Flavor Food Steamboat restaurant in Jalan Burmah has overturns the traditional concept of steamboat (hot pot). Instead of the conventional aluminium or ceramic hot pot, a stone pot is being used in the center to simmer the ingredients together with a Satintail grass cover, serving the function to retain the aroma better.
A few unique base soup selections for healthy reason, namely coconut chicken, Agaricus (mushroom) chicken or flavor grouper fish head. Coconut chicken set is one of their proud signatures, as the concoction from fresh coconut water, dried coconut slices, free range chicken, water chestnut and bamboo fungus yield a very refreshing and delicate taste.
To ensure the state of freshness, every order is cooked on the spot. It is recommended to add the ingredients by stages to relish on the natural taste and sweetness of every ingredients contributing to the overall soup taste portfolio.
A few of the ala carte dishes that worthy try are their homemade signature prawn dumplings, signature meatballs and sliced pork belly. If prawns are available, do give it a shot as it comes from fresh catch of the day.
Each of the steamboat set is served along a choice of chicken rice or "lap mei rice" (waxed meat claypot rice). The steamed 'lap mei fun' used fragrance rice and lightly seasoned with soy sauce, then topped with generous amount of premium waxed meat. They practice the concept "every scoop of the rice has to be accompanied by a piece of meat".
The healthy selection of steamboat set is furthered boasted and complemented with home cooked refreshing drinks such as winter melon & red dates, hawthorn & goji berries and lemongrass & lemon.
Do take note each table is allocated of 2 hours to enjoy the steamboat session due to popular demand. Nevertheless, take your time and do not gobble the food to enjoy every bits of the steamboat essence. Trust us, 2 hours are more than enough.
Flavor Food Steamboat 原石锅
217M, Jalan Burmah, 10050, Georgetown, Penang
+6013 - 439 1986
Operation hours: 5.30 pm - 11:30pm (Closed on Sunday)
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*This article is published in Penang Food & Travel magazine.