FEI FAN HOTPOT SUBANG JAYA SS15 Courtyard - Hong Kong Style Hot Pot at Fei Fan HotPot 飛凡火锅

All You Can Eat Hong Kong Style Hot Pot at Fei Fan HotPot 飛凡火锅

Fei Fan HotPot is a Hong Kong Style Hot Pot restaurant located at Lot G-10, Subang Jaya SS15 Courtyard, Jalan SS15/4G which has just opened 3 months ago.

Now you can have the opportunity to savour the real taste of Hong Kong Style Hot Pot at the centre of Subang. Fei Fan Hotpot Subang Jaya SS15 Courtyard aims to deliver flavourful tastes, in a brightly lit ambience with a special All You Can Eat Hot Pot Buffet at an affordable price.

As mention in my earlier posts; there are only 3 main things about Hot Pot/ Steamboat dining. The first is the soup based, followed by the sauces and the last one is the quality or freshness of the ingredients.

Fei Fan HotPot offers 4 soup based for its customers to choose from starting with the most popular one which is the Pork Bone Soup and the Spicy Ma La (Sichuan) Soup for those that loves the throat tickling sensation.

The other 2 soup base that you can order is the Tomato Soup and Pepper Pig's Stomach Soup. All the soup are using the same base which is the Pork Bone Soup; what is the differences; is the added ingredients to the different soup for its flavours.

At Fei Fan HotPot; upon entering the restaurant, you will be greeted with a comfortable and clean atmosphere for your dining experience.  Fei Fan Hot Pot offers both an ala-carte buffet item  (which you can order) and buffet counter items. 

For the ala-carte ingredients; you can place your orders from the table and it will be delivered to you. The reason being they want to serve this premium item as fresh as possible; so that it would not be exposed to room temperature for far too long and secondly it is also to reduce wastages. There are a total of 14 food items that you can order from the ala-carte menu which includes the freshly wafer-thin slices of meat which is Chicken Slices, Pork Collar/ Shoulder Slice, Pork Belly and Beef Slices.

Followed by the in-house made special meatballs which include the Home Made Pork Balls, Tau Foo Pok With Pork Meat, Home Made Beef Ball and the Home Made Chicken Ball.

The other selection is the pig innards which includes the Pig Liver, Pig Intestine and Chicken With Rice Wine (the chicken meat is marinated with rice wine for 12 hours). I love this wine-infused chicken as you can taste the smooth texture with the enhanced wine flavour.

and lastly, the in-house made dumplings like the Shrimp Dumpling, Chives Dumpling and the Home Made Fish Noodle.

To add an extra kick to the Hot Pot, you can also order the KJS Hua Tiao Wine that you can add into the broth or drink it with an added sour plum which to me really enhances the flavour of the wine. Option for the order is for a 3 Years old (RM46.00) that comes in the Clay Jar, while the Green Porcelain is the 10 Years old (RM120.00).

Over to the buffet counter, you can pick your favourite meatballs, vegetables and other varieties. 

One of the buffet items which you must try out is the in-house made Udon which has a nice texture and best eaten with the Spicy Ma La soup base.

Also on the buffet counters are the fried beancurd, eggs and spinach noodles.

As for the sauce, there is quite a variety offering at Fei Fan HotPot namely the sambal belacan to ginger chilli sauce. 

Every Hot Pot shop will definitely have its signature sauce and at Fei Fan HotPot theirs is a combination of 5 key condiments which the main is the dry shrimp chilli sauce and the fermented bean curd. Mixed them well and you have a nice added flavours to your simmered ingredients.

For dessert, you can have your free flow of ice cream from the dispenser. A choice of either Chocolate, Vanilla or Mixed.

The prices for the All You Can Eat Hot Pot Buffet is at RM35.90+ for Lunch and RM45.90+ for an adult while children between 90cm to 150cm is at 50% discount.  We heard that there is going to see a Birthday promotion which is for every 3 paying adult, the Birthday Girl/Boy gets to eat for FREE. This promotion will commence from September 2018 onwards until further notice.

For those that prefer to have their Hot Pot in a natural ventilated environment; can dine at the al-fresco areas located beside the restaurant.

