SUBANG JAYA, Aug 3 — I get why hotpot is popular. It’s an easy way to feed a crowd, the ordering is simple, and with meat, seafood, vegetables and noodles, there’s something...
Enjoy super fresh cuts of beef in Chaoshan-style hotpot at USJ 19’s Chao Xing Fresh Beef Hotpot, and don’t forget the beef fried rice and fried beef ‘hor fun’
Where the former relies on a tallow base thick with chillies, spices and fermented bean paste, Chaoshan hotpot uses a clear beef broth, flavoured only lightly with white radish, corn and goji berries.The focus is squarely on fresh, hand-cut beef, with cuts ranging from lean meat to offal like tendon and tripe, all designed to be cooked briefly in the broth.
Orders are only sliced and prepared as they come in, and according to the restaurant, as little as three hours can pass between the cow’s last breath and the table. Any fresher and it would still be mooing at dinner.Perusing the selection of fresh cuts can be a touch tricky if you aren’t fluent in butcherspeak, but the placemats double as a helpful diagram showing which part of the cow each cut comes from.
Each cut comes with a card telling you how long it should be cooked for; this should be for 10 seconds. — Picture by Ethan LauPerhaps the best expression of fresh beef, Chaoshan style, is hidden under the unassuming English name “tender beef” .A classic in Chaoshan hotpot, the name refers to the thick strip of fat that rests on top of the lean meat.
The condiment station also offers the usual suspects: minced garlic, chopped scallions, coriander, soy sauce, vinegar and more, butHad your fill of meat but still want something more? Chao Xing has two impressive tricks up its sleeve.
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