Among all the a la carte items we had, the tiger prawns, sea bass, dumpling, herbal chicken and pork ribs were all great – provided that you pick the right sauces to go with them.
With the concerns over healthy lifestyle, hotpot devotees have found their way out and now, steamed hotpot seems to be the rage. The idea was started in China- heating the distilled water produces heat to cook the food, there will be a dish at the bottom of the pot to collect the water vapor and essence of the steamed food. MQL Steamed Hotpot is first of its kind at Icon City, Bukit Mertajam. The idea is to serve the food in its unadulterated best, without adding additional seasonings or flavors to the food. Foods are steamed dish by dish on the table, with a fixed sequence (with induction stove fit seamlessly onto the table). The trained servers will advise the sequence as well as the cooking time. Seasonings and marination are minimal so diners get to enjoy the natural flavors of the ingredients. Guests can choose from different set menus but each set combo is carefully paired with balanced elements; the fully air-conditioned restaurant is most suitable for family dinners. MQL can be found on the 2nd floor, right above St. Espresso at Icon City, Bukit Mertajam.
For first timers like us, we did not know what to choose; the server gladly recommended us their signature Duck Pot. The pot consists of half bird of Duck, some Radish, Goji Berries while crunchy greens like Enoki, Eryngii, Broccoli, Cauliflower, Lettuce and Cabbage were served separately; as well as two servings of Yee Mee. The seemingly invigorating broth was crystal clear, sans the thick layer of revolting grease; clean in taste and light on the palate, with a mellow acidity which I presumed from the Chinese Pickled Mustard. It was especially comforting to be enjoyed during a chilly rainy evening.
