Spicy or mild, Sichuan style
BOLD flavours using fragrant spices and distinct “mala” seasoning are some of the hallmarks of Sichuan cuisine.

Sichuan peppercorns and chilli combined adds to the addictive flavour of food from this southwestern province of China.

One of the ways to enjoy this cuisine is with a Sichuan hotpot, otherwise known as steamboat.

Four Points by Sheraton Kuala Lumpur, City Centre’s Sichuan Kitchen has introduced a Weekend Hot Pot Buffet curated by Sichuan-born chef Justin Song.

The buffet, prepared in the restaurant’s pork-free kitchen, is available for dinner on Fridays and Saturdays, and for lunch on Sundays.

The buffet features a choice of five hotpot broths, including its signature Sichuan Mala, and 35 to 50 fresh ingredients including premium meats, seafood and homemade pastes.

If the mala soup base is too spicy, tamer options include those of Abalone, Truffle Mushroom, Tomato and Coconut Chicken.

Opting for Sichuan Mala and abalone soup bases offered both spicy and mild broths.

Sichuan Mala and Abalone soup bases taking centre stage.

On its own, the mala broth was subtly flavoured with spices and aromatics like garlic, ginger, star anise and cloves.

It wasn’t too spicy that it overpowered ingredients that were later cooked in it.

Boiling beef and lamb in the broth seasoned the meats just enough to enjoy their natural flavours.

Cooking seafood such as prawns, mussels and clams in the broth gave the morsels a hint of sweetness.

After several rounds of boiling, the broth was aromatic and developed an umami taste from the simmered ingredients.

The abalone soup base started off slightly herbal and sweet, gradually changing in flavour based on ingredients added in.

Diners can mix ingredients to customise their dipping sauces. (Right) Sichuan-style cold dishes.

The two soups complemented each other, with the spicy intensity of the Sichuan broth balancing the subtle sweetness of the abalone base.

The ingredients at the buffet table were expansive, ranging from various types of fishballs to mushrooms and tofu.

A variety of leafy greens such as pak choi, choy sum and water spinach balanced out the meat-heavy ingredients.

We particularly enjoyed the homemade shrimp, fish and squid pastes that were already pre-rolled.

While waiting for the hotpot ingredients to cook, we sampled several Sichuan-style cold dishes.

The Mala Duck Gizzard had plenty of texture; a combination of tender yet chewy duck gizzard, with the numbing heat of Sichuan peppercorns.

In spite of its fiery appearance, the Spicy Chicken Skewer was not as intimidating as it seemed, as the chicken was tender and juicy.

Sichuan-style cold dishes.

There are also several fruits and dessert options to choose from, to end the spicy meal.

The Weekend Hot Pot Buffet is priced at RM168nett per person for dinner and RM138nett per person for lunch.

Sichuan Kitchen, Four Points by Sheraton Kuala Lumpur, City Centre, Corner of Jalan Sultan Ismail and Jalan Ampang. .(Tel: 03-2706 9099).

Business hours: Noon to 2.30pm and 6pm to 10pm (weekdays); noon to 3pm and 6pm to 10pm (weekends). Pork-free.

This is the writer’s personal observation and is not an endorsement by StarMetro.
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BOLD flavours using fragrant spices and distinct “mala” seasoning are some of the hallmarks of Sichuan cuisine.