Comfort Dishes and Healthy Greens
Xiao Lao Wang has been making headlines with its
signature hotpots since years back. Ardent foodies know where to head for
soothing pots of delectable hotpot broths. Everything is made from scratch in
the kitchen where passionate owner and chef Andy Ong and his partner-in-crime
Pamela Jan showcases Chinese soul food at its best.
The
owners also owned Lammeeya where
foodies slurp up tasty bowls of eggy gravy coated plump lam mee noodles along
with housemade meat dumplings. At Xiao Lao Wang, diners can also enjoy an array
of Chinese dishes that is familiar on our daily meals. What Xiao Lao Wang can
assure their diners is that they can definitely enjoy comfort food at the
eatery.
The
ambiance also echoes pleasantry with the décor showcasing some of the owner’s
own private collections of antiques set with an eclectic mix of modernity. One
can choose to dine at both side of the restaurants where Lammeeya offers modern
and simple bright minimalist décor or at Xiao
Lao Wang’s oriental classic ambiance.
Enough
said about the restaurants and let’s get down to the new menu available. Extending
their menu to offer more classic familiar good eats, Xiao Lao Wang has added Curry Fish Head to their daily menu along
with bio-dynamics vegetables for that healthier option.
To
start off the meal, the owners offered a delicious and refreshing wolfberry puree
drink called Ningxia Red. A superfood
drink made from all the goodness of wolfberries, pomegranate and berries, it
has a lovely tangy freshness when served chilled.
The
limelight of the meal was definitely the Curry
Fish Head (RM58 small, RM98 medium, RM128 large). Filled to the brim and
loaded with big chunks of meaty fish head drenched in thick curry gravy, the
dish warrants orders of piping hot steamed rice.
Unlike
some places where the base curry is made in big portions, Xiao Lao Wang makes all their Curry Fish Head from scratch upon
orders. Freshness is key to the owners. Using the freshest ingredients possible,
Xiao Lao Wang uses the market’s freshest fish head available along with other
locally source produce.
The
curry gravy has a well-balance richness of spices and heat that is enjoyable.
The fish head pieces is cooked well with enough meaty fish meat along with gelatinous
bits to satiate diners of all ages. Along with the fish head, one can also tuck
into blanched lady fingers, tau pok, eggplant, cabbage and more. It’s literally
a one-pot wonder meal!
Though
bio-dynamic is rather similar to organic cultivation, bio-dynamic farming goes
one step further to produce everything from A to Z on its premise. Bio-dynamic
vegetables are available for purchase at Xiao Lao Wang depending on their stock
of the day.
Our
dish of Bio-Dynamic Pea Sprouts with Egg
White (RM18.90) was delicious with tender and smooth pea sprout leaves
blanketed with soft egg white gravy. The tender sweetness of the pea sprouts is
so good that even the little ones enjoyed this dish very much.
We
also had the Bio-Dynamic Xiao Bai Chai
(RM15.90) served in a pool of light soy sauce and finished with shredded ginger,
spring onion and chili. The light crisp greens is very tasty and easy to enjoy.
The
simple rendition of beancurd in Salted
Chilli Tofu (RM18) was perhaps the most popular dish among our table since
it was quickly polished off. Deep fried tofu cubes topped with that tantalizing
bits of aromatics are so good, it can even be enjoyed on its own as a snack or
with rice.
Although
the order of Tomato Scrambled Egg
(RM11.90) was for the little ones, the adults simply couldn’t resist stealing a
few spoonful of the dish. Fluffy scramble eggs covered in a lightly sweet and
tangy tomato sauce brought back some delicious childhood memories of yesteryear
flavours that parents used to whip up for us.
The
lightly boozed up Rice Wine Chicken
(RM18 small, RM23 big) is another dish to order. The sweetness of the wine
along with the savory notes of the soy sauce with hints of gingery flavour hit
all the right notes. The chicken is also tender and juicy, rendering much satisfaction
when savored with rice.
The
Plum Sauce Chicken (RM18 small, RM23
big) has crispy fried chicken glazed with a gingery plum sauce. The crispy
texture of the chicken made the dish addictively delectable.
If
one has to order a noodle dish, the Signature
Yee Mee (RM28) came highly recommended. Braised soft yee mee noodles with
lots of greens and mushrooms are finished with lots of shredded golden egg
omelette. The slippery smooth egg noodles is tasty and pretty much a
well-favored dish by everyone that evening.
Xiao Lao Wang is indeed famous for their hotpot and
one simply should try their signature Housemade
Pickled Cabbage Pork Belly Soup (RM58 small for 1-4 persons, RM68 large for
5-8 persons). The pickled cabbage is made in house and provides the base of
flavours for this delicious unique hotpot. The piquant tangy notes of the ‘suan
cai’ or pickled cabbage makes a robust broth base along with some dried chili
to add a gentle undertone of heat and some fresh cherry tomatoes for freshness.
One
should order the Pork Belly Slices
(RM9.90/100g small, RM15.90/150g large) or any other preferred meat such as
chicken or lamb to add to the hotpot.
The succulent pork belly slices can further
be enjoyed with the array of sauces available as condiments. Our spicy Sichuan
chili spiced up sauce goes very well with the pork belly.
Add
the Bio-Dynamic Pea Sprouts (RM6.90
per 180gm) for some goodness greens… or pick your choice of others such as Bai
Cai, Nai Bai, Fu Kwai Choi, Cabbage, Pumpkin and more…
Another
ingredient to order for the hotpot is the Housemade
Mushroom Pork Balls (RM12.90). The texture and flavours of the pork balls
when cooked in the hotpot is sublime, so much so that we would have love to
order another round if we have not been so full.
A
very satisfying meal at Xiao Lao Wang!
XIAO
LAO WANG HOTPOT
100-G021, The School at
JAYA One,
72A, Jalan University,
46200 Petaling Jaya
Tel: 03-7496 0670
Business Hours:
Mon to Sun - 5pm to 10.30pm
