The dining scene in Damansara Heights received a unique boost recently with the opening of Way Modern Chinois. A classy modern avant-garde restaurant, Way specializes in contemporary Chinese/Asian cuisine. Way means “unique” or “one and only” in Mandarin and this uniqueness starts from its entrance. The entrance isn’t spotted easily, not unless you are looking for a lift door! A press at the “Lift” button on the left and it opens into the restaurant.
Way spots an elegant theme in its décor, simplistic modern furniture in tones of black and grey softened by rosewood paneling, cream-colored table tops and flooring. Muted lights bathe the dining area with their warmth. For a more intimate dining experience, there are two private dining rooms which can cater 8-12 people.
The menu features some interesting appetizers and we tried the most items from this category. Not surprising as most of the appetizers are light and varied, giving us a chance to sample its diversified range.
The Crispy Oyster Mushrooms (RM15) give a good crunch, thanks to the light tempura-style flour coating. Piece after piece, we dip them into the accompanying creamy sauce which grow more addictive by the minute.
To further perk up our taste buds, the Szechuan Hot & Sour Soup (RM15) does a good job. Laced with premium vinegar and chilli oil, the thick piping-hot broth gives a nice kick to the palate. Once our tongues got used to the sharp flavours of the soup, we slurped every drop of it. For a complete contrast, the Cold Flower Crab with Colada Ice (RM33) is both soothing and refreshing. The sweet succulent flower crab meat is lifted by notches when paired with the homemade colada ice. Definitely a must-try item.
Szechuan Hot & Sour Soup – tantalizing to the tastebuds
The Snow Buns (RM10 for 2 pcs) look like an ordinary polo bun on the outside with its crispy custard top snowy bun but once you bite into its airy centre, the sweetish char siew chicken filling is a delight. However, I wish there was more of the bun layer for a more satisfying bite.
Shredded Duck Cheong Fun (RM17) with special homemade sauce steers away from the norm. The smooth slithery rice noodles encase some shredded duck meat within their folds and these take on a sweet savoury taste when doused with the homemade sauce.
Kids are bound to squeal with delight with the Pac Man Dumplings (RM22/4pcs). A cracker shaped like Pac Man and 4 rosy prawn dumplings on a plate is a sure hit. The prawn filling has hints of Szechuan spices and spicy ponzu.
The delightfully smooth texture of the Abalone Congee with Truffle Oil (RM68) hits all the right spots. We love the wholesome congee which has been slow cooked for 12 hours with chicken stock and abalone. And of course, the aromatic truffle oil lifts it out of the ordinary.
When we spotted “Way Style Mee Pok”(RM20) on the menu, it’s a sure order. We love those thin flat noodles cooked in a thick sauce redolent with earthy notes from the assorted mushrooms and sweetened with abalone essence.
We couldn’t resist a small portion of the Red Duck (RM98 for whole duck, RM60 for half duck). The redness comes from red fermented beancurd marinated into the duck. The glistening dark golden skin gives out the most amazing aroma as the dish is placed before us. The tasty duck is hardly gamey, thanks to the hearty marinade and the tangy citrussy dipping sauce.
For desserts, the popular item is the Durian Pancake (RM14) which uses musang king durian for its filling. However, there was more cream than durian, although the aroma of durians is pretty strong.
Helmed by Chef Liu Jin Xian, Way Modern Chinois is a good venue to indulge in some eclectic contemporary Chinese cuisine.
Way Modern Chinois
G-1, Work @ Clearwater
Jalan Changkat Semantan
50490 Kuala Lumpur
Opens Monday-Saturday @ 1200-1500 and 1800-2230
This post was first published in Yahoo Malaysia Makanation on 10 April 2014.
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