Tucked in Bandar Puteri Puchong, Dragon Tiger Gate, a hotpot restaurant (located opposite Mr. DIY shop) specialises in Dragon Tiger broth charcoal hotpot. Hence, the name Dragon Tiger. When Yien mentioned the name of the restaurant is 龍虎門, which means “Dragon Tiger Gate” in English, a direct translation from Chinese characters. The name reminds me of some the olden Chinese movies and I kept imagining the restaurant with a huge arch with Dragon and Tiger sculptures on it. #imaginatingmuch
No. There’s no Dragon-Tiger-badass-arch entrance, just an ordinary entrance to the restaurant. The interior is simple yet classic with a touch of Chinese elements of huge wooden door and windows. Decorated with lanterns and what not for that hint of Chinese dining feel.
What impresses me was the table. When asked about the hole in the table whether they customised the table or did they get the table as it is with the hole in the middle to hold the charcoal stove. A lot of effort is being placed just the table itself. They bought the table and cut a hole for the charcoal stove. Fuuuuuu.. Best of all, having the charcoal stove right in the middle of the table, your legs don’t feel hot nor will you accidentally hit the cover while excitedly enjoying the hotpot.
Long before gas stove or electric stove were commonly used, charcoal stoves were the basic cooker back in those days. Nowadays, charcoal stoves are not widely used for various reasons: time consuming, expensive (charcoal is expensive), smokey, not suitable for indoor kitchen (all those smoke would trigger the smoke alarm), etc.. However, charcoal stoves do make a difference in cooking. The outcome of a cooking using charcoal stove is distinctive in the sense of flavour, fragrance and effort. Better when claypots are used instead of steel pots.
There are two soup base to choose from; Dragon Tiger and Pork Bone. The Dragon Tiger broth Dragon Tiger broth is made with specially selected herbs and fresh milk, it is spicy. There’s another option to have both broth in a pot, Mixed Broth. It is recommended to have the Dragon Tiger broth alone (or any choice of ONE soup) as it will be served in claypot. However, if you dining with mixed preferences diners, it’s better to opt for the Mixed Broth. Unfortunately, you loose out on the claypot which gives more fragrant and flavours to the soup.
Mixed Broth – Pork Bone (left) & Dragon Tiger (right)
Got to know that the Dragon Tiger broth is the owner’s uncle’s recipe and initially made as a type of seafood soup base. They adapted the broth into hotpot and bringing a whole new level of hotpot experience packed with Dragon Tiger wrath (like the saying Dragon’s wrath, Tiger’s courage).
I thought Dragon Tiger broth itself is very special and who knew their condiments play a big role as well. They serve 4 types of condiments and each sauces were homemade and from self invented recipes. Freshly made daily as well.
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Their menu is pretty extensive and comes with pictures to make ordering easier. Place your order on the order form.
A must have when having hotpot is meat slice. My favourite section of a hotpot is the meat slices. Be is pork, beef or lamb slices, I’ll have them all. Among them all, beef is my utmost favourite. Just shake the beef slice in the hotpot using chopstick for a few seconds, medium rare done. Yums!
For seafood, they have quite a range to choose from. Here, we ordered several types of seafood from fresh fish, prawns, squids, and mussels. They were all served in a big plate of seafood platter.
The usual hotpot/steamboat must haves are the balls. Fish balls, pork balls, beef balls, squid balls, crab balls….etc balls you can name. The bottom right is the special pork ball which has fillings in it. All the balls are bouncy and juicy as you bite into them. They’re hot, so beware!
To balance off all the proteins we’re having, vegetables are added into our hotpot. White carrot and lotus to add sweetness into the broth, crunchy greens and some deep fried fu chuk.
Chinese tea for that guilt free feeling. Heh..
And this special trio sour (lemon and lime juice and plum) drink to ease that bloatful feeling.
Overall, the price is reasonable for the various choices and freshness offered. One would ask, how to have charcoal hotpot in an indoor dining. To prevent the restaurant to be fogged with smoke, they use high quality charcoal and also gives a longer cooking time as higher quality charcoal burns out slower.
Dragon Tiger Gate Hotpot
No 19-G, Jalan Puteri 2/6, Bandar Puteri,
GPS Coordinates: 3.023173,101.61781
Tel: +6017 301 2326
Tagged: 2014, Bandar Puteri, broth, Charcoal, Chinese Cuisines, Dine with Annna, dinner, Dragon Tiger, Dragon Tiger Gate, fishballs, food, food porn, GPS Coordinates, HotPot, meatballs, Non-halal, Olympus OM-D E-M5, Photography, pichas, Pork, Pork Balls, Puchong, Restaurants, seafood, Selangor, soup, Steamboat