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| Way Modern Chinois |
Way Modern Chinois, Damansara Heights
Pleasant intrigue shapes our visit to Way Modern Chinois
from start to finish. Way, the Chinese character, means something special and,
Chinois is just a fancy way of saying Chinese in French. We find the concept of
uniqueness and elegance unwavering throughout our entire experience.
from start to finish. Way, the Chinese character, means something special and,
Chinois is just a fancy way of saying Chinese in French. We find the concept of
uniqueness and elegance unwavering throughout our entire experience.
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| Fresh Orchids |
An elevator door glides open revealing a mysterious dimly
lit interior. Mirrors are interrupted with modernly ornate metal grilles and a
giant vase of orchids stands erect in the middle of the room. The rippling
steel casts silhouettes across the floor and tables and, lighting exudes a warm
yellowish glow.
lit interior. Mirrors are interrupted with modernly ornate metal grilles and a
giant vase of orchids stands erect in the middle of the room. The rippling
steel casts silhouettes across the floor and tables and, lighting exudes a warm
yellowish glow.
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| Elevator Door Entrance |
We begin with a cocktail in the sexy grey bar. Roofed with a
traditionally shaped Chinese awning, it’s the colour of cement, converting
ancient architecture into contemporary chic. Metallic chairs continue the glamour
with sequined pillows cushioning their seats. Low round tables and border lounges
provide cosy seating spaces and the mix of funky relaxed house tunes parcels up
the happening scene. Hubby notes the music more than once. Tapping his foot and
nodding his head to the beat, he says, “the music is very engaging.”
traditionally shaped Chinese awning, it’s the colour of cement, converting
ancient architecture into contemporary chic. Metallic chairs continue the glamour
with sequined pillows cushioning their seats. Low round tables and border lounges
provide cosy seating spaces and the mix of funky relaxed house tunes parcels up
the happening scene. Hubby notes the music more than once. Tapping his foot and
nodding his head to the beat, he says, “the music is very engaging.”
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| Way Modern Chinois Bar |
Signature cocktails are priced between RM40 and RM50 and are
worthy of exploration. Premium liquor labels are used over bottom shelf spirits
– the difference is well noted.
worthy of exploration. Premium liquor labels are used over bottom shelf spirits
– the difference is well noted.
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| Bartender Shaking Some Cocktails |
Journey to the West (RM50) combines dried longan, dried
dates, ron Zacapa, lime juice, ginger beer and lime peel. The distinct taste of
ginger beer permeates from start to finish with the sweet savour of rum a
delightful underlying current. Mimicking the Chinese herbal soup with its
infusion of local herbs, the bartender claims this drink increases blood
circulation and metabolism.
dates, ron Zacapa, lime juice, ginger beer and lime peel. The distinct taste of
ginger beer permeates from start to finish with the sweet savour of rum a
delightful underlying current. Mimicking the Chinese herbal soup with its
infusion of local herbs, the bartender claims this drink increases blood
circulation and metabolism.
The Long March (RM45) features Jasmine tea infused vodka,
lemon juice, elderflower syrup, egg white and lemon peel. Served in a martini
glass it’s refreshing with a light creamy finish from the egg white. It’s
floral and a chill drink, perfect for relaxing.
lemon juice, elderflower syrup, egg white and lemon peel. Served in a martini
glass it’s refreshing with a light creamy finish from the egg white. It’s
floral and a chill drink, perfect for relaxing.
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| Journey to the West and The Long March |
White Tiger (RM40) complements the menu well. Spicy and
crunchy dominated food is digested more easily with the aid of this cocktail. Gen
Mai Cha infused gin, sweet vermouth, lime juice, egg white and roasted rice
produce a well-defined flavour. Instead of drinking Chinese tea, drink the almost
savoury White Tiger. Also served in a martini glass, roasted rice grains and
green tea leaves provide a gardeny garnish to the frothy egg white top.
crunchy dominated food is digested more easily with the aid of this cocktail. Gen
Mai Cha infused gin, sweet vermouth, lime juice, egg white and roasted rice
produce a well-defined flavour. Instead of drinking Chinese tea, drink the almost
savoury White Tiger. Also served in a martini glass, roasted rice grains and
green tea leaves provide a gardeny garnish to the frothy egg white top.
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| White Tiger |
We carry our final cocktail to transition across to lunch. Fine
bone China bedecks our table but ceramics, resembling modern Japanese design,
are used for the serving platters. It’s another juxtaposition of classic and contemporary,
which we continue to delight in, well into the meal itself.
bone China bedecks our table but ceramics, resembling modern Japanese design,
are used for the serving platters. It’s another juxtaposition of classic and contemporary,
which we continue to delight in, well into the meal itself.
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| One of Two Private Dining Rooms |
Waterless Chicken Soup (RM58) is double boiled for many
hours. Kampong chicken is used to produce an intense broth. No herbs, just a
tiny touch of salt enhances the essence. A transparent teapot pours the broth
into glass espresso cups providing more than enough for two people. Chinese
people often believe this dish has restorative properties, encouraging students
to drink more before exams and also when ill to aid fast recovery.
hours. Kampong chicken is used to produce an intense broth. No herbs, just a
tiny touch of salt enhances the essence. A transparent teapot pours the broth
into glass espresso cups providing more than enough for two people. Chinese
people often believe this dish has restorative properties, encouraging students
to drink more before exams and also when ill to aid fast recovery.
