Dao Xiang Nexus Bangsar South - Shunde Cantonese Cuisine in Bangsar Review By Best Restaurant

Shunde is one of the most popular district in the city of Foshan in the Pearl River Delta, Guangdong Province that serves some of the best and finest Cantonese Cuisine in China. Best Restaurant To Eat was invited to a special food review at Dao Xiang Chinese Cuisine Restaurant which is located at Unit 1-13, Level 1, NEXUS No 7, Jalan Kerinchi, Bangsar South Kuala Lumpur to taste 2 signature authentic Shunde Cuisine.

Dao Xiang Chinese Cuisine Restaurant has an elaborate team of chef from Shunde, China that are trained to the intricate Shunde preparation and cooking style to serves the most authentic Shunde Cuisine in Malaysia; which are attested by the quality and taste of each of the dishes served. 

The decor at Dao Xiang Chinese Cuisine Restaurant is a combination of traditional and modern design that caters to family, business and exclusive private rooms for private function.

At Dao Xiang Chinese Cuisine Restaurant, there are 2 famous traditional Shunde Dish that you must try out, the first of which is the Classic Shunde Porridge. 

The porridge serves here are the result of cooking the rice until it start to break down, releasing its starches into the water. The colour of the water will have become milky, and the consistency should be that of a single cream. At Dao Xiang, the chef will only use the middle section of the boiled porridge starch water to serves to you. There are absolutely no seasoning at all in the porridge.

There is a wide variety of premium selection of delicacies of seafood, meat and vegetables for you to choose from for your porridge. Each of the delicacies are then slowly dip into the boiling porridge; releasing all its natural sweetness into the porridge. Among some of the delicacies that was selected for our porridge (the key to it is to select a balanced natural taste) are the

Pork Ribs - this pork ribs has a slight salty taste which has been pre-marinated and tossed over by hot water before being served. The pork rib was meaty and succulent as you can really taste the salted porky flavours with every bite.

followed by the in house made meaty pork meat ball

Fresh mushroom

the Lala 

and the last one was the Grouper Fish Slice.

Dao Xiang Chinese Cuisine Restaurant pride itself as a promoter for the Shunde eating lifestyle in Kuala Lumpur, Malaysia; the staff are well trained to ensure that all the ingredients are cooked just right based on a sequential order for you to savour each round of the delicacies.

The first few round; depending on the number and type of delicacies that you ordered; are not eaten with any porridge; you just eat the meat or seafood after it is cooked. By the time we finish all the delicacies; the porridge; will by then be infused with all the natural juice and flavours of all the delicacies that was cooked together with the porridge. Now is the time to savour this porridge.

To complement the porridge, we had the Rice Noodle with Preserved Vegetable. The Rice noodle was soft and smooth and best eaten either with a few drop of soya sauce or the special spicy bean paste sauce. 

Next, we had the star of the Shunde Cuisine which is the Shunde Copper Hot Pot; as with the porridge; you can now choose all your favourite delicacies which has ample selection namely fresh seafood like crabs, prawns, shellfish and your choice of fish; like Grouper, Baramundi, Tilapia and so on which are attractively arranged in the hot pot.

Laden with garlic cloves, fried beancurd stick, soft fried beancurd, yam and fresh ginger slice with the preselection of your delicacies; it is cooked traditionally in this special copper pot which you can witness first hand; the cooking process while at the same time inhaling the fragrant aroma of the boiling stew. 

The broth which is based on an authentic secret recipe is pork based with a tinge of fragrant from the special dried mandarin peels which add another dimension to this super rich broth; leaves your taste bud tantalized.

The delicacies that we had was the Mud Crab, Prawns and Grouper Fish. The marriage of flavours and taste from these 3 fresh seafood coupled with the lusciously creamy broth was getting us slurping every spoonful of it right from the pot. 

After finishing all the succulent seafood, you can then add in extra orders of fresh Garland Chrysanthemum aka Tong Ho. The Tong Ho with it's unique taste and flavours is one of the best vegetable that is best to compliment and enhance another taste level to the natural goodness of the stew. Another add on you can consider is to finish it off with an order of Glass Noodle aka "Tong Fun" to slurp up the final drop of the flavourful stew.

To complement our dinner, we had 2 in between snacks; the first of which is the Stir Fried Black Fungus which uses the special spicy bean paste sauce with a slight vinegary taste. 

While the other snack dish was the plain simple Fried Shredded Potato.

