Dao Xiang Chinese Cuisine at Nexus Bangsar South: New menu, 2016

This review is brought to you in part by Dao Xiang.

Dao Xiang keeps growing from strength to strength – each time we return to this restaurant, we’re increasingly impressed by how it delivers Chinese Shunde cuisine with top-flight ingredients combined with beautifully skilled execution. It’s a testament to Dao Xiang’s triumphs that the venue remained bustling throughout a recent weekend night.

Dishes embellished with flowery flourishes

The menu is encyclopedic enough that half a dozen visits might be necessary to do justice to the kitchen’s efforts. Dao Xiang is capable of ravishing plating, embellished with flowery flourishes.

But our satisfaction extends beyond superficial cosmetics – check out the pork trotters; tenderly fried green grouper; monumentally juicy prawn patties coated in airy-crunchy kataifi pastry; thinly battered prawns pleasurably complemented with cheese and corn; succulent, savoury garlic-fried pork spare ribs; and our favourite of luscious pan-fried prawn cakes with black fungus in black bean sauce.

Every component is excellent (even the vegetables taste naturally sweeter than the norm), put together with crackerjack flair. Most platters cost between RM38-RM58.

Porridge hotpot

The porridge hotpot was a fresh revelation for us this time, with a thin rice broth (starting at RM23) that serves as an ideal base for the cooking of all manner of meat and seafood. We relished the latter for this meal – green grouper fish, tiger prawns and clams.

Rest easy: Dao Xiang’s team masterfully handles the entire process of cooking the produce at the table. The prawns turn out perfectly, the fish is delicately fleshy, while the clams showcase a lovely brininess, all bolstered with a nutty, flavourful sauce. All in all, delicious from start to finish – many thanks to Dao Xiang for having us here.