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Fresh seafood cooked with flavoursome meat broth in copper pans is what makes Dao Xiang worth a visit.
Sichuan, Shanghai and Hong Kong are some of the most common Chinese cuisines found in Kuala Lumpur and while they are good, there are still so much more to Chinese delicacies, given the diverse regions of China.
This is where Dao Xiang Chinese Cuisine comes in. Nestled in the budding food haven, Nexus Bangsar South, the restaurant features the wonders of Shunde cuisine, an exquisite form of minimalist Cantonese cooking, which originates from the city of Guangzhou.
Here, we dish out our thoughts on the spectacular Shunde cuisine and what you must try when paying a visit to the restaurant.
Highlighting the menu is the classic Shunde Copper Hot Pot, a delicacy cooked inside a copper pan using the freshest seafood and meat available. From green groupers and abalone to mantis prawns and mud crabs, diners can choose their own favourite seafood to be cooked within the light, yet flavourful pork broth.
We recommend the combination of grouper fish slices, crab and tiger prawns for a sweet and savoury mix. Using yam slices, the broth has a velvety consistency that is smooth to the palate. There is also a touch of zest that cuts through to create a refreshing, yet creamy concoction - a flavour distinctive to Shunde cuisine. Also, remember to add more greens to your hot pot to add depth to the flavour like coriander, mushrooms and lettuce.
Aside from the signature hot pot, there is the Classic Shunde Porridge, which is another classic hot pot variation that uses the rice water extracted from porridge, instead of the usual meat broth.
Smooth in texture with a mild sweetness and light body to it, the porridge gets its flavour through the cooking of the ingredients like handmade pork meatballs, mushrooms and seafood. The best thing about this porridge is the combination of flavours, which can be limitless, depending on the various ingredients you use. It is like painting on an empty canvas, so be creative with it.
Other delectable dishes include crunchy pan-fried lotus roots stuffed with savoury fish paste and fragrant clay pot rice with waxed meat. Unlike the more subdue flavours of the hot pots, these dishes pack punches of flavour to the palate with a great emphasis on the saltiness, which makes it a great pairing with the delicate hot pot broth.
Of course, towards the end of the night, it is time for desserts and Dao Xiang has just the right offerings for you like the classic red bean soup or the sea coconut soup boiled with lychee and lemon. Personally, we think that the creamy red bean soup hits the perfect spot after the stream of sumptuous Shunde specialities.
Dao Xiang Chinese Cuisine is located at Nexus Bangsar South. For more information and reservations, please call +603 2242 3318 or visit their official Facebook page.
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