Of all the dining trends from China, Hotpot is probably the most favorited one; the Hotpot culture is also deeply rooted in most Chinese families in Malaysia. Hailed from Chengdu, China, Xiao Long Kan Hotpot 小龙坎老火锅 has recently expanded its Malaysian market by opening 3 new branches across the nation- 2 branches in central region and 1 up north at Penang (Sunrise Tower). With over hundreds of branches worldwide, the brand seeks to offer the best Hotpot experience to Malaysian diners, not only in terms of flavors but the entire dining experience as well. Using only the best quality herbs and spices imported from Chengdu as well as cooking method/ preparation used in mainland China (Master Chef is flown in from Chengdu to train the local team), the consistency is therefore maintained. Walk in the restaurant and you will feel instantly transported to China... from the interior decor to the eating utensils to how the servers dressed; everything seems to remind you that you are signing up for an authentic Chinese meal. Like a true hotpot restaurant, the menu comprises of many options- from different cuts of meats to various types of seafood, innards, meatballs or noodles. A true hotpot experience that any hotpot lovers should not miss.
Many Thanks to Xiao Long Kan for hosting us that evening.
Rose Meat Balls 手工玫瑰丸子 (Rm 26)
Supreme Australia Sliced Beef 澳洲肥牛 (Rm 48)
New Zealand Sliced Lamb 新西兰羊肉 (Rm 24)
Grouper Fish Fillet 石斑鱼片 (Rm 38)
Pork Neck 上品猪颈肉 (Rm 20)
Xiao Long Kan Hotpot currently does not accept reservation so if you wish to secure a seat, make sure you plan your trip accordingly. It starts off with diners choosing the hotpot soup base; Xiao Long Kan has 4 types of soup bases on offer- Mushroom Soup, Tomato-flavored Pot, Traditional Spicy Soup and Pork Broth Soup but the standard 3-Flavored Pot has a pre-fixed combination. Popular choices are of course the Traditional Spicy Soup and Tomato-flavored Pot; the former option offers authentic Sze Chuan Ma-La Hotpot experience... whether you just want to have a taste or to challenge the Sze Chuan level of spiciness, the spiciness can be adjusted. The latter choice offers a rich, thick Tomato broth, which can be refreshing and addictive at the same time.
Xiao Long Kan pays great attention to the dips either; since the soup bases are carefully seasoned, the dips should be as simple as it is. They would recommend a concoction of chopped Garlic, Chilies, Spring Onions and Coriander... with their home-brand Chili-infused Sesame Oil (optional addition- Oyster Sauce and Black Vinegar). But fret not, the servers will be there to guide you if you this is your first time at Xiao Long Kan.
To be worthy of the soup bases, the ingredients must be of certain quality. Though the prices may be steeper than most hotpot restaurants, Xiao Long Kan commensurate with top-notch quality ingredients. Some of the noteworthy ones are the Australian Beef, New Zealand Lamb, thickly sliced fresh Grouper Fillet etc... though the real gourmands would go for the usual Sze Chuan Ma-la Hotpot ingredients like coagulated Duck Blood, Duck Intestines, Pork Brain etc. Depending on your appetite, there will be something for you. Whatever it is, we'd recommend trying the Rice Cake with Brown Sugar as a sweet ending... basically deep fried Mochi (chewy glutinous rice) served with Brown Sugar... intimating flavor yet, oddly satisfying and dangerously addictive.
Crystal Glass Duck Intestines 冰球鸭肠 (Rm 28)
Sliced Bamboo Shoots 功夫青笋 (Rm 15)
Pork Aorta 极品猪黄喉 (Rm 26)
Vege Platter 田园蔬菜拼盘 (Rm 20)
Shrimp Paste 手工虾滑 (Rm 38)
Ling Long Rolls 玲珑卷 (Rm 18)
Fish Paste 手工鱼滑 (Rm 38)
Rice Cake with Brown Sugar 红糖糍粑 (Rm 8/ small)
Service Charge: Yes 10%
Government Tax: No
Business Hours: 12 pm to 2 am. Opens Daily.
Contact Number: 6012- 478 9982