HoChiak Steamboat at Kuchai Entrepreneurs Park: Restaurant Review

Bustling on a Friday night, HoChiak strives to live up to its name & stand out amid Kuchai Lama’s crowded steamboat scene.

Variety is the Virtue

Variety is the virtue of HoChiak; the seafood selection is encyclopaedic, so whether you’re seeking whole pomfrets, little-neck clams, scallops, jellyfish, mussels or abalone, or processed fare like fish cakes, crab sticks, lobster balls or prawn dumplings, there’s probably something here for every idoliser of the ocean’s harvest.

Prices Seem Reasonable

From quail eggs to pork meatballs, Chinese cabbage to corn & white jade mushrooms, there are bound to be both hits & misses, but our overall impression remains positive. This won’t convert steamboat sceptics into supporters, but that’s OK. Prices seem reasonable; a plate of, say, Pulau Ketam fish balls costs RM4, meat balls are RM5, while fish maw is RM10.80.

The Broth

For folks who focus on the broth, HoChiak’s specifications swirl from the mild & milky herbal to the spicy Sichuan Mala; each begins boiling in an understated fashion but flourishes in flavour as the meal matures & more food is popped into the hot pot.

BBQ

HoChiak also delves into BBQ – we might skip the mushy cheese-&-curry stuffed crab (RM11.80), but some of the skewers, which span pork, beef, lamb, chicken, sausage & bacon (starting from RM2.50 each), might work well enough for customers who want to bite down on meat. And for the drinkers, HoChiak doesn’t serve wine, but you can bring your own. Many thanks to the HoChiak team for hosting this meal.