Lot 8.101.00, Level 8, Pavillion Kuala Lumpur
168, Jalan Bukit Bintang, 55100 Kuala Lumpur, Malaysia
Tel : 603-2110 0102
FB : Simmer Huang Malaysia
Business Hours :
Mon – Sun
Thanks to the wonderful invitation, I recently went to Simmer Huang for their signature Three Sauce Simmer Pot, a dish originated from the “Spicy Fish” in the Imperial Cuisine of Qing Dynasty.
Located on 8th floor in Pavilion Elite, the restaurant has a nice classy design infused with modern twist to provide customers a relaxing and enjoyable dining ambiance.
The first Simmer Huang restaurant was set up in 2004 in Beijing by the founder Mr Huang Geng. Borrowing imperial recipes from the Qing Dynasty and those passed down from generations, Simmer Huang specializes in a unique simmer cooking process, using Chinese medical herbs to come up with nutritionally balanced delicacy.
Simmer Huang Octopus (RM20), it’s an irresistible appetizer you can’t resist with its sweet sourish taste that can open up your appetite instantly.
Signature Vinegar Peanut (RM8), I think I would prefer the softer version than these hard peanuts.
Mushroom Bites (RM15), a healthier, less guilty delight with refreshing cucumber for the crunchy bites.
Three Sauce Simmer Pot is gently cooked with a low temperature without using any water to retains the nutritional benefits of the food while allowing the medical herbs in the secret sauce to be fully absorbed into the ingredients. This traditional simmering process does not get affected by air, so all the nutrition are kept intact for your healthy and delicious enjoyment.
The meal is cooked right before your eyes at the table to guarantee the quality and freshness of the ingredients. You also get to enjoy the cooking process that offers anticipation of the gently simmering dish. Assorted nutritious vegetables are cooked first to produce juices for the next simmering process.
Simmer Huang offers varieties of Three Sauce Simmer Pots, such as Fresh Fish, Seafood, Chicken, Pork, Beef and Frog. We had the Assorted Seafood Pot (RM130) which contains white prawn, cod fillet, oyster and cuttlefish, as well as the Pork and Fungus Pot (RM110) that’s served with pork belly, black fungus, oyster mushroom and king oyster mushroom.
Diners can choose either Classic, Seafood, Spicy, Hot & Spicy or Soy Sauce to flavour your main pot.
After everything is cooked, diners can add in water to transform the stew into soup base and continue to boil more foods. We ordered few add-ons to try out, such as the Chef Special’s Cuttlefish Paste (RM15), Mushroom Ball (RM12), Frozen Tofu (RM6), Fried Beancurd Crust (RM8) and my favourite Potato Vermicelli (RM8) in chewy texture.
In Decembber 2015, Huang Ji Huang together with Morgan Stanley bought out Hui Lau Shan from Navis Capital. Hui Lau Shan Malaysia is a subsidiary (100%) of the group. Therefore, diners can also enjoy Hui Lau Shan’s various world-renowned Mango desserts at Simmer Huang.
More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010