Grandma BBQ Steamboat House,
46, Jalan Metro Pudu,
Off Jalan Yew, Kuala Lumpur.
Tel: 03-9226 1863
6.00pm to 11.00pm on weekdays
6.00pm to 1.00am on weekends
STEAMBOAT, a local favourite, is given a special twist at Grandma BBQ Steamboat House where a special family broth meets international ingredients in one pot to create a combination unique to the restaurant.
The Taiwanese-style a la carte steamboat begins with the soup itself as each diner will have their own pot of broth to cook food in.
Four types of broth are available — Taiwanese favourites Mushroom King and Mala, herbal soup and last but not least, the Grandma Favourite Soup.
“Grandma Favourite Soup is a family recipe made by my grandmother. It has a little Nyonya touch to it.
“Two of the key ingredients that gives it its unique taste is the marinated white radish and cili padi,” said restaurant owner Leonard Chua.
Yellowish in colour, the broth whets the appetite with its slightly sour taste before making its way down all warm and peppery.
Though the restaurant’s BBQ offering has yet to start due to some air-ventilation issues, Chua pointed out that there was still a lot of interesting things to try in the steamboat menu.
“The meat and fishballs are imported because such quality and variation are not available locally. For instance, we offer more than 20 types of fishballs,” he said.
Though they are called fishballs, the term is used loosely to describe the steamboat ingredients as each comes in a variety of shapes and colours, brought in from Taiwan.
The usual items such as meatballs and dumplings are available alongside more interesting ones such as those stuffed with fish roe or cheese.
As for the meat selection, Chua said pork was imported from Mexico while beef, lamb and scallops were from Australia.
Thinly sliced, the meat cooks quickly and absorbs the broth well.
There are five dips to complement the food at Grandma’s.
Firstly, we have Thai sambal, and chilli and soy sauces while the more adventurous diners can try the peanut sauce or hot chilli oil that can be combined with the sha cha sauce.
Chua said their upcoming BBQ would utilise the infrared barbeque sets to provide a smokeless environment.
“The ingredients, including the marination sauces, will be from Taiwan,” he said, adding that he became acquianted with Taiwanese food while studying there and felt it was something special.
He also said that so far, the restaurant had received good feedback for its unusual menu selection.
Currently, the restaurant is having an introductory steamboat buffet where diners can enjoy a rate of RM28 per pax and RM18 for children between six and 12 years old every Friday, Saturday and Sunday from 5pm to midnight until end of March.
This is the writer’s personal observation and is not an endorsement by StarMetro.