Mei Chi Xuan @ Kota Damansara

It was another food bloggers meet up last month. This time we were heading to Mei Chi Xuan upon Sid’s invitation. Thanks Sid and also Chef Steven Cheng for preparing us a wonderful hearty meal. We truly enjoyed it.

At first I thought we (Christine, Chris and I and Sugar Bean) were there quite on time but got surprise when we saw other food bloggers were already seated and chatted with one another. ‘Oopps’ were we late?! My stomach screwed a little. Besides KampungboyCitygal and Big Boys Oven, we were introduced to Foodie Lianne and Joanne. It was sooooo nice to meet you ^^


Shall we begin our dinner?!





The dinner started at 9pm and I was extremely hungry. Firstly, we had the …

What’s this?!

Yeahhh… you got it, that’s the Lobster Sashimi (priced at Rm 13 per 100gram) was firstly served. Note that a week of prior notice is needed. Do call up and make your reservation.

I have tried Lobster Sashimi for several times in the very Japanese style where I had it with Wasabi. This was my very first time having Lobster Sashimi by simmering the sashimi in a pot of Superior Soup. The soup was prepared by lou gai 老鸡 (“old-chicken”?! It’s kinda hard for me to translate it into English), lean pork 瘦肉, chicken feet鸡脚, kam wah fo tui金华火腿 and double boiled for 2 days. TWO DAYS!!! No wonder the Soup was full with essence of each ingredient. kam wah fo tui 金华火腿 was used to give the salty flavour to the soup while the chicken feet鸡脚 was used to provide the stickiness and gelatinous to the broth. Preparing such an essence-full broth was never an easy task.

The shimmered Lobster Sashimi tasted juicy and ‘bouncy’ and lively. You just can’t resist having more if you love seafood.

“Quack quack” here came the 8 Treasured Duck 八宝鸭 priced at Rm 80.

It was a dish that took up 2 hours preparation time and was stuffed with 8 treasures inside its stomach. There were chestnuts, lotus seeds, mushrooms, lap cheong, carrots…
Hmmm… the duck meat had the fragrant of each ingredient. I supposed not many Chefs can make this flawlessly nowadays. Yum! ~

Lobster Noodles was prepared by using the remainder Lobster head and shell from the Sashimi we had earlier and so, there won’t be any wastage on every parts of the Lobster.

Hmm, it was so yummylicious. The Yee Mien was boosted up by the fresh Lobster.

Slurp-slurp, each of us had some plates.

Next up, the Dried Oyster with Stuffing “Hoi See Fatt Choy” priced at Rm 50.

There was the dried oyster stuffed in the fish cake and had concentrated light sauce decanted over the dried oyster with stuffing.

Golden Pumpkin with tofu 黄金满府 at the price of Rm 20. There were soften-pumpkin slices in between the tofu. Chef Steven was using own made tofu to cook this dish. Chef Steven loves to share his experiences and recipe with us. As I noticed, he was animated when he was explaining us the ways of making tofu. There were sparkles in his eyes when we were having conversation on food and cooking.

Needless to say, this tofu was fabulous. The yellowish gravy was actually the natural colour from the blended pumpkin. And this dish resembles one of the Chinese New Year dishes. 黄金 = gold, 满 = full, 府 = house… That’s why Chef Steven came up with this. Besides this, the Dried Oyster with Stuffing is only available in Chinese New Year menu.

While we were enjoying the tofu, the upcoming dish was the Boneless Fish with Meat Paste 无骨胶鱼 priced at Rm 18. The fish has to be de-boned first and its flesh is taken out. The flesh is then added and mixed with pork and seasoning. And they are stuffed into the fish skin before cook to its perfection.

The concentrated sauce prepared was actually their special barbecue sauce. The used of tomato sauce gave a little sweeten flavour to the sauce.

Deep Fried Fish Baits, Pak Fan Yu (Rm 20) had my attention too. This fried stuff looked alluring. Aiks… we should have this first before the Boneless Fish with Meat Paste as the strong flavored barbeque sauce of the Boneless Fishpaste had overtook the taste of Deep Fried Fish Baits.

I was really full and only able to have a mouthful of this Fried Potato with XO Sauce (priced at Rm 15). There were potatoes, green peppers, carrots and chilies are cut into tiny slices and cooked with the right amount of XO sauce. hulalaaa, I love this as it was slightly spicy. Too bad that all of us were full-up and weren’t able to finish up this Fried Potato with XO Sauce.

Finally came in the dessert. The Coffee Agar-agar with kiwi seed. This was new to me too! Coffee flavor and kiwi seed in the jelly. Maybe I shall try it out at home and share up with family?! ^^v

Is that only these?!!!

No-no-no, the very thoughtful Sunny from Big Boys Oven prepared us these gorgeous desserts! He named it as Lychee and Chestnut Light Cheese Cake.

Yes, there was slightly light lychee flavour and chestnut cream surrounded the custard cream on top of the cake base. The cheese cake base was a little dense but they were irresistible. Yummy! I love Big Boys Oven’s cake! Guess what?! Esiong from Sugar Bean had 2 cakes!

And… we had a small celebration with Christine for her birthday which was a day earlier with all the food bloggers that were present.

Thanks to Chef Steven for hosting us such a hearty and scrumptious dinner and thanks to Sid’s invitation and thanks to Sunny for the gorgeous Cheese Cake. The dishes we had as above (minus the dessert from BBO) is released a month before Chinese New Year. If you like the idea of Pumpkin with Tofu and the Dried Oyster with Stuffing, come and visit this place as they are only available during Chinese New Year


Mei Chi Xuan 美食轩海鲜饭店
No. 32A1, Jalan 5/10,
PJU 5 Dataran Sunway,
Kota Damansara,
47810 Petaling Jaya,
Selangor.

Tel: 03-61416122
H/P: 016-2783089 (Steven)