Mei Chi Xuan Restaurant Up Close and Personal with Master Chef Steven Cheng


Known him since I started food blogging and that was nearly five years ago and Master Chef Steven Cheng never fails not to impress me with his series of cooking. The gourmet food that churned out from his kitchen is absolutely speakless and unique. I still remember we used to sit down and explored the food we had indulged, sometimes we even create new dishes. This time I was invited for a private dinner tocelebrate his birthday where his lobster creation was showcased. We have sabu sabu lstyle obster as our grand opening over warm pot of “yuk chok” soup.

A Lobster Story

The lobster was just superb, a perfect indulgence. The meat was cut into thick slice and just needed a minute or two to cook under the bowl of warm soup. Tasty : It was sweet with gentle texture and yet very refined. I just loved it and I felt dining like a King.

Boiling Soup

Lobster Noodle
Lobster Noodle

As for the lobster shell, it was send to kitchen to prepare the next dish: Lobster Noodle. It was truly tasty as the refinement taste of the lobster submerged into the noodle sauce which in turn enchanced the taste of the whole noodle dish. It was just delicious. I soaked up all the aromatic sauce. Just beautiful.

lotus leaf chicken
Lotus Leaf Talapia Fish

Another exciting dish we had was Chef’s famous Lotus Leaf Talapia Fish. It was covered with such an intensifying taste of unique bean sauce over the deep fried Talapia fish while wrapped with lotus leaf. The fish itself soaked up the flavoursome sauce and create such an appealing dish for comfort eating. Definitely favourite dish.

Crispy pork belly
Crispy Pork Belly

The thinly sliced crispy pork belly came and made all of us covered with such a joy and laughter. It was done crispy and coated with a slightly sweet gravy. It truly goes well with white rice and just the perfect companionship. Everyone was raving about it.

pork knuckle
Deep Fried Pork Knuckle

I just felt so in place when the deep fried pork knuckle with Thai salad was paraded in front of me. Thinking about the crispiness of the skin totaally can drive me insane. It was so well deep fried and left so fragrant. Eating the pork knuckle with Thai salad was truly delightful. I truly enjoying it,

Paku Belacan
Paku Belacan

The Paku Belacan was just as tasty as it was presented. It was full of right flavour and yet not overly spicy. Defintely a hit for me this paku belacan . . . . . . . . . . I just love food created by Master Chef Steven, there are just fabulously delicious.

Restaurant Mei Six HinNO.G-62, Jalan Prima SG 3/1,
Prima Sri Gombak,
68100 Selangor.
Tel No?012-359 3109 (Steven) / 017-279 9927 (Winnie)


Mei Chi Xuan Restaurant
21-1, Jalan PJU 8/5F,
Bandar Damansara Perdana,
47820 Petaling Jaya, Selangor.
Tel: 03-7727 2602


  • November 14, 2011 - 7:13 pm | Permalink

    It’s a amazing night with having Lobster’s
    steamboat & noodle…. Thanks Steven!

  • November 14, 2011 - 9:39 pm | Permalink

    awesome that the lobster is not wasted at all.

    yes the pork knuckle certainly is a salivating dish. the skin is so crisp…i want!

  • November 15, 2011 - 11:38 pm | Permalink

    a truly unforgetable indulgence… thks to Steven!

  • November 17, 2011 - 11:55 am | Permalink

    wow i think the lobster alone is enough for me to enjoy this splendid meal! good try :)

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