Now you can indulge your taste buds to an authentic Hong Kong-style Hot Pot at Fei Fan HotPot at Subang SS15 Courtyard today. You can check out Fei Fan HotPot Facebook Page for more information and latest promotion.

FEI FAN HOTPOT SUBANG JAYA SS15 Courtyard Address Location Map

ORIENTAL GROUP RESTAURANTS | China Nanyang Specialty Dishes @ Oriental Group Restaurant

Oriental Group Of Restaurants Present China & Nanyang By Chef Justin Hor and Chef James Ho 

From 3rd August - 31st August 2018, The Oriental Group of Restaurants will be featuring a specially crafted China & Nanyang dishes by Chef Justin Hor (Group Executive Chef of The Oriental Group of Restaurant) and Chef James Ho (Corporate Executive Chef Ruyi Malaysia) at its Annual Chef Event.

Together, they have crafted a fine selection of dishes starting with tapas dishes to a superior soup, main courses and right up to dessert using top quality ingredients and condiments with the most demanding Chinese cooking style to satiate the exquisite taste of the diners.

As highlighted by Chef Justin Hor, chef of this modern era are very different from yesteryears; where each day they have to constantly challenge to innovate new dishes and sourcing for new ingredients to present diners with a unique tasting experience. The payoff is when he sees his customers enjoying his lip-smacking creation.

To enjoy these delicacies you can either order it as a special set menu (RM2,388 Nett Per Table of 10 pax) which has 6 individual tapas dishes or ala-carte menu which has the prices listed below and available at all outlet of Oriental Group Restaurant.

We had the pleasure to taste some of these masterpieces presented for this China Nanyang speciality dishes starting with the tapas dishes which is Pink Roses - Pickled Radish (RM28.00) per portion. The radish is coloured by the broth of the purple cabbage and artfully crafted to resemble the roses. With a sourish taste, it is indeed a palate cleanser to start off the dinner.



Next, we had the Spicy Garlic Sauce Pork Belly (RM28.00) per portion. This dish has a slightly spicy undertone and would have been perfect eaten with a bowl of rice.



Followed by the Hunan Wax Meat With Dried Long Beans (RM38.00) per portion. Hunan dishes are famed for its spiciness and here the Chef uses a special concoction of chillies to cook this dish. To get the crunchy texture of the long beans, it goes through a time-consuming process of boiling and air drying it before frying with the other condiments. The above 3 dishes are the crafted by Chef James Ho.



While Chef Justin Hor presented to us the Cod Fish Roll (RM28.00) per portion. The Cod Fish fillet is julienne and coated with a special batter for deep frying to a crispy deep brown and set on the dish like a stack of timber logs.



The second tapas dish of Chef Justin is the Jellyfish & Okra Wasabi Sesame Sauce (RM28.00) per portion. We like this dish as it has a combination of the different texture of the individual ingredient. The springy texture of the jellyfish, the nutty peanuts and the soft crunch of the okra; all marry well with the strong wasabi sesame sauce.



while the last tapas is the Zhenjiang Sweet & Sour Iberico Baby Pork Ribs (RM28.00) per portion.



The soup dish for this set is the Superior Shark's Fin Soup With Morel Mushroom (RM118.00) per pax. The broth was slow-boiled for 8 hours before double boiling it for another 3 hours to extract out all the natural flavours of the ingredient which includes Shark Fin's, Ham, Dried Scallop, Chicken and Conch Shell and Morel Mushroom from France. The result; the soup was naturally flavourful of its' taste of the essence of the ingredients that were used.



For the main dish, we were presented with the Roast Suckling Pig With Foie Gras Mousse (RM 328.00 per set). Normally in most Chinese Restaurant the best way for Suckling Pig is just by serving is as a  Roasted Suckling Pig, but here thru the combination of both Chef, they have crafted out an East Meet West masterpiece dish.



It uses the crackling skin of the roast suckling pig and sandwiched with the special Foie Gras Mousse with an in-house made cracker at the bottom. Again, this dish presents a nice bite texture with a smooth taste of the duck liver mousse which was cooked with Szechuan pepper and ginger to eliminate the liver gamey taste.



The Star of the night has to be the Salt Baked 3 Head Abalone, Truffle & Kombu (RM138.00) each.  The dish is presented in a burning salt mound which has been embedded with cinnamon sticks and star anise. Upon breaking of the mound, the treasure trove is revealed.

