Business Hours :
Mon – Sat 12 noon – 3 p.m. ; 6 p.m. – 10:30 p.m.
Thanks to the wonderful invitation, I recently got to sample a spread of exquisite dim sum creatively crafted by Chef Kent Chan, his latest extraordinary creation that I truly enjoyed at WAY Modern Chinois Restaurant.
Located inside the [email protected], WAY Modern Chinois is a classy and sensual avant-garde modern cuisine restaurant that specializes in contemporary Chinese Asian cuisine. Serving modern fine dining Chinese cuisine with a subtle twist and sophistication, diners can expect to indulge the ultimate culinary experiences that rank among the most fulfilling in the city.
Skinless Shanghai Soup Dumpling (RM6 per piece)
Truly demonstrated culinary art at its finest, Chef Kent created this skinless dumpling with unique techniques called molecular gastronomy. It is recommended to eat the whole dumpling with one spoonful so that you can fully enjoy the flavorful soup burst out from the transparent skin straight to your mouth.
Chef Kent also prepared a sourish vinegar and ginger flavored espuma (foam) besides the dumpling to replace the normal vinegar dipping sauce, resulting a mouthful of fun experience in every bite.
Truffle Crab Soup Dumpling (RM14 for 4 pcs)
Diffusing tempting aromatic smell and taste, the dumpling skin was in signature black color made from squid ink, and stuffed with delicate crab meat in ginger broth.
Prawn Dumpling with X.O. (RM16 for 3 pcs)
A simple classic dish that executed with grace and luxurious. Chef Kent gave the prawn dumpling an appetizing bright orange with carrot juice the natural coloring. It was truly an enjoyment with the fresh succulent prawn filling that made even tastier with X.O. sauce blended in!
Crab Roe Dumpling (RM19 for 3 pcs)
A modern twist to the classic fare, chef turned the dumpling skin into vibrant yellow natural color using pumpkin, and stuffed with a mixture of flavorful prawn filling and crab roe, then finally garnished with the crispy squid ink net on top.
Crispy Bean Curd Skin Roll (RM17 for 3 pcs)
One of the dishes that caught my fancy was this bean curd skin roll. Although it was just a simple deep fried prawn roll, but as a cheese lover, I love the enticing flavor from the cheddar cheese that was also wrapped within the crispy tofu milk skin.
Coriander Char Siew Pau (RM9 for 2 pcs)
If normal pau does not excite you anymore, try Chef Kent’s unique creation by mixing chopped coriander stalks to the flour dough, then stuffed with savory chicken filling (WAY Modern Chinois is a pork free restaurant) and coriander leaves for the extra fragrance.
Sticky Rice Lamb Siew Mai (RM19 for 3 pcs)
A must-try for the lamb lovers, this meatball featured a flavorful tender minced lamb meat mixed with Chinese celery and coated with the sticky glutinous rice for a pleasant presentation. I had one and it was quite filling.
Lotus Leaf Steamed Sticky Rice with Duck (RM10 for 2 pcs)
If rice is your staple, do try this steamed glutinous rice that loaded with premium ingredients such as roast duck, mushrooms, salted duck egg yolk, crunchy water chestnut and carrot. The aroma of lotus leaf gave the dish a very fine flavor.
Dim Sum Promotion Set
Priced at RM29++ per pax, WAY Modern Chinois’s dim sum promotion set is available during lunch time from 12 noon till 3 p.m. on weekdays (Mondays to Fridays). The promotion set includes Chef’s daily entree, assorted 8 pieces of WAY specialty dim sum, a choice between X.O. Pan Fried Radish Cake or Wok Fried Cheong Fun with Original Spice Paste and Chef’s sweet of the day.
For more information, kindly call 03-2095 1118 for more details.
More photos at FOOD Malaysia facebook page, a Malaysian food blogger since 2010