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| Waterless Chicken Soup |
Chef Louis Liu, from China, specializes in dim sum, so expect to see a
lot of this on the menu. Snow Bun (RM10 for 2 pieces) is stuffed with chicken
char siew and covered with a crispy white pastry. Light caramel in colour, the
outer layer is slightly sweet like a baked custard, and the filling is savoury
and mouth filling. Sweet and savoury, crunchy and soft, it’s both attractive in
texture and flavour contrasts. The bun is light and crisp, not oily or soggy, but
it’s also not so crumbly that it falls apart. We’ll definitely order this
again.
lot of this on the menu. Snow Bun (RM10 for 2 pieces) is stuffed with chicken
char siew and covered with a crispy white pastry. Light caramel in colour, the
outer layer is slightly sweet like a baked custard, and the filling is savoury
and mouth filling. Sweet and savoury, crunchy and soft, it’s both attractive in
texture and flavour contrasts. The bun is light and crisp, not oily or soggy, but
it’s also not so crumbly that it falls apart. We’ll definitely order this
again.
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| Snow Buns |
An experimenter and artist at heart, this charming chef aims
to transport clients to a different world. He wants to entertain both the taste
buds and the mind, while satisfying the tummy and the palate.
to transport clients to a different world. He wants to entertain both the taste
buds and the mind, while satisfying the tummy and the palate.
Our next appetizer, Cold Flower Crab (RM33), is deshelled with
its chunky fresh flesh served over the top of virgin piña colada ice. It’s recommended
to stir the ice and crustacean together to combine the flavours. One of the
most unique dishes I’ve eaten this year, combines the fun of the tropics with
the fruits of the sea. It brings fond memories of the Caribbean.
its chunky fresh flesh served over the top of virgin piña colada ice. It’s recommended
to stir the ice and crustacean together to combine the flavours. One of the
most unique dishes I’ve eaten this year, combines the fun of the tropics with
the fruits of the sea. It brings fond memories of the Caribbean.
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| Cold Flower Crab |
Hong Kong Choy Sum (RM 20) is organic greens stir fried with
a little salt, sugar and water and topped with deep fried white bait (which can
also be served separately). The crunchy fish contrasts the wet juicy leaves.
a little salt, sugar and water and topped with deep fried white bait (which can
also be served separately). The crunchy fish contrasts the wet juicy leaves.
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| Hong Kong Choy Sum |
Crab Roe Fried Rice (RM42) sells out quickly so get your
order in early. Long grain basmati rice is stir fried with scallops, abalone
and a generous topping of crab roe. A good rice candidate for this traditional
dish, it’s not too oily and not too dry. This type is moist but doesn’t stick
to together, making it ideal (although not common) for a delicious fried rice.
order in early. Long grain basmati rice is stir fried with scallops, abalone
and a generous topping of crab roe. A good rice candidate for this traditional
dish, it’s not too oily and not too dry. This type is moist but doesn’t stick
to together, making it ideal (although not common) for a delicious fried rice.
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| Crab Roe Fried Rice |
Truffle Roast Duck (RM168) needs a 24 hour pre-order. Black
truffles from Italy take this popular dish up a few notches from the common
recipe. Rubbed generously in truffle oil both pre and post roasting, a
pronounced earthy fungal flavour dominates the end product. Mandarin orange
sauce and drippings are offered as sauces on the side. The orange sauce is rich
and sticky and my favourite, which I enjoy adding to the rice as well. The duck
is soooo moist and the serving size is enough for at least four people.
truffles from Italy take this popular dish up a few notches from the common
recipe. Rubbed generously in truffle oil both pre and post roasting, a
pronounced earthy fungal flavour dominates the end product. Mandarin orange
sauce and drippings are offered as sauces on the side. The orange sauce is rich
and sticky and my favourite, which I enjoy adding to the rice as well. The duck
is soooo moist and the serving size is enough for at least four people.
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| Truffle Roasted Duck |
Honey Osmanthus Pudding (RM10) brings with it the aroma of
the osmanthus flower and a touch of Bombay Sapphire gin. Lightly sweetened with
honey it’s a refreshingly light ending. At first clean and cool, it finishes
with a trickle of honey on the roof of the mouth. It’s a delicate dish
providing just enough sweetness to mark the end.
the osmanthus flower and a touch of Bombay Sapphire gin. Lightly sweetened with
honey it’s a refreshingly light ending. At first clean and cool, it finishes
with a trickle of honey on the roof of the mouth. It’s a delicate dish
providing just enough sweetness to mark the end.
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| Honey Osmanthus Pudding |
Wanting wine with your meal? The Chilean De Martino
chardonnay and carmenere are available at RM30 per glass. Bottles start at
RM130 and go up to RM440 for French Mischief and Mayhen Meursalt 2007, or RM610
for a bottle of Moet and Chandon Grand Vintage Rose. Lavazza beans are used for
coffee and tea is from China.
chardonnay and carmenere are available at RM30 per glass. Bottles start at
RM130 and go up to RM440 for French Mischief and Mayhen Meursalt 2007, or RM610
for a bottle of Moet and Chandon Grand Vintage Rose. Lavazza beans are used for
coffee and tea is from China.
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| Lavazza Coffee |
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| Oolong Tea |
Reason to visit:
modern Chinese cuisine; non-smoking (yay!); we love the creative cocktails and sexy
bar; Journey to the West; The Long March; Truffle Roast Duck; Snow Buns.
modern Chinese cuisine; non-smoking (yay!); we love the creative cocktails and sexy
bar; Journey to the West; The Long March; Truffle Roast Duck; Snow Buns.
Way Modern Chinois
G-01 Work@Clearwater
Jalan Changkat Semantan
Damansara Heights
Kuala Lumpur, Malaysia
Pork free
Open Monday to Saturday
Lunch: 12 noon – 3pm
Dinner: 6pm -10:30pm