Made fresh to order. That's the promise Xiao Lao
Wang makes when you order its new house speciality of Curry Fish Head (RM58
small, RM98 medium, RM128 large).
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A
substantial pot of rich, aromatic curry filled with chunks of meaty fish head,
tender okra, thick fingerlings of eggplant and sliced cabbage, it is a sublime
serving everyone can relish with gusto. Co-owner Pamela Jan assures us this
delectable curry is cooked to order, to ensure its uncomprising taste quality.
A good example is the use of bio-dynamic vegetables at
Xiao Lao Wang. According to Pamela, bio-dynamics goes
beyond being organic. “It’s a complete eco-system aimed at health-building
including adopting a holistic, ecological and ethical approach to farming,
gardening, food and nutrition.”
While Pamela waxes lyrical about their bio-dynamic
greens from Terra Organic Farm up in
Cameron Highlands, we digs into the piping hot plate of Bio-Dynamic Pea Sprouts
with Egg White (RM18.90). Smothered in translucent, wispy egg white sauce, the
slippery greens easily passes off as wan tan hor —
Cantonese-style fried noodles in unctuous egg sauce except the healthy dish is
carb-free.
It didn’t
escape our attention the fresh, sweet astringency of the Bio-Dynamic Xiao Bai
Chai (RM15.90) was more pronounced on the tongue.
You can also order some of Xiao Lao Wang's
delectable Housemade Mushroom Pork Balls (RM12.90) with a portion of the
bio-dynamic greens and make a hearty, comforting meal out of it.
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An
evergreen popular mainstay here is the Housemade Pickled Cabbage & Pork
Belly Soup (RM58 small for 1-4 persons, RM68 large for 5-8 persons). We highly
recommend pairing the tummy-warming broth with a platter or two of Pork Belly
Slices (RM9.90/100g small, RM15.90/150g large).
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The hot pot
brims with uncompromising goodness you can drink to the last drop. A side table
laden with different saucy condiments lets you concocts your own dips and
sauces whilst a select list of complementing ingredients: meat, dumplings,
greens and fungi is available as additional orders.
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Should you feel peckish while waiting for the hot pot
to come to a boil, nibble on Salted Chilli Tofu (RM18) to whet the appetite.
Crisp on the outside and custard-soft inside, the smooth beancurd is a delightful
conversation-starter among young and old.
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Oozing
old-school charm aplenty is the mildly boozy-gingery Rice Wine Chicken (RM18 small, RM23 big). A dish guaranteed to win over old folks in tow.
Younger diners may find greater appeal from the
tangy-sweet Plum Sauce Chicken (RM18 small, RM23 big). It's a dish of bite-size
fried chicken chunks tossed in sweetish plum sauce with mango dices and
slivers of red chilli.
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One
dish to transcend the generation gap would be noodles like the Signature Yee Mee
(RM28). Smothered with shredded omelette, mushroom and greens, the ensemble is
a wholesome and complete meal on its own for both young and old. Filling albeit
less heavy than rice, this should be a perfect solution for a family or
friendly gathering.
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For reservations, please call XIAO LAO WANG, tel: 03-7496
0670. Address: 100-G021, The School, Jaya One, Petaling
Jaya, Selangor.