The place is pretty popular, judging from the Saturday night crowd. The resto seemed quite understaffed during our visit, with only one or two staff attending to the entire floor. It took awhile and several Steamboat Delivery Puchong attempts calling the waiters over before they brought the menu. We ordered a set for three pax, which was puchong seafood steamboat than enough for the four of us. It had the usual suspects: tofu pok, bean curd sheets, sui gao pork dumplingspork balls, fish balls and fish slices on a bed of vegetables.
There puchong seafood steamboat also yee mee, bihun and eggs. Waiting for the soup to boil. You can choose to get the clear soup base, or the tomyum one at an additional cost. You can order other items ala carte. PS: I do not recommend getting the squid. It costs RM13 per plate and they shrivel up after cooking. Was literally combing the bottom of the pot trying to look for the tiny pieces.
The ingredients were fresh. The seafood cheese tofu was my puchong seafood steamboat, and the fish items like the fishballs were good too; had a nice bouncy bite to puchong seafood steamboat. Soup base was decent � I think they taste puchong seafood steamboat standard at most hotpot places.
A nice add-on to get is the fried chicken wings RM2. Marinated well with a robust flavour, crispy skin and tender juicy insides. I like century egg with porridge, so I ordered a plate.
It was quite pricey at RM8 you can get one for about RM2 at the market. They were served cold puchong seafood steamboat it felt a little geli, but tasted way better after dunking them in the soup. Puchong seafood steamboat has a strong flavour of ammonia, which those unused to it might find unpleasant. Service is slow; our drinks were sitting on the counter for the longest puchong seafood steamboat � in the end we got up and got it.
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