Chili Overload at Mao Jia Hunan Cuisine


Mao Jia Hunan Cuisine located at Ronac Art Gallery in Greenhills, San Juan

Last month, we visited Mao Jia Hunan Cuisine located at Ronac Art Gallery Center along Greenhills, San Juan by the invitation of fellow pop blogger Azrael Coladilla altogether with foodies Sumi, Stacy, Rodel, JM, Ryan and Mitch.

We gamely sat on a round table and was introduced to Mao’s owner, Freddie, who says that it is just his love for spicy food that made him to create Mao Jia Hunan Cuisine.

One after the other, those tempting and scrumptious meal were served to us, albeit the evident of strong spice ingredients in each servings.

This should be a game on who can finish all with the rising hot temperature emanating from each bite, whistling as the chili flavor blocked the air inside the mouth down to the throat. Whew, that’s sizzling!

Water, I gasped. Gulping this cold drink would ease the spicy flavor but it would take out the challenge of finishing these meals. Plus of course it’s not manly while you drink  apart every mouthful bites in front of the ladies. and this is why Hunan dishes makes it even more interesting!

Hunan Cuisine is one of the eight regional cuisines of China. As opposed to the better-known Sichuan cuisine, it is known for its hot spicy flavor, fresh aroma and deep color because of the liberal use of chili peppers, shallots and garlic.
The history of the cooking skills employed in the Hunan cuisine date back many centuries. As early as the Western Han Dynasty, 2,100 years ago, the cooking skills of Hunan cuisine reached a high standard. During the course of its history, Hunan cuisine assimilated a variety of cuisine styles, and then developed its own style.
We recommend for you try their Beancurd with Kuchay (P160). Kuchay or kuchai is a green leek cultivated in China and Japan. Beancurd and kuchay has that well balanced flavor and the tofu was rightfully cooked.
Beancurd overload with kuchay!
For the adventurous people, fill up your tummies with Stir-fry Frog Legs (P380). As a child, I grew up liking this exotic menu as this is one of the favorite culinary dishes in my hometown province in Tarlac.
Tasty frog legs taste like chicken
Going veggie? Try the Sour and Spicy Cabbage and also the Spicy and Sour Shredded Potato, both for P120 each. But mind you, these two flavorful dishes are not for the weak. These dishes will also put rise to your temperature through its powerful combination of sour and spice ingredients.
Sour and Spicy Cabbage
And there are many more that you can eat-your-heart-out while enjoying flaming hot flavors as it soothes down to your tummies!
Other great tasting dishes that you can order here are Spicy Fried Chicken (P220); Salt and Pepper Shrimp (P380); Chili Fish Head (P380); Spare Ribs (P380); Diced Beef with Corn (P220); Winter melon Spare Ribs Soup (P200); Pork Strips with Chili Pepper (P200); and Stir Fried Vegetables (P120).
Spicy Fried Chicken
Salt and Pepper Shrimp
Chili Fish Head
You can either pair these sizzling meals with cold water, soda or alcoholic beverages like, beer.

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Now, it’s your turn to take these challenges! Visit Mao Jia Hunan Cuisine.

2 thoughts on “Chili Overload at Mao Jia Hunan Cuisine

  1. DINERS BEWARE!!! THIS RESTAURANT RIPS-OFF CUSTOMERS!!!Had lunch with my Dad at Mao Jia on Dec. 29. I ordered frog legs, fried chicken, andwintermelon spareribs soup. The last two dishes were recommended by the waitress as their “bestsellers”.When the food arrived, the frog legs were good. But the chicken and soup were horrible! The former had the chicken’s back (the bony part) chopped into tiny bits of ten and sautéed with chili pepper and onion leaf. While the latter contained six pieces of 2-inch spare ribs and chopped sayote mixed in a soup that tasted almost like water. Both dishes barely had any meat on them.When I complained to the waitress, she even had the gall to tell me with a straight face that the chicken bits were actually from a leg part. I asked for the manager but they said he’s not in so I summoned the cook who was from mainland China. My Dad spoke to him in Mandarin and expressed our dissatisfaction over the food.The cook couldn’t give us a straight answer but he claimed that the frog legs was his cooking but the chicken and soup were prepared by another cook who is a Filipino.Mao Jia, you should be ashamed of your restaurant!!! For a chicken and soup costing P200 and P220 respectively, we expected more from you! How can you put “fried chicken” in your menu when it’s actually bits of leftovers!!??? And how can a soup with sayote be called wintermelon!!??? THIS IS HIGHWAY ROBBERY IN BROAD DAYLIGHT!!! If these 2 dishes are one of your BESTSELLERS as claimed by your waitress, then one thing is for sure. Your business will go under sooner than you think! No wonder we were the only diners at that time!

  2. I am sorry to hear that 'horrible' experience as you have told. I hope this untoward incident would land on the owner's attention so they can do something and investigate more as to what really happened back there (in their kitchen) and for them to learn more from this experience.Please comment back to us for updates regarding this incident.

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