Classic, Authentic Shunde Meals
YOUMIQI CUISINE
Entrance To Youmiqi Cuisine
Shunde in Guang Dong, China is the birthplace of Chinese Canto cuisine. Now, you need not travel far to savour authentic Shunde or Shun Tak dishes, one of the world famous Cantonese cuisine that is favoured by many. Hop on over to Youmiqi Cuisine, along Old Klang Road for a grand feasting of Shunde and Cantonese cuisine and be charmed with its vibrant flavours and taste to titillate your taste buds!
It's quite easy to find Youmiqi Cuisine as the restaurant is located along the main road in the 3rd Mile of Jalan Klang Lama or commonly known as Old Klang Road. It's also quite near to Mid Valley too.
Parking is not a problem as you can park your car in the hotel's basement parking just next to the restaurant. The best part is parking is free too.
Comfortable & Private Dining Room
Although there is limited dining area on the ground floor but you'll find plenty of seating option upstairs on the 1st floor with a few more private rooms available for your dining pleasure.
Oriental Lighting Sets The Mood
Dining at Youmiqi Cuisine you can be rest assured the freshest of the fresh as Shunde cuisine focuses on serving a variety of live fresh seafood especially fish and paddy chicken or "Tin Khai" in Cantonese.
Appetizers
Once seated, for appetisers we were served with sourish spicy pickled zucchini and chicken feet in herbal broth.
Those who favour chicken feet will particularly enjoy eating this tasty bowl of well-stewed chicken feet served in a fragrant and sweet-tasting broth with wolfberries (kei chee) and Tong Kwai.
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| Shunde Braised Live Seafood in Wok RM 268 |
The highlight of the review was the Flaming Shunde Braised Live Seafood in Wok. Seafood lovers will be delighted with this pot of treasure as they can pick their choice of seafood items stewing in a copper wok at Youmiqi Cuisine. Diners are practically spoilt for choice with over 100 ingredients starting from the type of fish, pork meat, beef, meatballs to the type of pork innards and seafood such as mussels, prawns, clams, sea cucumber, abalone, geoduck, crabs and much more.
Be prepared for some live cooking performance of the fiery flaming copper wok on fire. All cooked seafood and other food items are placed in the wok where the house made special sauce, "Four Yeem Cheong" or Fire Salt Sauce is poured onto the fish as the main seasoning for the soup base.
A house mixed of 4 to 5 varieties of Chinese rice wine is slowly pour around the side of the wok and will be lit up with fire for the live visual performance of the cooking process. According to Chef Deng, the flaming up of the wok is to burn out or rather dry up the alcohol, thus leaving only the pure taste of the wine in the dish to enhance the flavour.
RM 78
Choice Picks Of Assorted Food Items
Clockwise from top left, we had juicy big mud crab (RM78), Red-Tailed Goby (RM98), Dry Beancurd Skin (Fu Chok) (RM13) and yam slices (RM12) in it. Others ingredients are the White Clam Mactra (RM19), Mixed MeatBalls (RM 25) and Flaming Superior Soup (RM23), sums up to RM268 in total value for all 6 ingredients added in.
I was told by the chef that the special sauce placed an important part as the seasoning for the soup. Do not let the soup go to waste as after the seafood is cooked, the delicious soup is thoroughly flavoured by the essence of the seafood items. Well, savour and enjoy everything in this sumptuous dish and drink up the soup to the last spoonful!
Excited With My Fresh Catch Of The Day!
Salt & Pepper Paddy Chicken
RM 30
Moving on, we tried the Salt & Pepper Paddy Chicken, Shunde specialty - frog meat. If you're an exotic meat eater, don't be put off by this frog meat. Chef Deng has creatively prepared the paddy chicken by deep frying it in a batter of flour and egg before seasoning it lightly with aromatic flavoured salt - "Mei Jiu Yeem", imported from Shunde, China.
Cute Mushroom Sides
I'm not fond of these frog meat especially if it's served steamed but on the contrary, this dish was quite acceptable for my taste buds as the meat was fresh and well-seasoned. But in the opinion of my hubby,Uncle Hong, he said that he would prefer to have such fresh and sweet-tasting frog meat prepared in the best form of cooking ie to steam it with wine and ginger to bring out the juiciness and natural sweetness of the meat.
RM 28
Another exotic dish to try is the Pork Tongue Fried With Mushroom King Oyster. Thinly sliced pork tongue are pan fried with onions and King Oyster mushroom with Chef's beef stewed sauce. Flavourful with an aromatic fragrance, the pork tongue was meaty and chewy and best eaten with some white rice.
RM 30
Next, we were served the Pan Fried Pork Ribs in K.H Style. A simple dish of salt and pepper marinated pork ribs being pan-fried slowly and glutinous rice wine is added in last to a simmer and enhance its flavour. Decent dish, but nothing special.
Shunde Steamed Black Fungus
RM 20
Shunde Steamed Black Fungus is one of my personal favourites among the dishes I tasted. These are black fungus sourced directly from the northern China, where according to Chef Deng, this part of China are famous for their premium and good-tasting "Wan Yue" or Black Fungus which cannot find anywhere else in the world. Simple dish but packed a punch in its texture - crunchy and nice!
Fried Spicy Eel with Scallions
Another exotic dish and Shunde specialty - Yellow Eel. The Fried Spicy Eel with Scallions, a full of flavour and spicy dish cooked with Mala sauce - super spicy and a numbing sauce consisting of Sichuanese peppercorn, chilli pepper and various spices simmered with oil.
Pan Fried Chives Pancakes
For dessert, Chef Deng introduced his Shunde favourites ~ Pan Fried Chives Pancakes. Delightful nice and well-made savoury dessert. Chives and spring onion oil are added to the dough and pan fried to perfection. Soft in texture like the mantou with a crispy outside. I used the spiral pancakes to mop up the savoury sauce off the plate from the eel dish!
With Shunde Chef Deng Thai Gu
Well, Youmiqi Cuisine under the helm of talented Chef Deng Thai Gu offers a window into a part of Chinese - Shunde Cantonese cuisine with only a few players in the Klang Valley. With his adventurous and exciting Shunde's vibrant flavours of authentic Shunde cuisines, Chef Deng has managed to entice diners with a mixture of classic and modern meals.
Do check out this authentic Shunde or Shun Tak restaurant and be prepared to be enticed by their wide selection of mouth-watering dishes!
YOUMIQI CUISINE
No.57 Old Klang Road
Batu 3
58000 Kuala Lumpur
Tel: 03 7980 0855
Opening Hours: 12noon to 3pm / 6pm to 10:30pm
Facebook: www.facebook.com/youmiqicuisine
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Auntie Lilly's Cari Makan Adventures has brought me to a Shunde Cuisine Restaurant helmed by Shun Tak Master Chef Deng Thai Gu. Be amazed by his specialty Flaming Shunde Braised Seafood In Copper Wok and exotic dishes of Salt & Pepper Paddy Chicken & Pork Tongue Fried With King Oyster Mushroom! Details:
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Want to try some exotic cuisine of frog meat, eel, and pork tongue? Come FollowMeToEatLa to Youmiqi Cuisine, an authentic Shun Tak cuisine restaurant in Old Klang Road offering live fresh seafood. Do try their Flaming Superior Shunde Braised Seafood In Wok with over 100 ingredients to choose from for your dining pleasure!
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