Soft Shell Crab Spaghetti, Spicy (RM18.90)

Just the right spicy kick and fragrant olive oil infused pasta suitable for those who can't take overly spicy food. The batter coating on the slightly fishy soft shell crab was no doubt crunchy but little greasy.Spaghetti Carbonara (RM14.90)

Easily one of the best carbonara around with boasting flavours from the light yet creamy based sauce, along with nice texture from mushrooms as well as chicken. Spaghetti could be done more al-dente but overall it was passable.Aglio Olio Spaghetti with Shrimp (RM16.90)

Decent olive oil infused flavours coating every strand of pasta well, with hint of spicy kick from chilli flakes. Prawns were fresh, succulent and sweet, definitely earned some plus points.

First of all, why 798? 7 stands for seven types of meat, 9 being nine types of broth and 8 for eight types of sauces. Opened its doors to the public in March 2013, a fair amount of crowd was present on a lovely Saturday afternoon, with the rain came after to suit the comforting boiling hotpot sensation. I was pleased with the simple yet clean arrangement, in terms of furniture, setting as well as organization of food. You can have a pot all to yourself, great for people who loves this concept.A recommended sauce would be a mix of beancurd sauce, chilli flakes in oil, fried garlic, coriander, a dash of sesame oil and vinegar. Next to it is sour and spicy sauce, usually the default sauce containing blended chillies which was decent.

At first I thought the peanut sesame sauce would taste weird but I was wrong. Not only the nutty and sweet sauce is good on its own, dipping them with meat slices and meatballs were surprisingly a good match.

Suki sauce is not a standalone sauce, hence feel free to mix with other ingredients to create your personal favourite dipping sauce. It has a sweet and hint of sourness as original taste without additional mixing ingredients.Moving on to the most important shabu shabu elemnt- the broth. I had winter melon broth (2nd row, left), mild sweet taste but winter melon flavours were not appealing. However, the soup became gradually sweeter with addition of meat slices and vegetable. We agreed and commented that the pork bone broth (1st row, right) and tom yam broth (2nd row, right) needs more improvement as broth is a basic criteria to a good shabu shabu experience. Both of them lacked flavours it should have, we can’t taste any apparent pork bone flavours nor sour kick for the latter. The only left would be herbal soup, very light in herbal essence thus not the best we have had.The waterchesnut and loh han guo herbal tea earned some brownie points as I prefer this kind of healthy Chinese drink to be served in a buffet style restaurant. Personally, I love the pleasantly sweet yet refreshing waterchesnut drink. Lime juice that looks thick enough was well accepted by another foodie as it did not disappoint too.Properly sliced meat and well presented, not only pleasing the eyes but also good for stimulating appetite. They were fresh and all of us enjoyed without any complaints. Available choices are pork, beef, lamb, chicken, dory fish, venison and abaloneApart from the usual fishballs, worth mentioning meatballs or other hotpot ingredients would be cheese tofu, bursting pork/beef ball and stuffed fishballs with minced pork. So far there is no ‘overly frozen’ taste in those meatballs hence freshness and quality is well assured, I hope this will continue for long term benefit as well.Judging from the quality and variety of food and beverages offered, the price is pretty reasonable and worth trying. 798 Shabu Shabu is conveniently located opposite of Celcom Blue Cube or a short walking distance from Starbucks.

Had some tantalizing Shepherd's Pie and Chicken Mushroom Pie as they are currently having promo RM8++ per pie (for dine-in only). Love the tangy tomato based sauce coated on generous chunks of lamb meat as the filling inside Shepherd's pie, the fluffy mashed potato and creamy fillings did not disappoint us. To end our light lunch, we ordered a nicel looking walnut pie to top off the pie tsasting session, but perhaps this needed more sweetness to complement natural fragrance from walnuts.

Dip marshmallows or biscuits into melted chocolate. Have your healthy dose of daily fruit intake by choosing from watermelon, honeydew, papaya and pineapple.

Fruit cocktail, I always look forward to this dessert whenever I dine in Shogun. Love the diced watermelon, honeydew, pineapple and papaya in iced syrup, oh so refreshing and addictive.

The highlight of dessert was the all new Squeezit. It is a type of mixture between ice cream and sorbet concept dessert brought from Japan. I have tried Japanese Matcha (how can I resist it???), wild berries as well as premium hazelnut chocolate and liked all of them. Natural ingredients are used, without any artificial flavourings. Matcha was my favourite so of course it was good, though lacked bitter taste but some people may not like it. Wild berries was not too sour with a hint of yoghurt taste and who does not love hazelnut chocolate? I regretted not having more than 3 of the flavours that night XD I promise I will leave more stomach space for more Squeezit =P

They are invading AEON Big supermarkets sometime this week, selling at price of RM5.90 or RM6.90. Locations for its availability will be Sunway Medical Centre, Jaya One, Mid Valley AEON Big as far as I remember.

Chawanmushi- well flavoured with soft and smooth egg texture. Some did not like the overly soft texture, as a slightly pudding like texture is more preferred.Steamed cod fish, Nyonya prawns, fried egg with sharks fin, bamboo clams

Cod fish was as good as always, judging from the same dish served in Shogun. Freshy, sweet and flaky fish with superior soya sauce is always a favourite Chinese dish of mine.

Bamboo clams' unpleasant fishy taste slightly covered with the sweet spicy sauce.
Fried mixed mushrooms, stewed beef ribs, ginger duck, lamb shank

Kimchi fried rice, yaki udon, abalone fried rice, mussels in tomato sauce

Kimchi fried rice was a let down- hardly any kimchi flavours infused to the rice.



Udon lacked springy texture as it turned soft and mushy, probably have been left in the buffet dish for quite some time already.Mussels with sweet peas, mushrooms, spicy stir fried squidsBeef bulgogi, sweet and sour chicken, japchae, broccoli with prawnsTteokbokki (rice cakes)- texture was too soft and mushy, probably left in the warmer for too long.Generally the dishes were decent or literally ‘as it is’ except separately mentioned, hardly any surprises or outstanding flavours.