Restaurant De Hunan

The name says it all. For those that weren’t very good in geography like me, here is a brief world map introduction. Hunan is a province in China, specifically the central south. Known for the usage of chili peppers in almost EVERY dish, the Indian in me was challenged. (Don’t worry, I survived)
First thing that came to mind when the dishes arrived was, «Wow! They probably spend more on oil and chili than any other ingredient». Yes, every dish is soaked in oil and topped with chili. But that is what gives it the power packed flavors.
My Chinese friends did all the ordering while I compensated by helping them clean off the dishes. Fair play, no?
I would recommend the pork ears; stir fried cabbage with pork belly, and the steamed fish. Oh! And what fascinated me was the rice was steamed in a bowl rather than cooked in a modern rice cooker.
It’s a corner shop in the new «business district» of Kuchai Lama, almost impossible to miss.
Extremely affordable if you go in groups. The total damage to your wallet and stomach (the next day) would be well worth it!

Two words to describe: Oily and spicey.
Please don’t get me wrong, I’m not saying that the food is bad. I brought my Chinese friend to cure her homesick. To her satisfaction, the food is close to the real taste of Hunan’s cuisine.
Despite the aforementioned description, the restaurant does well in cooking real Hunan’s food. From appetiser like pig’s ear and pickled cucumbers to main course like fish head with noodles in spicy and OILY soup. The food is at its best to stimulate all of your sweat glands to work. We paid about RM150 for the aforementioned food + fried vegetable and Chinese style skewered meat. A meal for three.
Should you try it? If you fancy /​are curious about Hunan’s cuisine, go ahead.
P/​S: Plenty of parking spaces around.

I love this place so much that I would forego any fancy places over this when asked where I would like to have my birthday dinner. I recently found out that they have an outlet in Puchong too and I am excited to visit! In comparison to Sichuan cuisine, the style of Hunan is of different drier intensity that bursts with flavors that would excite even the toughest critics. If you are a chilli enthusiast you’d love this place as much as I do.
For appetizers, they have four different types which consist of pickled cucumbers, tofu skin, pig ears, and seaweed. Mind you, they already get you started as all of them have chilli and is ridiculously addictive. They are refillable and chargeable. Must try dishes are: Stir Fried Beijing Cabbage (comes with Pork Belly and I love the «Wok Hei»), Hunan Specialty Straw Mushrooms With Glass Noodles On Sizzling Hotplate, Hunan Farmer Style Fried Pork with Green Chilli, Uncle Mao’s Special Braised Pork, and if you’re an amphibian eater, Hot Spicy Fresh Frog in Stone Sizzling Hunan Style. Okay, that’s a lot of «must trys» but they are my favorites in that order. I have tried a couple of other dishes too such as the Chef Special «Big Platter» Long Beans and Hot Spicy Steamed Song Fish Head In «Hunan Specialty» (comes with some noodles) and they are really good too. Basically, this place can do no wrong in my eyes! (and stomach). Authentic flavors, lots of «Wok Hei» (Fire) and lots of chilli!
But as you can already tell, this place is spicy, spicy, spicy! Be prepared for an adventure for some sweat and burning of the lips that is so dazzling and leaving you feeling oomph-​ed. I believe most of the service people are from the origin of this ethnicity but they have been efficient. If I am not mistaken, it is even possible to become a member of the restaurant chain and you get a certain discount percentage. I would suggest you to make a reservation should you come with a big group on a weekend.
Here’s a look at their menu