Often, however, I work up a sweat over a steamboat. I sweat profusely and spend a lot of time wiping my nose from eating hot foods and liquids. It’s the last thing I want to be doing over a steamboat, so for me the answer is T Fusion Hot Pot, an upscale-casual restaurant located at Lido Plaza which offers steamboat late lunch and dinner buffets in a cozy intimate air-conditioned environment.
T Fusion Hot Pot sources high quality, organic, fresh ingredients and premium meats for all of their menu items. Just head up to the raw bar and pick what fancies your taste buds the most: instant mee, enoki mushrooms, cabbage, eggs, yong tao foo, local di huang miao, red spinach, meatballs, scallops and oysters.
On this occasion at T Fusion Hot Pot we were able to sit at one of the many empty tables (which didn’t last long) and chose the stuff we fancied. The soup was a delight. We started the evening with my favourite soup stock: organic pork and Japanese oyster. It simmered in a clay pot, which I was told, was to keep the meat tender and tasty. My schtick is usually anything pork-related, so this soup was delicious to lap up. Soup aside we proceeded to tuck into some American chicken that Terrance, the restaurant owner, served and it was excellent juicy stuff.
The Wagyu beef (not included in the ala carte) came next. This was served in thin slices to be eaten raw. Wagyu beef like as whisper thin as this practically melts in your mouth and is absolutely buttery in flavour. That was that, I thought, savouring the buttery delight in my mouth. But I soon found out that that was not to be the last flavor to linger. Terrance’s signature marinade materialized on the table. My taste buds were startled by the sharpness of the taste, which contrasted strikingly with the wagyu beef. So, wow, it was quite a hit to get something with a lot of buttery, fiery, sharp and potent textures in it in one bite. I recommend you have the marinade with just wagyu beef for the uniqueness of the experience or all the other meats such as NZ boneless leg, Australian ribs eye and organic pork is just as good too.
Nothing was overly fishy. I wasn’t left with the awful acidic taste in the mouth after drinking soup base that had a few dozen things at the same time. I think it’s partly because Terrance only sources fresh and good quality food and isn’t so obsessive of how many different varieties there should be at the raw bar. It was a completely satisfying meal and in my experience, Sabahans are more appreciative of the homely experience at restaurants, since so many people do go to T Fusion Hot Spot.
Location: Lido Plaza, Nosoob Penampang
GPS Location: 5.9372381N 116.0826614E
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Babi, right? My name is I-Ling Yee and I am the pork beast. Life is too short—especially when it involves pork—not to eat crispy blistered pork crackling and glorious fatty pork with mustard sauce and a beer to wash it all down. I eat pork and squeal at the screen when Liverpool plays but it’s only a thing. Sometimes I write stuff. When I’m not in Sabah, I live in KL (not the cool part), fumbling towards finishing my final year at Monash.
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