To finish our dinner, we had the special Sea Coconut, Lychee with Lemon which was served cold and had a very refreshing citrusy tangy taste.

and followed by the Special Red Bean Dessert which was served hot to end our sumptuous dinner review.

At Dao Xiang Chinese Cuisine Restaurant Nexus Bangsar South, there also serves a wide variety of other authentic and specialty Shunde Cantonese dishes like Pan Fried Fish Lips, Claypot Rice with Free Range Chicken or Shunde Stewed Seafood and many others appetizing dishes which you can savour on your visit. 

P.S. Besides being known to be serving top notch Cantonese Cuisine, Shunde is also very popular as it is where the ancestral home of the famed Bruce Lee was; there is a street that was named after him. 

Chinese Food and Restaurant Review by Best Restaurant. Pls Click Here

Bangsar - Best Restaurant Other Review in Bangsar. Pls Click Here

Kuala Lumpur - Best Restaurant Other Review in Kuala Lumpur. Pls Click Here

YE ZI At The Roof 1 First Avenue 1 Utama - Heavenly Steamboat Review By Best Restaurant

Steamboat is one of my favourite food especially on rainy days as this tummy warming dishes are a very satisfying treats. Best Restaurant To Eat was invited for an exclusive review at Yezi At The Roof,  Sky Level, 1 First Avenue, 3, Lebuh Bandar Utama, Bandar Utam Petaling Jaya, Selangor recently.

Yezi At The Roof offers a special premium Steamboat that uses coconut as its base ingredients for most of the broth. The result; specifically the soup based has a very natural taste which makes it very delicious and tasty.

With premium top quality ingredients and seafood to produce some of the dishes, your taste-bud will be up to the roof. The decor of Yezi At The Roof is one that gives you an impressive and nostalgic feel of China in the fifties; coupled with the pipe in music of that era, it transform you to that era of dining.

With the posh and exquisite design, furniture, impressive lighting and wall decal, it sets the mood and ambiance for a sumptuous meal.

With a spectacular view, one can also opt to have their meal at the balcony and enjoy the breeze while sipping in hot piping food from the steamboat pot while having a panoramic view of Damansara and TTDI.

Yezi At The Roof steamboat is served on an ala carte basis; first you choose the broth or your soup based which are range from their signature original YEZI Broth which uses the clear coconut juice as the base to prepare this distinctive broth. The other broth are Imperial Canton, Aromatic Taiwanese Beef Spice or the Fragrant "Shao Xing" Wine Seafood Broth or the top of the range Wild Forest Truffle Mushroom Broth.

For our review, the The Roof, PR Manager, Mr. Jude Benjamin, recommended the first of its kind in Malaysia; the Wild Forest Truffle Mushroom Broth (RM78.00). When the broth arrives, the strong aroma of the black truffle and mushroom excite our senses, and at the first sip of the broth, we were already mesmerized to anticipate the best to come once we start to load in the ingredients into the steaming pot.

At Yezi At The Roof, you can start off your meal with some appetizer; the first of which that we had was a cold dish which is the "Tong Sum" Century Eggs With Ginger Slice (RM12.00) - the specialty of the Tong Sum century eggs are the soft milky texture of the yolk; moreover this century eggs are well treated as there is very minimal ammonia taste which makes it very nice to eat accompanied by the thinly sliced preserved young ginger.

We move on to the hot appetizer; which was the Beancurd skin with Chicken Floss (RM12.00). The bean curd skin are fried to a crisp and topped with Chicken Floss; a one of a kind combination.

Before, we start the steamboat meal, we were taught to prepare a special dip sauce which has a special blend of soya sauce to be mixed with "Sa Keong", Chili Padi and freshly squeeze Kalamansi juice.

One of the thing about steamboat meal is that, the use of fresh ingredients is key to a satisfying meals as it will exudes the natural sweetness of that ingredient. The first batch of ingredients going into the steam of hot pot are the in house made meat balls which are as follows;

Wagyu Beef Tendon Ball (RM18.00) - the meat ball was firm, had a bouncy and chewy texture which I like. You can taste the beefy flavour in each of the meat ball.

This is then followed by the Mui Choy Meat Ball (RM12.00).

Chicken Balls With Mushroom (RM12.00)

and the last meat ball was the Black Truffle Ball (RM24.00) - which is made from Squid paste with Black Truffle bits - It has a very strong natural taste of the squid paste and truffle while it's texture is just right.