 The salt mound was used to ensure the flavours and aroma are encapsulated into the ingredient. The thick, meaty, firm and succulent abalone was cooked in a superior broth; is enriched with the essence of truffle oil and is served with a piece of Kombu and Broccoli Florets at the side.



For the fish dishes, Chef Justin presented the Deep Fried Yellow Corvina Fish Shanghainese Style  (RM38.00) each. The Corvina fish which is air-flown from Fujian, China has been deboned of its top fin to enable the deep frying (to a crispy, golden brown texture) process to penetrate the meat making it crisp on the outside and firm on the inside. According to Chef, this process is to retain the moisture, succulence and meat texture of the fish meat.



To fill those tummies which still has some room, the Chef introduces its Baked Rice With Cheese & Crispy Rice In Baby Pumpkin (RM28.00) per pax. The rice with seafood are first fried and then topped with cheddar and mozzarella cheese and send to the oven for baking. It is then topped with fried crispy rice before serving to its guest.



For dessert, we were served the Peanut Lava Carrot  (RM15.00 for 3 pcs) and Refreshing Rainbow Bird's Nest (RM28.00) per pax. The puff was made using natural carrot extract with a smooth crushed peanut filling. As for the Birds Nest dessert which is chilled, the Chef has added a twist of natural lemongrass taste with some freshly cut berries to give a refreshing end to our exceptional meal.



Oriental Group Of Restaurants has also come out with a PORK FREE China & Nanyang promotion.
For enquiries / reservations: +6012 392 2082 Ms. Emily or +6012 599 6028 Ms. Melysa enquiry@orientalrestaurants.com.my

Thermomix® Malaysia Launches New Cook Book @Ruyi & Lyn Bangsar Shopping Centre

Thermomix® is a multi-functional do-it-all kitchen appliance that’s hugely popular throughout the world for more than half a century.

Its' huge popularity boils down to the ease of use and its simplicity of the Thermomix® to cook a wholesome meal for the family. Millions of user can vouch for its' straightforward step in cooking even complex dishes.

To up a notch, from today, cooking popular Asian food and snacks with Thermomix® is made even easier with the launch of the first ever Asian family cookbook with its title Thermomix® Easy Meals For The Family was developed with author Ms Theresa Lee. 

One of the main features of this cookbook is that it provides a step-by-step guide cooking to prepare and serves delicious meals quickly and effortlessly; saving you time and hassle to cook a meal.

From the cookbook, one of the recipes which were "Hakka Char Yoke" caught my eyes and I was surprised that it can be cooked using Thermomix® with such a simple step.

The Thermomix® Easy Meals For The Family cookbook was launched on 1st June 2018 at Ruyi & Lyn Bangsar Shopping Centre with Executive Chef James Ho famed for creative Chinese cuisine.
which is an avid user of Thermomix® appliances.

At the launching, guests were served dishes which is cooked using Thermomix® appliance to showcase its versatility.



The first dish is the collection of sushi dish which has the Hainanese Chicken Rice Sushi, Teriyaki Chicken Rice Ball and Ruyi & Lyn most popular Nasi Lemak Sushi.

Moving on, we were served a peppery tasting Tofu Flower Soup. The fine art of cutting the soft silky Taufoo is indeed much touted and impresses the diners.

The next dish is a sharing platter of Fried Chicken Coated With Prawn Paste and Roasted Almond.

Next is Deep Fried Prawns  Dipped In Wasabi Sauce.

And the last mains is the Grouper Wallet served with Homemade Noodles.

For desserts, we had the  Green Tea Lava Cake Served With Lime Ice Popsicles.

I was also surprised that at the end of the event, Ms Theresa Lee has on a previous night specially cook without any preservatives; a peanut butter spread using Thermomix® to cook it. I am really impressed by the fine texture and taste of the spread.



For those who are interested to know more about Thermomix®, please visit
Thermomix® Malaysia Facebook Page

For those that are keen for an exclusive cooking experience with Theresa Lee to learn the dishes from the Thermomix®Easy Meals For the Family cookbook worth RM200, please fill up this form by using the Promo Code BESTTM at this link  http://bit.ly/2kVwo7W