Classic, Authentic Shunde Meals
YOUMIQI CUISINE
Entrance To Youmiqi Cuisine
Shunde in Guangdong, 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 cuisines favoured by many. Hop on over to Youmiqi Cuisine along Old Klang Road for a grand feast 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 Mid Valley.
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 the dining area on the ground floor is limited, you'll find plenty of seating options upstairs on the 1st floor, and a few more private rooms are available for your dining pleasure.
Oriental Lighting Sets The Mood
Dining at Youmiqi Cuisine, you can rest assured of 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 fish, pork meat, beef, and meatballs to pork innards and seafood such as mussels, prawns, clams, sea cucumber, abalone, geoduck, crabs, and much more.
Be prepared for a live cooking performance in a fiery copper wok. 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 mix of 4 to 5 varieties of Chinese rice wine is slowly poured around the side of the wok, which will be lit up with fire for a live visual performance of the cooking process. According to Chef Deng, the flaming of the wok is to burn out or 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. Other ingredients are the White Clam Mactra (RM19), Mixed Meatballs (RM25), and Flaming Superior Soup (RM23), which sum up to RM268 in total value for all 6 ingredients added.
The chef told me that the special sauce plays an integral part in the soup's seasoning. Do not let the soup go to waste; after the seafood is cooked, the delicious soup is thoroughly flavoured by the essence of the seafood. 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, a 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 frog meat, mainly 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 my hubby, Uncle Hong, said he would prefer to have such fresh and sweet-tasting frog meat prepared in the best form of cooking: steaming it with wine and ginger to bring out the juiciness and natural sweetness of the meat.
RM 28
Another exotic dish is the Pork Tongue Fried With Mushroom King Oyster. Thinly sliced pork tongue is pan-fried with onions and King Oyster mushrooms in a Chef's beef stewed sauce. Flavourful with an aromatic fragrance, the pork tongue is 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. This simple dish of salt and pepper marinated pork ribs is pan-fried slowly, and glutinous rice wine is added to a simmer to enhance its flavour. It's a 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 black fungi are sourced directly from northern China, where, according to Chef Deng, this part of China is famous for its premium and good-tasting "Wan Yue" or Black Fungus, which cannot be found anywhere else in the world. This simple dish packs a punch in its texture—crunchy and nice!
Fried Spicy Eel with Scallions
Another exotic dish and a Shunde specialty is yellow Eel. The Fried Spicy Eel with Scallions is a full-flavoured and spicy dish cooked with Mala sauce—a super spicy and numbing sauce consisting of Sichuanese peppercorn, chili pepper, and various spices simmered with oil.
Pan-Fried Chives Pancakes
For dessert, Chef Deng introduced his Shunde favourites: Pan-Fried Chive Pancakes. These are delightful, well-made savoury desserts. Chives and spring onion oil are added to the dough and pan-fried to perfection. They are soft in texture, like the mantou, and 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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