Way Modern Chinois

by Samantha Chin 4 Apr 2014
Way Modern Chinois

Small and intimate, Way Modern Chinois is designed to exude class and elegance. The entrance of the restaurant is a secret doorway resembling an elevator door, and once inside, you might mistake it for a French fine-dine instead as it looks nothing like the typical boisterous Chinese banquet restaurants in KL. 

Due to the cosy size, you may want to make reservations before making your way there. It’s a great place to entertain guests, and when I was there, my table was the only one that did not have an expatriate or a tourist.
 
Like most Chinese spreads, the menu is best for sharing—try a rice dish, some noodles and one or two meat or vegetable dishes and there will be plenty to go around the table.
 
The soups here are almost fit for royalty: there is Treasure Pot, which comprises abalone with mushroom, scallops, sea cucumber and squid in imperial essence of chicken; water chicken soup, imperial essence of doubled boiled kampung chicken and more. 
 
For appetisers, try the Pac Man dumpling, which is essentially steamed prawn marinated in Szechuan spices with spicy ponzu, served with an addictive side of avocado and fish roe salad.
 
The decadent rice and noodle options here include abalone congee with truffle oil and braised Japanese abalone rice. The crab roe fried rice that we tried included scallops, abalone and a generous topping of crab roe with portions enough for two people. 
 
 
Other luxurious items on the menu include braised Japanese sea cucumber, braised in imperial chicken essence and served with dried scallop sauce; and Wagyu beef with Way’s signature golden sauce. There is a quite a number of poultry dishes to choose from, but do take note that the restaurant’s signature truffle roast duck (truffle infused double roasted duck) has to be pre-ordered at least 24 hours before dining—something which we dearly wanted to try but were not aware of.
 
Instead, we tried the Peking Duck Our Way served with the usual Japanese cucumber, spring onion, popiah skin wrap and homemade tangerine sweet sauce; as only the crispy skin is eaten with the popiah wrap, you can choose to have the remaining duck flesh served as it is or have it stir fried with ginger (which we highly recommend).
 
The dessert menu features classics like herbal jelly, honey osmanthus pudding and sago mango pomelo, all recreated in their own way with special ‘Way’ twists. A wide selection of drinks is available including Chinese teas, mocktails and cocktails.
 
There are classic cocktails, and then there are ‘Way’ cocktails—how does White Tiger (Gen Mai Cha infused gin, sweet vermouth, lime juice, egg white and roasted rice) or The Scarlet Phoenix (Tanqueray gin, rose infused vodka, grenadine, elderflower syrup, egg white and rose flower) sound?
 
If you can’t decide which cocktail to order, we recommend that you start with Journey To The West (dried longan, dried dates, ron Zacapa, lime juice, ginger beer, lime peel)—it’s strong and just a tad on the sweet side, but the rum does not overpower the delicious oriental-infused flavours. Also, dried longan and dates are supposed to be good for health, so I suppose it doesn’t hurt to have a second or third glass. 
 
 
G.01, Work@Clearwater,
Changkat Semantan,
Damansara Heights, KL
Tel: 03–2095 1118
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