin Cake (RM15.00)
南瓜饼
For dessert, fried pumpkin is served. It comes pipping hot, crispy and has a chewy texture with intense sweetness from the pumpkin. Though it is quite oily, I found that it serves a delightful desserts that helps to eliminate the spiciness from the mains.
In short, Xiang Fu Xiang Cheng has done a great job for bringing in Hunan cuisines into Malaysia. Even though the taste is slightly imparted with local flavour to suit Malaysians’ palate, all their cuisines still retain the authenticity of Hunan taste. Also, customers can choose between light, medium and extra spicy level for their dishes, and in my opinion, medium spicy is good enough in general.
Photographer: Summer
Writer: YLing
Address:
Restoran Xiang Fu Xiang Cheng
(Facing the front main Old Klang road and located above directly Wong Kok or beside Beer Factory)
Lot 1-47, Level 1,
The Scott Garden Mall,
289, Jalan Klang Lama,
58100 Kuala Lumpur.
Contact: 603-7982 5071
Operating Hours: 11am to 11pm daily
