Hot & Spicy Sze Chuan and Mooncakes @ Zuan Yuan

Ever since I started my confinement about 11 days ago, Darling and Ethan has been eating out quite frequent as they can’t eat the food meant for me. One of the places that they dined was Zuan Yuan Chinese Restaurant, One World Hotel.

With the Hot & Spicy Sze Chuan promotion in the month of September (prices start from RM10 per dish) it is easily understood why they chose to dine there. Originating from Sichuan, the province in Southwestern China and one of the eight famous regional cuisines of China, the traditional Sze Chuan (also spelled as Sichuan) dishes are bold in flavours and particularly known for its spiciness resulting from liberal use of garlic, red chili peppers and pepper oil.

Let’s take a look at what Ethan, Darling and some friends had that evening. You have to pardon the quality of the pictures as they are mostly taken by Ethan (and some by Darling).
Fried Rice

Fried  Rice

Ethan had fried rice as he has yet to acquire the liking for hot and spicy meals.

Hot and Sour Soup Sze Chuan Style with Dumpling

Hot and Sour Soup Sze Chuan Style with Dumpling

Darling on the other hand, had this hot and sour soup to start his dinner.

Wok fried Chinese Cabbage

Wok Fried Chinese Cabbage with Black Bean and Sze Chuan Chilli Paste in Clay Pot

Wok Fried Prawn with Fiery Hot Sze Chuan Sauce

Wok Fried Prawn with Fiery Hot Sze Chuan Sauce

Wok Fried Chicken with Dried Chili Sze Chuan Peppercorn

Wok Fried Chicken with Dried Chili Sze Chuan Peppercorn

Sze Chuan Dan Dan Noodle

Sze Chuan “Dan Dan” Noodle

These aromatic and intense citrusy flavoured dishes are made from non other than the tongue-numbing signature ingredient, Sichuan peppercorn. There are over 20 cooking techniques used however the main cooking methods used in Sze Chuan cuisines are stir-frying, steaming and braising.

If you are afraid that you’ll be blowing out fire at the end of your meal, fret not as according to Darling, the dishes here are not that hot after all. According to the Chef, they’ve reduced the level of ‘hotness’ to better suit our local taste buds.

They also had some mooncakes before calling it a night. They tried Zuan Yuan’s best sellers, the white lotus paste with single or double egg yolk and supreme mixed nuts and more. 

Zuan Yuan's Mooncake Menu

Zuan Yuan’s Mooncakes

Surpreme Mixed Nuts and Chicken Ham

Supreme Mixed Nuts and Chicken Ham

White Lotus Paste (Sugar Cane Free)

White Lotus Paste (Sugar Cane Free)

Pandan Lotus Paste

Pandan Lotus Paste (Sugar Cane Free)

Multi Grains Lotus Paste

Multi Grains Lotus Paste

Golden Butter Milk and Coconut Milk Paste

Golden Butter Milk and Coconut Milk Paste

For snow skin mooncakes, there are two sizes available – regular and mini ones. 

Salted White Lotus Paste with Single Yolk

Salted White Lotus Paste with Single Yolk

Lastly, Ethan’s favourite that evening – Seaweed Mooncake!


Seaweed Lotus Paste with Single Yolk

Ethan loves seaweed and this seaweed lotus paste with single yolk mooncake went well with him. He ate many pieces of this and pestered me to buy somemore!

Priced from RM12++ per piece, these mooncakes are available in beautiful gift boxes of four or eight pieces until the 19 September 2013.

Ethan and Darling

Darling and Ethan taken by Evelyn of

Darling, Ethan and friends had a jolly good time at Zuan Yuan that evening. Hot & Spicy Sze Chuan promotion is available for lunch and dinner from 1 – 30 September 2013. For reservations or orders, call Zuan Yuan at 603 7681 1159.

2 Comments + Add Comment

  • //

    Ethan the new blogger! hahaha

  • //

    Ethan? Camera shy? Nahhhh!!!! Pretend only lah, I know… Hehehehehe!!!!

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MeHome is where MY heart is.
I am a mother to two boys; Ethan and Ayden and a wife to Darling William. I'm a stay at home mum who blogs to break the monotony of life and to avoid feeling jaded. Would love to get to know all the Super Mommies and Daddies and Babies or Singles out there with the hope that we can learn more from each other. Most of all, I am a happy person, and I hope YOU are too.

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