Known of its innovative offerings of Chinese cuisine, Way Modern Chinois continues to push the boundaries of creativity with their latest dim sum menu starting with the impressive ‘Skinless” XLB (RM 6.00 per piece). While there is a great deal of science and technical jargons (anyone heard of Sodium Alginate before?) behind preparing the dim sum using ‘molecular cooking’ method, the result is truly impressive. One could marvel at the sight of this transparent xiaolongbao with its ingredients clearly visible to the naked eye. The “Skinless” XLB is meant to be eaten in one spoonful due to its delicate ‘skin’ that will effortlessly burst like a bubble upon swallowing it. Due to its lengthy and meticulous cooking procedure, Way Modern Chinois can only serve up to 12 pieces per day, making it even more exclusive for customers to try this unusual dim sum.
The restaurant’s aptness for modernise cuisine is also evident with their Truffle Crab Soup Dumpling (RM 14.00 for 4 pcs). Made using premium black truffles, crab meat and gelatin, one could truly appreciate the delicate flavours of the stuffing. The use of black squid ink for its skin is yet another interesting manner that Way Modern Chinois use to distinct their dumplings from the conventional ones.
Having ‘Fish and Chips’ (RM 16.00 for 3 pcs) in a Chinese menu is rather unconventional but one can certainly bet on the inventive minds behind Way Modern Chinois to turn the quintessential western dish into dim sum form where slices of cod fish fillets flecked with black vinegar powder are wrapped with a thick layer of crispy potato to yield an interesting sourish and savoury flavour.
The striking colour of the golden Crab Roe Dumpling (RM 19.00 for 3 pcs) contrasting with the squid ink ‘nest’ resting on the dumplings may very well make this dim sum Instagram-worthy for their customers. We were told by the chef that the golden skin is made using pumpkin while the innards are consist of a mixture of prawn and crab roe to give it a rich flavour.
Renowned of its signature roast duck, one is definitely in for a treat as Way’s Lotus Leaf Steam Sticky Rice with Duck (RM 10.00 for 2 pcs) is prepared with a mixture of mushrooms, carrots, salted egg, water chest nuts and of course, roast duck.
The restaurant unique dim sum offering extends to their Sticky Rice Lamb Siew Mai (RM 19.00 for 3 pcs) with glutinous rice wrapping around the dense lamb meat. While the combination may sound uncanny, the result somewhat reminds me of a fusion between east and west combining the starchy glutinous rice found in Chinese dim sum with the gamey taste of lamb meat.
Other noteworthy mentions include the fragrant chilli flavour in the Wok Fried Cheong Fun with Original Spice Paste (RM 10.00), Crab Claw Dumpling (RM 15.00 for 3 pcs), Coriander Char Siew Bun (RM 9.00 for 2 pcs), Crispy Bean Curd Skin Roll (RM 17.00 for 3 pcs), Prawn Dumpling with X.O (RM 16.00 for 3 pcs) and Crisping Dumping with Wasabi Mayo (RM 15.00).
Judging from the impressive array of ingenious dim sum offerings, Way Modern Chinois is clearly standing at the forefront in modernising traditional Chinese dishes. No doubt, we can expect more distinctive fares to delight our tastebuds, courtesy of the creative team behind the restaurant. Way Modern Chinois is currently running a dim sum promotion set at RM 29.00++ per pax. For more information, kindly call 03-2095 1118 for more details.
Way Modern Chinois
Jalan Changkat Semantan
50490 Damansara Heights
Tel: 03-2095 1118
Note: Dim Sum menu is available from Monday – Saturday from 12:00 p.m. – 3:00 p.m.).