Hunan is a province of the People’s Republic of China near the Xiang river region, thus Hunan cuisine also being known as Xiang cuisine. Hunan Cuisine uses a lot of Chilli Pepper, Shallots and Garlic while as Sichuan cuisine uses "Mala", the numbing effect and the dishes. Hunan Cuisine are drier spicier compared to Sichuan Cuisine which uses more complex flavour combinations. In Kuchai Lama, Restaurant De Hunan serves fresh aromatic, deep bright red pepper colour, piquant and peppery authentic Hunan cuisines.
Restaurant De Hunan
NO 2, Jalan Kuchai Maju 6
Off Jalan Kuchai Lama
58200 Kuala Lumpur.
Tel/ fax: 03-79879318
AppetisersStart with a medley of appetisers. We like the chilled chopped cucumber marinated with chilli and spices, garnished with aromatic parsley which keeps me reaching for more despite of its sharp spiciness.
Steamed White RiceServed in a unique way as the chefs steam it bowl by bowl, separately so that the rice is soft enough yet retaining its moisture.
Spicy Steamed Fish HeadSpicy Steamed Fish Head was all covered with green and red chilli topped with spring onions which bring a beautiful colour to the dish. Served along with a bowlful of handmade noodles, I feel as if I am having a mild version of Szechuan ramen.
Stir fried Cabbage which is also mildly spicy, no worries, every dish you'll definitely find some fiery hot chilli in it.
Hot and Spicy Fresh FrogHot and Spicy Fresh Frog, it has a strong chili flavoured, with fiery hot sensation. Slightly salty and hot...I meant really hot but good to goes with rice.
Lamb Skewer in Sizzling Hot PlateSkewered lamb served in sizzling hot plate is another fiery hot dish topped with generous amount of onions, garlic and light traces of chilli. The meat is thin, smooth, tender and juicy.
Total paid for dinner, RM159.30
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