Gui Zhou Garden, Pudu

Geographically, Gui Zhou is a mountainous province situated at the southern part of China, surrounded by Sichuan, Yunnan, Guangxi and Hunan. During the reign of Ming Dynasty, many people from the neighbouring province migrated to Gui Zhou and brought along their culture and lifestyle into Gui Zhou.

Wholly owned by Gu Tou Guan Restaurant which is located further down the same street, Gui Zhou Garden is located next to Hong La Qiao at Changkat Thambi Dollah. Similar like Hong La Qiao, most of the patrons here are China Chinese who just love to talk loudly, hence this place could be a little bit noisy during peak hour. And same like its neighbouring restaurants, remember to bring along a friend/relative who can speak Mandarin!

We were recommended by the si tau poh (lady boss) to try this starter, Fried Lotus Root in Hot Plate (RM 20). Seasoned minced pork and turnip were sandwiched in between two pieces of thinly sliced lotus roots, battered, deep fried and served with chilli sauce on a hot plate. The lotus roots were sliced with just the right thickness which retains the crunchy texture but it is advisable to eat them as soon as possible as the coating batter might turn soggy if left around too long.

There are two types of specialty for fish available; both are spicy but one of them is prepared with broth. If you’re not into something soupy, you can order their Steamed Fish Head with Special Sauce (RM 48). The humongous portion of fish head is steamed to perfection, and then topped with spring onion, grounded ginger, a special type of chilli pepper brought from China (green yellowish in colour with slightly thicker skin that gives a crunchy sensation) and soy sauce. Do keep in mind that this dish might need up to 20 minutes to prepare.

I prefer this more than the steamed fish. Sliced Fish with Special Spicy Broth (RM 35). Tilapia fish fillets were first marinated with Chinese wine, while the head and bones were pan fried and added to chicken broth. The broth is then boiled with dried chillies, garlic, spices, spring onion, Chinese cabbage, cucumber and large bean sprouts before the fish fillets were added to the broth. The result is a spicy but sweet fish broth that made us slurp till the last drop! The spiciness level is adjustable on request.

Steamed Towel Gourd (RM 15) might look plain and rather uninteresting but this simple dish, served with glass noodle, superior soy sauce and minced sautéed garlic is a good source of fiber (that’s according to what the lady boss told us).

Another simple Chinese dish, the Stir-Fry Pork (RM 18) is once regarded as the “poor man’s dish” in China, where the family will stir fry the pork together with whatever vegetables they can get from the farm or garden (according to the lady boss, again). The thinly sliced pork were stir fried with lard, green peppers, red peppers, ginger, garlic and shallot. Good to go with rice.

We end the meal with some home made Pumpkin Pancake (RM 2, minimum 6 pieces per order) which does not sweetened by sugar. Old pumpkin were chosen for their natural sweetness for this dessert; they were skinned, steamed till soft, mashed, mixed with flour and breadcrumbs and then deep fried till golden brown. Surprisingly, it doesn’t get fibrous (as some people claimed that old pumpkin’s flesh might be a bit hard and fibrous).

Total bill amount? Forgotten as someone else forked the bill. 🙂 If compare to Hong La Qiao and Dong Bei, Gui Zhou’s prices are on the higher side. But next time if you’re looking for a place to celebrate birthday or other small occasion, why don’t give Chinese food a try for a change?

GuiZhou Garden Restaurant
No. 57, Jalan Changkat Thambi Dollah,
Off Jalan Pudu,
55100 Kuala Lumpur.

Tel: 03-2148 5950
Fax: 03-2148 7950
Business Hour: 11.00am – 3.00pm, 5.30pm – 10.30pm daily
Non halal.

Read also the post by Tummythoz here.

22 thoughts on “Gui Zhou Garden, Pudu

  1. its pretty different from the chinese dish we had normally huh..i wanted to try the pumpkin dessert..fond of pumpkin..

    anyway, i was jus wondering wat model of slr r using..coz the pic look nice..n i tot of getting one by the end of the year..thx

  2. J2Kfm: Haha, save the Teochew porridge places though.

    Kenny: Too “flavourful” till it reaches the point of uneasy! Luckily most of them left early.

    Jian: A little… especially when the staff and boss were speaking Mandarin with heavy accent too!

    Little Inbox: The soup was more appetizing I would say.

    Christinelee: The dishes are kinda similar like local except the fish soup but they uses seasonings and some other dry ingredients from China.

    By the way, I’m not using SLR. I’m still using my Panasonic Lumix. See more at my Foodography page.

    CumiCiki: The fish soup was different from local chinese as it uses plenty of dried chillies as China cuisine does. But one thing that, if you did not request it, they’ll go with the original spiciness like how the China Chinese like it.

    Jasmine: Yeah, I think that one is quite easy to replicate. 🙂

    Nic: If you’re dropping by, let us know your opinion ya!

    Tummythoz: You’re welcome, dear! Yeah, guess the price doesn’t change much huh?

  3. Wahh..that row of shops seems to hv different parts of China congregating! Chinese food with a difference, must try..will try…but no speak mandarin..mayb I print out ur post and bring it along an point to the si tau por!

  4. PureGlutton: You mean the spicy soup? Yeah, it’s goodies in every scoop.

    Jian: When in China, of course must try Peking Duck (in Beijing I mean :p )

    NomadGourmand: That would work too!

    Chin: Curry fish head’s nice too.

  5. If you had squeezed in some Classical Chinese carricatures or a brush or 2 of Mandarini with your post , plus some mountain and valley flute music , this could have been a prize winning nominee in the
    BSG Best of 2008 , KL

  6. I like the sliced fish with spicy broth. But then i don’t know how interesting can the taste of the towel gourd be. Well, is it bitter? I don’t think it’s a place I will go coz it’s in the middle of KL and I will get lost going there. hehe..

  7. BSG: Hehe… unfortunately, only some Chinese paintings with carved frames are being on display.

    Mimi: Where else to get the real Chinese flavour except this area? 🙂

    LotsOfCravings: Which fish? The steamed or spicy?

    Cutie: The towel gourd was actually plain, not bitter. Without the soy sauce and garlic, it’s very very plain. Em… actually it’s quite easy to find. Pudu is not that big anyway. 🙂

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