DATOKEEHUACHEE@GMAIL.COM
GATHER HOT POT
29, 1 JALAN ANGGUN CITY, PUSAT KOMMERSIAL ANNGUN,CITY,
48000 RAWANG, SELANGOR
012-208 2913
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HALF AN HOUR FROM KUALA LUMPUR IS GATHER HOTPOT, the best steamboat restaurant in Rawang. Once a sleepy town with nothing much, in the last 10 years Rawang has blossomed into a hotspot for wealthy KLites needing a luxury bungalow at one-fifth or even one-eighth of a similar sized bungalow in Kenny Hills or Damansara Heights or Palladium, the high class condo where I live!
Rawang the new hotspot for luxury homes in now home to Gather Hotpot restaurant located in easy to find Anggun City,
Owned entirely by David Lee, Gather Hotpot is now acclaimed for its homemade, inhouse ingredients, one of which is its extensive range of sauces! The sauces are displayed at the entrance for diners to refill anytime and are so delightful!
David Lee's father is the famous octogenarian Lee Keng Wai whose restaurant Yook Woo Hin in Petaling Street was known for cendol and dim sum. It is currently closed as Lee Senior is now 80 and no longer wants to work but David Lee may reopen Yook Woo Hin next year after Buddha and Kuanyin destroy covid-19 sent by evil devil to kill us.
Yook Woo Hin was also wellknown for moon cakes but too bad the eatery is still tutup.
Wait till 2021 or 2022.
After being with JTI for 23 years, David Lee left last year to open Gather Hotpot. He opened in September 2019 and then closed for 5 months till 1 august 2020 due to covid-19.
Though a good cook, David Lee opted for steamboat instead of Chinese fine dining. He says frankly, "I like hot pot as it is not a skillful cuisine. All you need make sure is that all ingredients are fresh and the soup or brothb must be special. But of course often the diners end up creating their own soup using our base soup. The soup flavors depend on what ingredients you put in, if you place lots of shrimps and prawns then obviously the end result is more seafood compared to a concentration on chicken and eggs. The exception tends to be my Tomyam soup which is universally liked.
"Everything is home cooked as much as possible. It was trail and error when it came to craeting the sauces and meat balls but almost all we serve are made in the kitchen! No MSG are added and every flavour is natural.
"With no MSG added, it takes a longer time, up to 6 hours to create the soups compared to 1 hour with MSG! The soup does not even need bones to get that kick."
He chose Rawang instead of KL and PJ as "Rawang is the potential Bangsar! In the 1970s and 80s, Bangsar was like Rawang and the place where students from Universiti Malaya rented rooms! Now of course Bangsar is very trendy and high-end! Rental in Rawang is lower and it is around 30 mins from KL."
Due to SOP, only 50 diners are allowed inside with 20 outside. The 24 feet high, double height ceiling is a rare treat as it improves ventilation tremendously.
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