Steamboat is a very popular in Kuala Lumpur. Most outlet will serves it in many different broth i.e. Clear Soup, Tom Yam, Herbal and some are porridge base.
At this Tai Tao Steamboat located at No. 97, Jalan 11/62A, Bandar Menjalara, Kuala Lumpur, Kepong, they have a very unique concoction that I have tried for the first time which is a Wine based. According to the owner, his nick name is Tai Tao – the wine which are used for the steamboat here is a mixture of three wine namely White Wine, Yellow Wine & “Hsiao Heng” Wine.
We started off with the clear soup based for the other stuff i.e fishball, foo chuk, vegetable and so forth.
As you can see from the photo, the concoction came in a separate bowl i.e. the mixture is served with prawns, ginger and “Mok yee” black fungus. We were a bit skeptical about trying this new type of steamboat but what a surprise when we eat it.
It tasted like the Wine Chicken that post natal mother take during confinement. Another way to express it, was like drinking Hot SAKE and you can feel the wine flowing down from your throat to the stomach which is extremely tummy warming during cold raining evening.
The freshnest of the prawns makes it a perfect combination. It would have been even better if we had some “Choy Yin (farm)” Chicken as well. You can add the beehoon into wine broth for your finale.
If you want to try something different for steamboat, this has to be it. Don;t worry the wine will not make you drunk as when it is boiling the alcohol content gets evaporated.