Chun-Ciou Hot Pot located in a standalone building along Old Klang Road. This is a spacious restaurant which can approximately fit in 180 people at any one time. The restaurant has an eye catching high ceiling and spacious interior, each set of tables and chairs comes with dividers which provide more privacy for your dining experienced. Chun-Ciou Hot Pot is a buffet style “serve-to-table” restaurant that serve authentic Taiwanese hot pot delicacies. All of their main ingredients are sourced directly from Taiwan. The only exception here would be the meat from Australia or New Zealand and Japanese king prawn ball from Japan. You have a wide variety of free beverages on the counter to choose: from coffee, Chinese tea bags (Green Tea, Jasmine, Ti Kuan Yin, Pu-erh) and soft drinks. The price of the buffet is quite reasonable as most of their ingredients are imported.

Lot 306 Batu 3, Jalan Klang Lama
58200 Kuala Lumpur
TEL: 012-6882860, 016-5454348, 018-2776503
OPENING HOURS: Lunch - 12:00pm to 3:00pm and Dinner - 5:00pm to 12:00am
Lunch: RM60 + 10% + GST 6% = RM69.90
Lunch: RM75 + 10% + GST 6% = RM87.00
Braised Pork Rice
This delicious small portion of braised pork rice is a great starter while you are waiting for the hot pot to be ready.
Mango flavour Lotus Slices, Taiwanese-styled kim chee and vinaigrette plum tomatoes
Steamboat Ingredients – Assorted meat balls
Squid ball, duck ball, spicy ball, wasabi ball, king prawn ball and Taiwanese mochi
Customised your own signature dipping sauce - mix together sesame sauce, egg yoke, shallots, shichimi.
Six Types of Soup Base:
Sukiyaki, Lake Salt, Tonkatsu, Spicy, Herbal and Tom Yam
The recommended soup is the Lake Salt Soup and the Sukiyaki Soup. The salt used to create the Lake Salt soup is also imported from the dry lake bed in Taiwan. Sliced meats are best cook it direct in the Sukiyaki soup. Dip meat into the golden egg yoke before you cook it in the sukiyaki soup to enhances the texture and juiciness of the meat.
This restaurant is trying to introduce the Taiwanese way of eating hot pot into Malaysian culture where it is available all year and all day long, for lunch, dinner and supper.
Signature Appetizers
Mansing lotus pieces,
Golden pickles (Taiwanese-styled kim chee)
Vinaigrette plum tomatoes
Featured Soup Base: Sukiyaki Soup, Lake Salt Soup, Tonkatsu Soup, Spicy Soup, Herbal Soup and Tomyam Soup
Specially Selected Meat: Australian Striploin, Australian Ribeye, Lamb Shoulder Roll, Pork Belly, Pork Shoulder, Chicken Fillet and Duck Roll

Ingredient for Dipping and Sauce: Green Onion, Garlic, Chili, Thai Chili Sauce, Fruit Sauce, Satay Paste, Soy Sauce, Parsley, Sesame Sauce ans Bean Curd

Side Dishes: Udon Noodles, Glass Noodles, Spinach Noodles, Bean Curd Skin, Tofu Puff, Fried Bread Stick and Braised Pork Rice

Steamboat Ingredients: Mochi, Wasabi Ball, Hot Sesame Bun, Taro Fish Ball, Sincere Ball, Curry fish ball, Cheese fish tofu, Cheese Prawn Ball, Premium Prawn Ball, Red Heart Ball, Mushroom Fish Ball, Premium Cuttlefish Ball, Pork Tendon Ball, Fish and Squid Mixture, Ham ball, White Fish Ball, Abalone Slice, Special Tofu, Tamago and Handmade Meat Ball
Vegetables: Carrot, White Carrot, Abalone Mushroom, Golden Mushroom, Mushroom, Cabbage, Pumpkin, Tomato, Chinese Yam, Sweet Potato, Chieh Gua, Black Fungus, Bak Choy, Yau Mak and Eggplant
Dessert: Red Bean Soup, Ice Cream and Sweet Lemon Slice Thank you for reading our posts. Our team media coverage touches mostly on lifestyle events and focuses on happening scenes in Kuala Lumpur and Kota Kinabalu. Invite us for food reviews, travel and hotel reviews, KL clubbing reviews and product launches. Our other interests include the movies, technology and photography. Subscribe to my facebook page. Contact us via my email at: [email protected] or [email protected]


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