18 July 2022
By John and Aurora Ng
If you are craving for something spicy like the Claypot Nyonya Curry Salmon Fish Head
or something unique like the ‘Steamboat Porridge,’ Spicypot Kitchen is the perfect place to go!
Retirees, with plenty of time to travel in groups on weekdays on the MRT, or anyone with wheels, will soon discover this restaurant specialises in both Eastern and Western `treasure pots.’ .
The menu is truly international. To say that the dishes here are not authentic is simply doing an injustice to Cheong Seng Chow, because he works on every one of his recipes based on the tastes that people enjoy.
Fondly known as ‘Opera’ to his friends, Cheong is no newbie in the food business. Although he came from a different industry, he is a self-made chef who is willing to try something new.
From Italian fusion pasta and Grilled Lamb Rack to the
served with rice and sambal, and Claypot Nyonya Curry Salmon Fish Head, everyone is spoiled for choice on what to pick from the menu.
The 64-year-old, who has spent a major part of his life – 22 years, to be precise – running his family scuba diving business decided to set up this restaurant at Seri Wahyu Residensi in Taman Wahyu, a short drive from Kepong, in June last year. The restaurant is a perfect extension of his retirement plan because of his love for food.
“Over the years, I love to cook and experiment with different recipes that no one has tried before,” he said. “All the dishes here are, in fact, my own recipes.”
Signature Dishes
One of Cheong’s signature dishes is the Claypot Nyonya Curry Salmon Fish Head. The salmon fish head is big in proportion and it is deliciously succulent.
The spiciness of the Nyonya curry tastes just right for us. To top it off, lady fingers are added into the dish to give it a natural sweet fragrance.
Why salmon? Cheong explains: “A Dutch friend of mine imports salmon in container loads for his thriving smoked salmon business. I buy from him both the trimmings and the fish heads, which I use in our curry fish head dishes.”
He uses the salmon trimmings and other dried seafood to prepare the seafood porridge-based broth, which is now his latest addition to the list of “unique” dishes on his menu.
“Seafood is then cooked in the hotpot using the seafood porridge broth,” he explains. “Because the taste of the broth is acceptable to both the young and the old, this is a family treat. We hope to set a new trend for family dining, when we launch our ‘Steamboat Porridge.’”
Seafood Aglio Olio is for all Italian seafood spaghetti lovers. Being fans of Italian pasta ourselves, we could not resist this magnificent dish, except that for children who do not eat spicy food, this dish can be slightly too spicy for them.
Even though it doesn’t sound that “special” since you can find it almost everywhere, I (John) will still recommend trying this dish. There are enough prawns and mussels to satisfy one’s craving for seafood.
The prawns are easy to peel and the mussels cooked to just the right texture, and because they taste great, it is easy to finish all 10 prawns and cockles in just one serving!
For people who love lamb, Spicypot’s Grilled Lamb Rack, served with some vegetables and mashed potato, simply tastes exquisite. The mashed potato isn’t moist but admittedly, the taste of the pepper sauce was amazing.
On the menu, they have many different varieties of soup to choose from. We recommend oxtail stew – or chicken stew, for those who do not take beef – which is a favour
ite among Westerners living in neighbouring Lakeview Residence, or nearby Mont Kiara. Both these stews have a rich combination of different spices that give one the ‘oomph.’
Nibbling the oxtail’s meat off the bone can be a thrilling experience. The meat does not stick to the bone, that means it was cooked perfectly.
Depending on individual teastes, but because we love to oxtail stew from an Indian restaurant in Damansara Perdana, this is the soup we would recommend to end the meal with before leaving the restaurant.
This respresents the views of two young writers, John Ng (14 years old) and Aurora (11 years old)
How to get there:
Address:G-G-05, Seri Wahyu Residensi, No 68, Jalan Sibu, Taman Wahyu, Batu Caves, 68100 Kuala Lumpur.
Contact Tel::03-97753869
Whatsapp: wa.me/+60103446183
Opening Hours:11:00AM - 9:00PM (resting time: 3.00PM - 4.30PM , and closed on Tuesdays)
Nearest MRT station: Taman Wahyu and Sri Delima, but need to take a Grab/Taxi to the restaurant.
Waze Location: https://waze.com/ul/hw2863834z
Google Map Location: https://goo.gl/maps/kAdtbxSEpa5HibcPA
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