After the in house made balls round, we next moved to the in house made paste which the first; was the Fish and Tobiko Paste (RM18.00). The use of Tobiko gives each bite a special feel as when you bite into it, especially the Tobiko it burst out to give you this little sensation in your mouth.

and the second one was the Prawn paste (RM20.00). This one has a much more bouncy texture compared with the Fish paste and was more flavourful.

After that, it was the slice meat; the first of which we had was the wafer thin Special Beef Slice (RM25.00) that literally melt in your mouth after a simple few strokes in the steaming pot.

followed by the Pork Neck Meat (RM16.00) which has a layer of fats and when eaten after the dipping gives you a chewy meaty feel.

For dumplings, we were served the Yezi At The Roof Special Coconut Dumplings. This is a very unique dumpling as the dumplings has coconut meat as one of the ingredient in it. The fragrantly and strong coconut flavours was well mixed with the additional taste of corn and was well balanced off with the chicken meat.

The last ingredients was the mushroom which is the King Mushroom and Abalone Mushroom.

Yezi At The Roof also offers exotic live seafood like geoduck or alaskan crab for those that would like to indulge into this special fresh ingredients in the special broth. These special fresh ingredients are priced at on going seasonal rate.

Lastly we complete our dinner with another in house specialty which was the Coconut Ice Cream (RM16.00).

This steamboat experience at Yezi At The Roof; is very special in a number of way; firstly we get to taste a very special truffle soup, and then some of the special coconut infused food which tantalized our taste bud to some new experience.

Readers who reads this post also read the following post

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Buka Puasa at Putrajaya Ramadan Buffet at Palm Cafe Palm Garden Hotel Review By Best Restaurant

Menjamu selera Berbuka Puasa di Putrajaya. Best Restaurant To Eat first hand review of the Ramadan Buffet at Palm Cafe at Palm Garden Hotel, IOI Resort, Putrajaya, Selangor.

There are many restaurant that offers Ramadan Buffet during the Puasa month for muslim community. Palm Cafe offers a wide variety of food besides the traditional Malay cuisine. The theme for this year Ramadan at Palm Cafe is "RAMADAN WARISAN BUFFET"

Executive Sous Chef Sim Hoong Sam and his team goes the extra mile to bring you flavours from Malaysia’s different ethnic cultures and traditions such as Ikan Sembilang Salai Masak Lemak, Cili Padi, Assam Pedas Squid with Ladies Fingers, Kam Heong Bamboo Clams, Udang Goreng Kandar, Roti Canai and Murtabak just to name a few.

Customers are spoilt for choices from the variety of food offering which includes Roast Lamb with spices and herbs, Kawah with Kari Kepala Ikan, Satay and more will be available on a daily basis.

Main courses are balanced out with a variety of appetizers, ulam-ulam and complemented with the delightful dessert counter.

Pulut Durian

The dessert counter features Ice cream, Malay Kuih, Pulut Durian, Tapai, Sago Gula Melaka, Bread Pudding and more.

As there were just too many food offering; my top pick for Palm Cafe for this Ramadan review are as follows:

Kawah with Kari Kepala Ikan- simply tasteful with full spice flavour and best eaten with white rice, roti boom and/or roti telor (available at one of the store). The fish used here is the Red Snapper.

Next is the Roast Lamb which you can eat with the Nasi Briyani, or Naan Bread.

followed by Kam Heong Bamboo Clams

and the Assam Pedas Squid with Ladies Fingers

 Udang Goreng Kandar

and lastly the Laksa Sarawak which the laksa broth was very flavourful.

and local fruits to wash down all the sumptuous feast that we had.

While dining, be entertained by the talented Mahligai Ghazal band belting out traditional and modern numbers.

The Ramadan Warisan Buffet is priced at:

Early Bird voucher sales by 31 May 2015 (or while stocks last)

Price at RM70.00 nett per adult, RM35.00 nett per child

Available for dining throughout dates available 18 June – 15 July 2015.

First Week (18 – 24 June 2015) and Final Week (12 – 15 July 2015)

RM80.00 nett per adult, RM40.00 nett per child

From 25 June – 11 July 2015

RM95.00 nett per adult and RM45.00 nett per child. 

For more information and reservations, please call Palm Garden Hotel at  603 8943 2233

There aren't many restaurant that are able to cook to the original taste of the food as it should be; this is the part where Palm Cafe have my brownies point for the quality and taste of the food serve.