A ambience of Szechuan with MoolaJanuary 30, 2013
January 29, 2013 during 5:00 pm
How many times have we walked past a emporium or a grill though realising what is offering in there? we know we do. In a promptness to strech a end on time, these shops have been reduced to becloud images that incline into a background. One such grill was Zhi Wei Yuan, located along Jalan Imbi, Kuala Lumpur.
Zhi Wei Yuan specialises in Szechuan cuisine, and as Chinese cuisines are a vast poser to me, we did not have any preconceived expectations before to dining during this outlet. we was there with a integrate of friends, including Emily Tang of Sunrise Emily blog and Evelyn Ang of Missyblurkit.com, pleasantness of Moola, a initial ever homegrown Cash-Back Lifestyle programme by ICT Utopia. The girls had a lot to contend about their knowledge here, so greatfully remember to see how it went for both of them!
It turns out that Szechuan food is famous for a sharp dishes and a inexhaustible use of a Szechuan peppercorns in cooking. These peppercorns are famous to possess a singular aroma and essence that is unequivocally most distinct a some-more obvious counterparts, a black and white pepper. Regulars congregation who know accurately what they wish can have their dishes customised according to their requests. Freshness is their categorical importance when it comes to selecting their mixture to safeguard peculiarity dishes. Most of their elementary mixture used in credentials of their dishes are brought in from China.
Our dishes for a dusk looked flattering common, though let me tell you, this lot packs a punch ambience wise! The manager offering us a unequivocally useful tip to quarrel off a feverishness from a peppercorns – that is to splash Wong Lo Kat (a form of Chinese honeyed herbal drink) instead of a common cold H2O to element a meal. Our cooking started off with prawns boiled in sharp sauce. The prawns were fresh, and it a initial of many good tasting dishes that done a cooking great.
To me, food is like songs and movies; we might confront a good many of them via your life, though usually a few will indeed leave a durability impression. For me, a Sichuan Style Braised Fish Fillet with Beancurd was one such dish. we never knew that a multiple of elementary mixture like fish fillet, soothing beancurd and pickled recorded unfeeling could turn something so delicious. The ambience of a soup is clever adequate that it gives a whole plate a flavour, though not so clever that it overpowers a beancurd and fish fillet.
We were also treated to a portion of Fried Spareribs in Sweet Sour Sauce and Chongqing Stir Fried Chicken with Dried Chilli. Unlike some restaurants where a colour of a salsa LOOKS juicy though in fact lacks in taste, this plate is only ideal – not too sweet, only adequate spirit of sourness to make it proposal and tantalizing with each bite! Definitely a contingency try for lovers of pig gangling ribs. For frog lovers, demeanour out for a Dry Braised Spicy Edible Frog. Though it was somewhat tainted to a taste, a frog beef was uninformed and tender, creation this plate a good accompaniment with rice.
The cook also done us a few other non-spicy dishes like a Sauteed Hand Ripped Cabbage, Xinjiang Boiled Lamb Cutlets, Sauteed Shredded Potato with Salted Egg Yolk. Again, do not be fooled by these elementary looking dishes. The cabbage tastes positively scrumptious! The unfeeling is frail and juicy with a slight benevolence and a spirit of vinegar combined to it, nonetheless there isn’t any of a tender unfeeling ambience that is benefaction as a outcome of undercooking. If we were to ask a manager as to how a lamb is prepared, you’d be astounded with a answer. There isn’t any gamey ambience and it doesn’t feel like we are nipping rubber with each bite.
By now, anyone would already be so full that it would seem unfit to take another bite. Maybe it was a stormy weather, or it could be a association that we had, we were really adult for one some-more plate – a famous Sichuan Hot Pot. We chose a Spicy Fish Hot Pot. This object comes with 3 side dishes of your choice, 6 condiments and lots of fish beef underneath that effervescent soup. The condiments, that are tender garlic, open onions, sesame seed oil, peppercorn oil, chopped red and cilantro, play a partial in enhancing your eating experience.
Unlike a required prohibited pot where we splash vast quantities of a soup, a soup for this prohibited pot can be a tad too sharp and greasy for anyone. That is because one of a condiments given with each plate is sesame seed oil. When churned with a other condiments of your choice, it will forestall a chairman from pang from heartburn. A unequivocally useful tip indeed!
It was tighten to 11pm by a time a cooking ended. Everyone went behind with a vast grin on their faces and a somewhat bigger waistline! Though eating during Zhi Wei Yuan can be somewhat expensive, it was value each dollar. It might seem that we have managed to ambience utterly a series of dishes today, though that is only a tip of a iceberg. we will really make Zhi Wei Yuan a stop in my stability tour of exploring Szechuan cuisine.
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Tags: 1Utopia, cash-back lifestyle programme, Chinese Cuisine, Emily Tang, Food Review, ICT Utopia, Low Yat Plaza, Missyblurkit, Mobile App, Mobile Lifestyle, Moola, Restaurant Review, Sunrise Emily blog, Szechuan Cuisine, www.missyblurkit.com