Hotpot @ Feng Wang Fu Hotpot, Fahrenheit 88, Bukit Bintang

Intense, spicy and a whole lot of fun, this has made the simple steamboat meal into something more. So much more. Feng Wang Fu Hotpot, or FWF in short, specialises in the spicy Chengdu style hotpot. Touted by pundits to be like the infamous Hai Di Lao but better and without the crowd, it was a must try for some. Being very rainy these past few days, a bubbling cauldron of broth is what I need to warm the cockles of my heart. 

Before the crowd cometh 

But if you want to get your cockles warm, you got to be there early. As the place is slowly gaining momentum, so are the lines. So coming early is always a good idea. Additionally, do note that each table is given a 2 hour time limit. Its no buffet, but as the crowds do build up, its a store policy. Before you begin you need to choose the broth for your hotpot. A patron is given 4 choices: mala, tomato, pork bone or mushroom. And if you are a newcomer like me and spoilt for choice, why not take 3? So my party of 2 got involved with everything sans the mushroom. You can choose the standard spice level or the "extra". Being my first time and remembering the reckoning I had in K Fry eons ago (click here), I sided on the side of caution. The next on the line will be your ingredients for your hotpot. And we got an interesting mix of vegetables and meat to even things out. 

Magic in the making

Once you are sent to your seat, the waiting staff will then prepare a chutney of astounding proportions. This sounds like an unnecessary exaggeration. But it was not. A simple chutney made of coriander, parsley, garlic and  chillies, combined with some of their house sauces was a burst of vibrant, intense and fresh flavours. It was a great condiment to the hotpot ingredients that followed. Even eating on its own seems justifiable. It was that good. 

Loaded!

How about the hotpot itself? The pork bone broth was a simple yet satisfying pork based soup, which was spiked with some dried dates and mushroom. The tomato soup was surprisingly flavourful and packed alot of punch. Imagine a minestrone made using Chinese ingredients and you get the jist. The knockout was definitely the mala portion of the pot. Loaded with dried chillies and Szechuan pepper corns, it was like molten magma as it bubbles away. It was strong, spicy and has a flavour profile which was surprisingly complex. It had a strong sandalwood aroma, being dried chillies It had overtures of juniper berry-like zestiness, most likely from the peppercorns. Which ironically enough are actually berries. But I digress. 

I now actually wonder if that petal was edible. 

Being a hotpot, some streaky pork was a must order and it worked well with all three types. I especially liked it with the coriander chutney after it was bathed in that fiery mala lava. The fresh aromatics was able to cut some of the heat and yet improve the flavours of the pork. But if you want something more special, then their bamboo shrimp past is a must order. 

Majestic!

The shrimp paste was truly special as it was like har kao paste but made into succulent meatballs. Well seasoned and goes well with any broth, this is a must order. Most tables seem to have ordered it as well. One of my favourites of the night. And do not worry, you do not need to dig the shrimp paste out, as the staff will make them into meatballs nicely for you. 

Gotta makes things a little interesting, am I right? 

However, if you want to go the extra mile in terms of uniqueness, why not get the duck intestines? Yeap you heard that right. Yet it was much tastier than it sounds. Its look was not very appetizing though.  Imagine pink ribbons that somehow suffered a manufactured defect in a circus' supplies factory. 

Hmm...seems more appetizing now? 

But once it was cooked, it tasted much better than it sounds. For this the mala is in order as the chilli will kill off any gaminess that the intestines may have. It had a rubbery texture that some people may not like. It was enjoyable for me though. 

Tasty a'slurping. 

To round off the meal, we had a serving of  hand made noodles and also a plate of dumplings. Both were quite good and their flavours were enhanced with, you guessed it, the chutney. I have no idea what is in that thing, but it was awesome. Was it black magic? 

The legend

In terms of drinks, you are already given some Chinese tea once a table is set. But if you need some fodder to cut the flames, a can of proper herbal tea will be the most ideal heat buster. And there is nothing that fits the bill better than Jia Duo Bao. Also when you end your meal, the establishment also provides the patrons with a non-alcoholic fruity digestif. The perfect night cap. 

Cheers!

Overall, this was a great dining experience indeed. The decor was pretty astounding and it made you feel like you just infiltrated the Forbidden Palace. Red wooden furniture, clay koi installments and a golden dragon head (!) to greet you at the front door, you feel like you are in medieval China in more ways than one. 

Roar!

With an overall bill of about RM200, I think the price is somewhat justified. The triple pot broth for starters was for RM42. And the ingredients do vary in prices. As a gauge, the most expensive that we had was the shrimp paste which stood for RM38, and a serving of pork belly was RM22. 

Front of the house. 

In the end, this was a thoroughly enjoyable meal and a must go if you like to be more interactive with your food. Of course having good company is essential too for communal eating like a hotpot, which I was very lucky to have. Fancy giving FWF a go? Then the address is as follows:

Jalan Bukit Bintang, C1213-G, 55100 Kuala Lumpur