Let's move on to the ingredients served to us that night. Starting with this Three Seasons Meat Ball, it offers freshly homemade pork (1st row), fish (2nd row) and prawn balls (3rd row). Each and every type has its own uniqueness but the pork balls stood out among the rest. You can actually taste finely diced mushroom mixed inside it, it definitely added that mushroom fragrance to the succulent textured meatball. The prawn and fish balls were soft, not as bouncy or firm to the bite as I expected. Nevertheless they are very fresh and goes well with every broth.

While waiting for the soup to boil or ingredients to be cooked, the following dishes such as Golden Sand Sotong (RM25) and Deep Fried HK Fish Skin (RM10) serve as good snacks to indulge.Golden sand is essentially salted egg yolk, absolutely can't go wrong with deep fried crispy squids. The skin is taken from Ma Yau fish, deep fried to its ultimate crispiness. It's just like eating prawn or fish crackers.Black pearl (HK Century Egg)- If you like your century egg being gooey in the centre, this is for you. Best to go with pickled ginger served beside it.Dipping sauces for you to mix and match to create your own preferred sauce.



First row:Taiwanese Satay sauce, Fermented Beancurd, Minced beef

Second row: Tom Yam, Sweet Sauce, Thai chilli, ,

Last row: Hong Kong Chilli, Hawaii sauce, Soya/Sesame sauce

A highly recommended mixing sauce will be Hong Kong Chilli, Fermented Beancurd and a dash of sesame sauce.

With at least 18 choices of nourishing broths, fresh and premium ingredients with convenient location in a popular shopping mall not strange to most of us, Plus One Shabu Shabu has been in business for quite some time and upholds constant revisits from returning customers. Various types of broth for your selection needsFish broth - Naturally sweet without fishy taste that puts you off from choosing this uncommon brothPrawn broth- very similar to the broth in our Penang Hokkien Mee/ Prawn Mee. It tends to get salty towards the end of cooking session hence I did not manage to finish it.Macau Pork Bone with Corn broth- A popular choice among patrons. Naturally sweet and mildly flavoured, flavours yet to be enhanced by cooking more ingredients such as meat and vegetables.Thai Tom Yam Broth - Can't go wrong with this choice in a steamboat/shabu-shabu restaurant. Not too spicy with a sour kick to open up your appetite.

Shrimp and Pork Wantons in Soup

Reasonably sized wantons filled with juicy and well marinated minced pork, but the presence of prawns were rather vague. The soup is different from others that are usually ladened with loads of MSG, this is little thicker from chicken bones I suppose. Definitely better flavoured but if I were to nitpick further, the addition of salt can be reduced. The wanton skin could get soggy after staying for quite some time in the soup, so remember to enjoy them as soon as possible when served.Traditional Hakka Noodles

A simple dish that can be easily ruined if not executed properly- mostly too bland for the tastebuds. The noodles had satisfying bite to it, bland by itself but saved by the generous minced pork meat on top which is salty on its own. Therefore, they complemented each other well. A downside of this was the small pool of oil at the bottom of the bowl towards the end of our meal. I understand that the chef needs oil to moisten and separate the strands of noodles, but it can be reduced further to avoid the oily aftertaste.

The soup looks concentrated presumably cooked with lots of chicken bones for long hours, topped with prawn oil that added reddish-orange colour to overall appearance. But to my disappointment, it did not taste well as it looked. It was rather bland, definitely could be done better with more apparent chicken consistency in the broth. On the positive side, the kuey teow noodles were smooth and well blanched to maintain QQ texture.