Red Chilli

Simple name, but Hong La Qiao (meaning “red chilli” in Mandarin) serves not the typical local Chinese dishes. With a history spans over 8 years, they serves one type of authentic Chinese cuisine that most of the locals branded it as one of the spiciest food around: Sichuan.

The first time I heard about ma la or ma lat in Cantonese, someone told me it’s from Taiwan. In fact, ma la orginated from Sichuan province of central China, one of the poorest province in China history to cover up the smell of rotten meat and trigger the body to produce warmth during winter. The name is formed from two Chinese characters; ma (numbing) and la (spicy), referring to the sensation on the mouth after taking the sauce.

For those who loves ma la steamboat, you can get it here and best of all, you can customise the ingredients that you wanna have with the steamboat such as tiger prawns, luncheon meat, home made dumplings, the usual fish balls, crab, Chinese mushroom, wood ear fungus, lotus root, enoki mushrooms, beancurd and so on. If you’re not the hardcore Sichuan steamboat fan, go for the Yin Yang steamboat which is made of half ma la and half herbal broth.

But we came here for the Soo Toong Rou (Soo Toong pork). I did some research on this and it seems to be the same dish called Tung Po Rou (Tung Po pork) which is named after revered Song Dynasty poet, artist and calligrapher Su Dongpo. The pork belly has about 4 layers, being the top layer is actually pork fat. The pork was braised with a special gravy mixture for few hours till the meat are chopsticks-tender and most of the fat has been rendered. The result is a very tender and juicy meat with gelatinous texture. Very sinful indeed!

Another Sichuan dish, Ma Po beancurd which is cooked with imported Sichuan spicy bean paste, crushed peppercorns, ginger, some grounded pork and Chinese wine.

Fancy something soupy and not spicy? Beancurd broth might be just the right one for you. Clear broth prepared with thinly sliced white beancurd, crabmeat sticks, black fungus, ginger, coriander, shrimp and egg, it was a great comfort food.

The La Tze Ji (Chicken with Dry Chillies) was spicier than we expected it to be. Tossed with dry chillies, Sichuan peppercorns, spring onion, ginger and sesame seeds, the chicken were crispy at the outside while remain tender and juicy inside. The only letdown of the dish are the annoying small bones.

Hong La Qiao can be quite noisy as Chinese visitors dominated the restaurant during dinner peak hours, so you might want to come early. You do not need to brush up your Mandarin language before coming as the waitresses are local Chinese.


Restoran Hong La Qiao
No. 53 – 55,
Jalan Changkat Thambi Dollah,
Off Jalan Pudu,
55100 Kuala Lumpur.

Tel: 03-2141 0078 / 03-2141 8078
Fax: 03-2148 8078

Business Hour: 10.30am – 10.30pm
*A la carte order available from 10.30am – 3pm and 5pm – 10pm.
Only steamboat is available in between 3pm – 5pm.
Last order at 10pm.

Need more info?

31 thoughts on “Red Chilli

  1. hahaha … yeah the last sentence certainly holds true. my mandarin=indian speaking cantonese. 🙂

    the Tong Po Yuk is one of the BEST pork dishes EVER!!!!! who cares about the THICKER than bread layer of fat …. slurp!!!

  2. Nic: He indeed left behind a great legacy for out tummy.. hehe… ^^

    Kenny: Aiks, why watch diet? Eat first think later :p

    Pretty Lemongrass: Yeah, go for that. It’s one of their specialty, I doubt they can screw it.

    LotsOfCravings: Wah.. my words are so “spicy” ;p

    Tummythoz: Me too… but I’m scared of wasabi more.

    Christine: You know where to get them 🙂

  3. Pork belly of 4 layers! First time I see that.. looks like cake slice ;D

    I saw a Rachel Ray clip on youtube where she uses hot sauce (tobasco sauce I think) and claim the dish as Szechuan! *pengsan*

  4. i tot that one is tong po meat ma…that one is soo tong pork meh? hmm…..

    but who cares… as long as it taste delicious..

    this is too scary dish to my wife… she scared to gain weight then……

  5. I think Soo Toong Rou is more sinful than ma pou taufu. Soo Toong Pork shud be served with vegetables and then it’s not too sinful. Perhaps u can include the price next time. You know, all prices went up. 🙂

  6. Durianberry: Tabasco as Sichuan sauce!? *double pengsan*

    Mimi: Haha… then it’ll taste different!

    PenangTuaPui: According to the manager, it’s soo toong. But I think they’re the same dish.

    Cumi&Ciki: Thank you!

    Fortesfidelis: Well, it’s not that we’re gonna have that all the time right? Eat first think later!

    Little Inbox: Hahaha! Maybe you can find this in Penang too?

    Jun: Yeah, ma la is always oily but that’s how the China Chinese had them.

    Simon: Now you know where to get your pork fix.

    Crystal: Thank you for visiting!

    BSG: There are many Chinese businessman, no doubt.

    LittleGuyKitchen: Yep, I always include the prices if I could get my hand on them.

  7. the layer of fats in Soo Toong pork is attracting ler. though that layer is quite thick, but then that layer is really good for skin. kekeke. and ma po tofu has the yummy looking too!

  8. Heard from a friend about this restaurant n give it a try. Although we did not order the ‘So Toong Pork’ , we found that the overall foods are so so only. The Lat Tze Chicken is a let down , whereby chilies are more than the chicken ( 4/5 are chilies). The only consolations are Ma Poh Beancurd and Sweet n Sour Soup, the rests are nothing to shout about.

  9. Hi Anonymous, it was unfortunate that you didn’t try the So Toong pork. I agree that most of the time, we found that there are more dried chilies than meat in the Lat Tze Chicken or similar dish, not only at Hong La Qiao but also other places.

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