Meat lovers rejoice! This meat platter boasting with varieties are perfect for sharing among friends and family members.
Consisting roast pork (siew yuk), char siew, roast chicken and roast duck, I loved roast pork the most. The skin was crackling crispy, furthermore melting fat layers made up basic criterias of outstanding siew yuk. One piece is never enough. The others were decent enough to pair with rice or noodles. I was expecting the roast duck to stand out among the rest but it was nothing to shout about. The black dipping sauce served together added savoury sweet taste to the meats but we did not care much about it as the various meats are already good on its own. For RM48.90, you can get 3 combo consisting barbeque pork, crispy roasted pork and roast duck.Another chilli dipping sauce that adds spicy kick to your selection of roast meats worth mentioning. Thick consistency with finely grounded chillies that does not contain bothering fibres or residues. Would be better if sourness level can be reduced.

The barbeque pork here never fails to meet our expectation as well. Eventhough slightly differs from the char siew in the previous dish mentioned in terms of shape , satisfaction level was there and just hit the right spot. Notice the small part of fat layer, it does not have hard texture that bothers your dining pleasure. The wantan noodles are easily one of the best around- springy and snappy textured evenly coated with mixed soya sauce. I believe this will be close to Hong Kong version in terms of the thin noodle strands compared to thicker versions in KL. Not the best tasting soya sauce but good enough to provide right amount of saltiness and fragrance to the noodles.

Thanks to OpenRice, I was invited to another food review session in Kuchai Lama area. Remember I mentioned that I hardly venture into this area? Well this is another good opportunity and let me talk about the food through this humble review.

The setting of restaurant was simple, nothing artsy or fancy but comfortable enough for decent dining experience. Behind this eatery is two young man, one of them was an ex-IT programmer that I know of since 4 years ago. With the quality of food served, I would say they are doing good job so far.Named after a popular comedy movie starring Stephen Chow, this rice dish also deserves to be a popular item in the menu and among dining customers. The attractive-looking pieces of evenly sliced char siew, a sunny-side-up and vege, it definitely offers balanced diet as a whole. Not only the glistening char siew instantly levels up our cravings instantly, the slightly crispy and savoury sweet outer layer paired with pun fei sau meat texture is worth the rave and calories. Hehe. I am not a person who likes fatty meat, but the fat layer is just right at the same time meltingly tender. I also loved the homey bowl of lotus root soup served along with this dish.

There are just so many steamboat buffet outlets established out there, I believe customers would like to seek differentiation in what proprietors can offer. Priorities should be balanced between tasty soup base and reasonable varieties of ingredients with quality, coming with an affordable price tag would be even favourable. Here at G-Pot, you can choose from four types of soup bases, namely- Clear Soup, Herbal Soup, Tom Yam Soup and Pumpkin Porridge Soup. Other than the usual big pot for a table of people to share with, there are other tables available installed with individual pots, suitable for hygiene conscious diners and would just prefer steamboat with one soup base.While waiting for your food to be cooked, you can munch on some pre-cooked snacks such as fried wantons and fried chicken wings. Pretty good stuff I would say, who does not like crispy wantons with reasonably tasty pork fillings. The chicken wings are marinated with Nam Yue (fermented beancurd) and deep fried till crispy. I enjoyed the pleasant savoury flavour. Although the size of the wings are small, juiciness are still retained inside.

Meanwhile, it's time to check out the varieties of ingredients served at the food counters.Thinly sliced meat such as chicken, lamb and beef are great for steamboat as well as BBQ with butter. There is a strong fishy smell detected right after sliding the freezer panes. For the processed meatballs selection, variety was fine but the quality of fish ball was a letdown. It was rather ‘flourish’, lacking in fresh fish taste. Prawns were sweet and succulent but that does not apply to clams.

Herbal Soup and Pumpkin Porridge

Herbal Soup and Tom Yam Soup

Tom Yam soup had sour and spicy kick but not the best I have had. Pumpkin porridge lacked consistency in porridge texture, as well as very minimal pumpkin sweetness. Herbal soup was below average- lacked richness of aroma from Chinese herbs. Lamb (top) and beef (down) in paper thin slicesPork (top) and chicken (bottom) in paper thin slices

Seafood ranging from crabs, bamboo clams, prawns, squids, fish slices and mussels are available as well. Don't forget to include vegetables from the counter into your steamboat meal to achieve balanced diet ;)Variety of sauces for you to mix and match your desired dipping sauce

Most of us loved grilling the succulent and fresh meat slices

End your meal with some refreshing ice-cream, herbal jelly or red bean soup. Drinks are not included so you would have to purchase separately.

Overall there is nothing special that fascinates me, there is still a lot more room of improvement for them.

Think of red bean potong ice cream and you will get the idea of this drink here. It simply revives childhood memories *slurps!* This drink is essentially made from ice blended with red bean and milk. First sip and the natural fragrance and sweetness from the red bean just hit the spot, not too sweet nor cloying. Some additional ingredients such as red bean and konyakku jelly are added inside. I really like the QQ texture from the jelly.