Xiang Fu Xiang Cheng Hunan Restaurant @ The Scott Garden

Xiang Fu Xiang Cheng is a new Hunan restaurant located on the Level 1 of The Scott Garden. Hunan cuisine is one of the eight regional cuisines of China and is well known for its hot spicy flavor, fresh aroma and deep color. Common cooking techniques include stewing, frying, pot-roasting, braising, and smoking. Due to the high agricultural output of the region, ingredients for Hunan dishes are many and varied.

Xiang Fu Xiang Cheng Hunan Restaurant
1-47, The Scott Garden,
289, Jalan Kelang Lama,
58100, Kuala Lumpur
Tel: 03- 79825071
Business Hours: 11.00am- 11.00pm (Rest from 3.00pm- 5.30pm)
Facebook Page: Xiang Fu Xiang Cheng



Known for its liberal use of chili peppers, shallots and garlic, Xiang cuisine is known for being dry hot or purely hot, as opposed to the better known Sichuan cuisine, to which it is often compared. Sichuan cuisine is known for its distinctive "ma lat" (hot and numbing) seasoning and other complex flavour combinations, frequently employ Sichuan peppercorns along with chilies which are often dried, and utilizes more dried or preserved ingredients and condiments. Hunan Cuisine, on the other hand, is often spicier by pure chili content, contains a larger variety of fresh ingredients, and tends to be oilier. Another characteristic distinguishing Hunan cuisine from Sichuan cuisine is that, in general, Hunan cuisine uses smoked and cured goods in its dishes much more frequently.

Another feature of Hunan cuisine is that the menu changes with the seasons. In a hot and humid summer, a meal will usually start with cold dishes or a platter holding a selection of cold meats with chilies for opening the pores and keeping cool in the summer. In winter, a popular choice is the hot pot, thought to heat the blood in the cold months. A special hot pot called lover's hot pot is notable for splitting the pot into a spicy side and a milder side.



Snack, RM3.00



Hotplate Crystal Noodle, RM18.00

Fragrantly, sizzling hot springy tanghoon, flavor with soy sauce, chili, onion, garlic and shrimp...all stir-fried together

 

Tiger Stupes KouRou (Pork Braised Meat), RM22.00

Thinly slice braised pork belly covered over preserved vegetable with garlic and lots of chili, hot dish but very delicious. Highly recommended!

 

 

Hotplate Fish Topped with Minced Garlic and Chili, RM30.00

Deep fried fish served on hotplate, top with lots of minced garlic and chili...extremely good dish, a different good flavor from what we normally have, the taste of Hunan. Must order dish!!!

 

 

Pumpkin Cake, RM15.00

Crispy outside, chewy inside and sweet and has a nice pumpkin aroma, a good deep fried dessert.

 

 

 

Facebook Page: Xiang Fu Xiang Cheng


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I am Angeline (Yoga teacher, photographer and blogger). Thank you for reading my posts. My media coverage touches mostly on lifestyle events and focuses on happening scenes in Kuala Lumpur and Kota Kinabalu. I also write food reviews, travel and hotel reviews, KL clubbing reviews and product launches. My other interests include the movies, technology and photography. Subscribe to my facebook page. Contact me via my email at: [email protected]