As much as I want to validate that claim now, I can't - at least not just yet.
Despite being the on top of the list, Shunde cuisine, which forms the base of Cantonese styled cooking, is not widely familiar within our conventional Malaysian tastebuds. As far as I know, there're only two restaurants in town which serves just that - here and one other in KL, which I've also conveniently visited in the past.
Today, I will be sampling some of Dao Xiang Chinese Restaurant's exquisitely prepared signature Shunde dishes.
The main dining room houses 22 Chinese-styled round tables. For those opting for a more reserved experience, there are 6 private rooms available also.
Starting my Shunde experience with dainty looking bowls of appetizer.
Coated Peanuts. Rm3.
My friend couldn't stop munching on these crunchy little things!
Sauteed Cucumber. Rm3.
My guess that this was everyone's favorite appetizer - incredibly addictive spicy and sour sauteed cucumber.
Chicken Feet In Herbal Soup. Rm5.
Pan Fried Pepper & Lotus Root. Rm23.
These were sensational - the fishcake tasted more sweet than savory, and the glistening lotus root had a delightful crunch to it. One more plate please!
Stir Fried Black Fungus. Rm18.
Not exactly something that I'd typically have, though personal preference aside, the black fungus was crisp, drenched in a pool of savory sauce.
Fried Shredded Potatoes. Rm16.
This dish is a classic example of simplicity at its best. The shreds of potato were crunchy, less mushy than those we're typically accustomed to, with a hint of lightly charred fragrant aftertaste.
Rice Noodle With Preserved Vegetable. Rm10.
Shunde's version of a chee cheong fun. Remember to load up on chili sauce!
Claypot Rice With Chicken. Rm40.
A claypot of fragrant rice with chicken that was smooth and tender. It was good but could be great with more sauce and charred bits beneath.
Shude Porridge (Soup Only). Rm23.
Shunde porridge - no rice and eaten steamboat-style, interesting like that. All condiments are ordered separately.
The best parts for me would have to be those salty pork spare ribs (Rm25) and handmade pork balls (Rm23). Those are must haves!
The best parts for me would have to be those salty pork spare ribs (Rm25) and handmade pork balls (Rm23). Those are must haves!
Shunde Hotpot (Soup Only). Rm18.
The other signature Shunde dish that we sampled was this - fresh seafood served in a massive copper hotpot.You'd get to pick your favorite ingredients and we had ours with grouper fish, prawns, crab and vegetables. The signature pork broth was hearty and comforting and the seafood excellent. Secret ingredient: orange peel - who would've guess? And crab and prawns? You may need to use your hands for this one.
Tip: Order a serving of vermicelli and dunk it into the remaining broth. Best eaten with special chili sauce.
Complimentary Red Bean Soup.
Sweet, thick and chunky red bean soup - on the house!
Longan And Sea Coconut. Rm6.
Our final dessert felt refreshingly calming after all the hot food we had earlier.
Overall Rating: 7.5/10. Unlike a typical Chinese dinner, tonight's meal felt a little different - a hint more interesting and exquisite if I may just add. Customer service was top notch - someone does everything for you here, from the cooking, to the dunking and the serving. Be prepared to be pampered! The desserts may not be best I've eaten, but the signature Shunde Porridge was good and the Shunde Hotpot was marvelous.
Dao Xiang is located at:
Address: Unit 1-13, Level 1, No 7, Jalan Kerinchi, Nexus Bangsar South, 59200 Kuala Lumpur.
Phone: +60 2242 3318
Opening Hours: Daily. Lunch (12:00 - 14:30) Dinner (18:00 - 22:30).
Email: daoxiang.nexus@gmail.com
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