Way Modern Chinois isn’t your typical Chinese restaurant. The name Way in Mandarin means “unique” or “one and only” – serving contemporary fine Chinese cuisine in a chic setting. The entrance itself makes a good conversation starter; designed to resemble a lift door.
Way’s interior features dark furniture and rose wood panelling with spot lights to complement the overall dining experience.
The Pac Man Dumpling is a clever twist from the typical har kau, where the prawn filling is marinated in Szechuan spices and served with spicy ponzu dip. And I loved how it was presented. The “pac man” comprised a cracker on a bed of crispy avocado salad.
Also commendable were the Shanghai Dumplings (RM12). These steamed chicken soup dumplings comes in two flavours; original and spicy. Go for both, to enjoy the contrast. The dumpling skin was adequately thin, allowing me to savour the tasty broth and minced chicken filling.
Snow Bun (RM10 for 2) is Way’s version of the Hong Kong char siew polo pau, where fluffy buns are filled with chicken char siew and topped with a crispy snow crust. I practice a no sharing rule for this one. Touch my buns and feel my wrath hahaha! :P
rif was a huge fan of the Cheong Fun with Shredded Duck — silken smooth rice sheets wrapped with thin slivers of duck and served with tangy dipping sauce. I let him have more of this, while I indulged in my snow buns.
The Elixir of Youth (RM38) features shark spine bones, double boiled in chicken essence and bok choy. A favourite among the ladies as the bones are laden with collagen goodness. Tasty stuff.
I also enjoyed the Szechuan hot and sour soup – a long-time favourite – and Way’s version was robustly flavoured, thick and sour. Just the way I like it. Those with a milder palate might find this too strong though.
Another winner was the Abalone Congee with Truffle Oil (RM68); decadent and very delicious. The congee was slow cooked for 12 hours in chicken stock and abalone, resulting in a rich, smooth and thick mixture. The chef topped it with abalone slices and generous drizzles of truffle oil. A bit of Hong Kong, a bit of France and a lot of Way!
First thing that crossed my mind when I heard “crispy lion fish” was that it was of the poisonous variety. But Way’s Crispy Lion Fish (RM59) is actually deep fried garoupa, deboned, deep fried and presented to look like a lion.
I really liked the salted egg chicken strips (RM18), where the chicken strips were marinated, coated with salted egg and deep fried to crispy perfection. Very addictive.
If you love durian, try the Musang King Durian Pancake (RM14 for 2), prepared using fresh musang king and cream, and wrapped in pancake roll. Alternatively, try the “Way” Style Sago Mango Pomelo (RM16) where fresh mango mousse is served with grapefruit and sago for a sweet, sour and creamy combination.
On the whole, I was quite impressed with the food and I love how the owners have good taste in interior décor. Definitely “way” ahead of time!
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Food: 7.5/10 (pork free)
Verdict: Tasty modern Chinese dishes and tasteful décor.
Way Modern Chinois
G-1, [email protected],
Jalan Changkat Semantan,
Tel: 03-2095 1118
Business hours: Noon till 3pm, 6pm till 10.30pm