My children, who were born in Asia, love Asian cuisine, and my daughter is particularly fond of hot pot. We were thus both thrilled about the opportunity to experience the hot pot buffet at Four Points by Sheraton Kuala Lumpur, City Centre.
The Weekend Hot Pot Buffet, at the Sichuan Kitchen located in Four Points by Sheraton KLCC, introduces a culinary journey helmed by Chef Justin Song, a Sichuan native whose passion for authentic Chinese cuisine is reflected in every dish.
The essence of Chef Song’s approach lies in the authenticity he brings to the table. The buffet is a testament to this, offering a variety of specially crafted broths. Diners can choose from five flavours ranging from the fiery Sichuan Mala to the sophisticated abalone, the earthy truffle mushroom, the soothing coconut chicken, and the bright tomato broth.
Each broth is designed to be both a dish on its own as well as a perfect complement to the vast array of ingredients available. During our visit we could choose two types of broth, so we opted for the coconut chicken and the Sichuan Mala. Whilst the chicken broth was nice, it was predictable. The Sichuan Mala however was great. Laced with chillies and peppercorns, it was salty and super spicy but very flavoursome.
Hot pot ingredients
The selection of ingredients at the buffet is meticulously selected to enhance the hot pot experience. Although initially it seems quite modest, there are enough options to keep everyone happy. The meats and seafood have offerings like spicy sliced chicken, beef rolls, fresh ocean prawns, clams, tender red snapper fillets, mussels and more. We focused on the seafood which was fresh and tasty. The vegetables, noodles, and various homemade pastes further added depth and texture to our pots.
The buffet which includes both lunch and dinner also offers such hot pot delicacies as cheese seafood tofu, layer tofu, bean curd ring roll as well as all sorts of meatballs like Fuzhou fish ball or cuttlefish ball. Meat lovers can opt for sliced lamb leg, sliced beef or lamb roll.
There was also a modest selection of salads with some interesting options such as Mala duck gizzard. We tried the spicy chicken skewer and that was tasty.
In keeping with the ethos of Sichuan Kitchen as a pork-free eatery, the buffet is accessible to a wide range of dietary preferences although probably the options for vegetarians are limited.
To conclude our meal on a sweet note, we tried the Sichuan Ice Jelly and a selection of fruits and cakes which provided a refreshing end to our dining experience.
For the menu and pricing, please check here.
If you’re hankering for Italian cuisine, head to Evolution at the adjacent Renaissance Kuala Lumpur!
We were invited by Four Points by Sheraton KLCC. As always, our opinions are honest and our own.
