Youmiqi Cuisine — Restaurant in Kuala Lumpur

I seldom eat at expensive Chinese restaurants, but today was an exception. The food was so good, it blew me (a non chinese food fan) away. I was eating with a group of about 20 people, and so we got seated in the private room that was complete with a karaoke machine.

There were some pickled mango slices on the table, and it was quite refreshing. Crunchy and not too sweet, the sourness of the sour plum balanced out the sweetness of the mango. The dishes came, one by one, and we were absolutely amazed and impressed.

First came the Master Chef Flaming prawns. The waiter spread raw prawns out on the stove in the middle of the table, and cooked it using a unique way. He poured rice wine all over the prawns, and set them on fire with a lighter, resulting in juicy, fat and delicious pieces of prawns. Each bite into the prawn was pure bliss, the prawn was soaked to the brink with juice and rice wine, which made it very flavourful. It tasted rather fresh as well. I think this was my favorite dish throughout the whole course, definitely a must try!

Next was 辣子鸡，which is basically cubes of fried tender chicken, cooked with dried chilli and scallions to give it that spice. It was crispy, tender, and fire🔥. Garlic oil fried gourd was next. I’m personally not a fan of gourds, but the amount of garlic oil and the fried diced garlic paired with some vermicelli noods on the gourds, nobody was saying no to this.

Two plates of steamed vermicelli rolls came next that were delicate and really appetizing. I wolfed so many down because of how good it was, after all, I’m a big fan of Chee Cheong Fan! Platters of fish balls were served nect, and it was actually lile gourmet dim sum. All of the meat tasted fresh and tender, definitely approved!

We also tried potato shreds that were spicy and sour, roasted pork that was charred with a hint of sweetness. Next was the Shunde Braised seafood stew, and boy, was this stunning. The soup was so heavenly and comforting paired with the rice, and the slices of fish in the stew were defined perfection. It went down smooth, and I just couldn’t stop eating it.

The final dish was non other than the Shunde Signature Roasted Standing Ovation Chicken!🍗 The skin on it was so fragrant and crispy, and the meat was so super soft and tender that even the breast part wasn’t firm at all. Dipped in the Chilli Garlic sauce, everybite was delicioso!

Dessert was fried milk biscuits and mashed yam, both were ok. Wasn’t a super big fan of it , but didn’t dislike it.Prices are definitely on the high side, since its a high end restaurant. But the dishes are really good and its worth to give...

Pre-MCO visit

Youmiqi 有米气 has been in the Shunde food scene for a long time. Making Old Klang Road (very near to Mid Valley Megamall) it's home for many many years, Shunde is Cantonese food originated from the Guangdong province.

For the longest time, Shunde cuisine focus on "Xian" (鮮) - the freshness and umami taste in each and every dish. This brand was already established in Guangdong province of China, and brought in by local businessman. For the uninitiated, Shunde style of cooking is similar to our own Cantonese style of cooking.

We arrived very early that evening, just as they had just opened their door for business. Only few limited parkings available in front of the restaurant. You'd probably notice few lion dance head hanging in one part of the restaurants as you explore this standalone building - I'd guess a former bungalow turned into commercial purpose. As there were only two of us, we couldn't order much... Sticking to our original plan with 2 other dishes.

◾Shunde Braised Live Seafood - one of the signature dishes of Youmiqi. Everything was served in a huge copper wok, the seafood hotpot can be customised based on sizes (number of diners) and ingredients. The available seafood will be listed, and I just ordered crabs and fresh oysters. The addition of seafood actually made the broth thicker and sweeter as time goes by. I could use enjoy the seafood and drink up the broth if I want to. Price varies depending on type of seafood that you choose. ◾Pan fried black fungus with fish paste - simply love the flavourful and springy-ness of the fish paste stuffed on the black fungus which provides the much needed crunch. ◾Pan fried fish lips - when I saw the fish lips in the menu, I tak boleh tahan and must order this dish. Packed with the collagen and I simply love sucking everything down to the bone. If you love fish lips, order this.

Another signature dish will be their porridge steamboat but this will wait until my next venture do this location. I'd say it's worth coming for the seafood hotpot alone.. but it can be a very expensive affair if you order the...

Overall food is ok but nothing to shout about except for the Garlic Prawn & BBQ Chicken. Staff is not experience and could provide good recommendation even in term of portion and will only try to push for high price food. There are staff/contractor walking in and out of the room just to get to the aquarium where they seafood is placed, FYI there is another door (from outside) where can go to the aquarium area which do not have to pass by our room (maybe slightly further). please be careful when you order seafood as I don’t think they are honest in term of the weight. I ordered clay pot crab with Bihun and was told RM 170 per kg for the crab. The captain told me 800g per crab. I ordered 3 crab and they charged me 2.4Kg which the size of the crab I personally feel is 500-600g per crab = 1.8Kg max (she already charged me 2.4Kg during my order even they have not weighted the crab, because can be seen from her handheld order device). I raised my concerned and the captain came back to me and told me is 760g per crab and they round up to 800g. I told her I don’t agree with her and even it’s 760g, you shouldn’t charge me 800g. The kitchen brought a crab and weighted in front of me showing 800g and I told him it’s definitely much bigger than what we had. He told me it’s the same then I ask the waiter to bring the shell of the crab to compare, then the chef immediately brush me of by saying the size is smaller after cooked. The shell will shrink after cooked, Seriously? Anyway, I am tired arguing with them, pay and leave..

A very un honest...