TWO FLAVOURS, ONE POT MENU OCTOBER 1 – DECEMBER 30, 2026 | SICHUAN KITCHEN LUNCH & DINNER | 12:00 PM – 3:00 PM & 6:00 PM – 10:00 PM MYR 188 NETT FOR 2 PERSONS _____
一锅邂逅川马风味 A POT THAT BRINGS TOGETHER SICHUAN AND MALAYSIAN FLAVOURS 打破国界味蕾桎梏，招牌鸳鸯锅融合四川名菜与巴生肉骨茶，一锅尽享中马地道烟火。 正宗老坛酸菜搭配鱼骨熬汤，酸爽开胃，汤鲜鱼滑，久煮滋味愈发浓郁； 当归、党参辅以白胡椒、鲜蒜细炖肉骨茶汤，骨鲜沁润、药香淡雅，原汤可直饮，温润滋补 无油腻。 巴蜀韵味碰撞南洋鲜香，一口穿梭两地，解锁与众不同的火锅新滋味。 Breaking the boundaries of taste, this signature Yuan Yang hotpot blends famous Sichuan dishes with Klang-style Bak Kut Teh, allowing you to enjoy the authentic flavours of China and Malaysia in one pot. Authentic old pickled cabbage simmered with fish bones creates a tangy, appetizing soup; the fish is tender and the broth flavourful, becoming richer the longer it cooks. Angelica root and Codonopsis root, paired with white pepper and fresh garlic, slowly simmer in the Chic Kut Teh broth, giving a gentle herbal aroma and rich bone flavour. The broth can be drank on its own — warm, nourishing, and non-greasy. The bold flavors of Sichuan meet the fresh taste of Nanyang — one bite takes you between two regions, unlocking a unique new hotpot experience.
Prices are quoted in Malaysian Ringgit (MYR) and inclusive of 6% Sales and Service Tax
汤底 (SOUP BASE) 四川酸菜鱼 | Sichuan Old Pickled Cabbage Fish Soup 鸡骨茶鸳鸯锅底 | Chic Kut Teh Yuan Yang Soup
老虎虾 | Deep Sea Tiger Prawn (4 pcs) 雪龙牛肉片 | Sliced Premium Angus Beef (100g) 红枣鱼片| Red Snapper Fish Fillet 清远鸡 | Qing Yuan Chicken 鱼丸 | Fish Ball (8 pcs) 炸腐皮 | Fried Beancurd 金针菇 | Enoki Mushroom 芝士豆腐 | Cheese Tofu (6 pcs) 油条 | Yau Char Kway 生菜 | Green Lettuce 白米饭 | Steamed White Rice
甜品 (DESSERT) 四川红糖冰粉 | Sichuan Iced Jelly
*This offer is not applicable for any discount
Prices are quoted in Malaysian Ringgit (MYR) and inclusive of 6% Sales and Service Tax