One thing i really miss having in KL is Szechuan hotpot. Surprisingly, Melbourne carries some very decent ones that can rival with the ones in CHINA/ Hongkong.
I remember back were the days as a student, those AUD18.90 eat-all-you-can hotpot was all we could yearn for. Me and Crazieapple can stick our butt in the hotpot shop for endless time (more than 3 hours i think) especially during winters while we happily order plates after plates of slice beef, slice lambs and many other offerings. We would starve ourselves crazy during lunch just so that our tummy will have an expandable space for more food during dinner. Needless to say, the waiters werent particularly happy to see us as we were always the last to leave.
So how does Xiao Fei Yang flairs in comparison to those in Melbourne?
Not very well, i'm afraid. And here i swear there's no biasness whatsoever in the judgement.
It also doesn't help that dishes was pretty pricy. Try RM18 for a plate of slice beef and RM6-8 for a plate of balls (i.e. fish/ beef/ cuttlefish etc) Between two of us, we spent RM180+ i mean.. where's our fine dine cutleries!?
My main intention of the visit however was for the spicy szechuan soup base, which unfortunately lacks the spicy kick despite a thick layer of chilli oil and many floating pieces of dried chilli in the soup. We've even requested for extra spicy (+RM2) which fails to satisfy my terrible spicy tastebuds. Still it was still decent for hotpot lover like me, if only if its tad bit more spicy =)
Our recommendation for you to order "yu bao dan" fishball with roe fillings. It's absolutely divine!