Still on my quest to explore Nexus Bangsar South, this time around I ended up at a surprisingly good chinese restaurant, Dao Xiang, serving really nice Shunde cuisine from the Guangdong province in China. It was my first time trying this cuisine, and I must say, it left a lasting impression on me. Check out below on what we had that evening.Dao Xiang Chinese Restaurant @ Nexus Bangsar South

Dao Xiang Chinese Restaurant @ Nexus Bangsar South

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.comNot your usual Chinese cuisine restaurantCoated Peanuts - RM3Sauteed Cucumber - RM3

The restaurant houses 22 round tables, while those who want a more private dining pleasure can opt from one of their six private rooms available. We kicked off our dinner with some chinese appetizer snacks, namely the peanuts and sauteed cucumber. I love peanuts, and the ones served here were coated and very crunchy. The whole night I kept on popping these into the mouth. The Sauteed Cucumber is a good appetizer snack as well, being both spicy and sour, savoury to the bite. Chicken Feet in Herbal Soup - RM5Pan fried Pepper and Lotus Root - RM23

Up next, some very healthy soup, the Chicken Feet in Herbal Soup. Love the soup, not quite the chicken feet as I'm not a big fan of it. I found the combination of pan fried pepper and lotus root to be really interesting. Crunchy, savoury, with a nice texture and after taste, it's a good bite before the mains. Stir Fried Black Fungus - RM18

Another interesting dish whipped up by the chef from Dao Xiang would be the Stir Fried Black Fungus. Served in a sauce akin to the ones in the sauteed cucumber appetizer, I like how the black fungus has that 'crispiness' to it. Not bad at all. Rice Noodle with Preserved Vegetable - RM10Sauce, garlic and chilli to complement your meal

Another delicacy, the Rice Noodle with Preserved Vegetable had a very light aftertaste to it. Shunde's version of chee cheong fun, I would have preferred it with a heavier taste. Of course, you are welcome to add condiments to it. Claypot Rice with Chicken - RM40

I didn't know claypot rice with chicken that is presented in such a light colour can be so delicious. So used to the dark charred version that I was curious how this lighter version tasted. The rice was indeed fragrant from the sauces, and chicken tasted delicious and tender. Interesting to note, even without heavy black or soy sauce, it tasted just as good. Must be the rice, or the sauce. Shunde Porridge (Soup Only) - RM23Condiments - mushroomsCondiments - Lala

One of the must-try traditional Shunde Dish at Dao Xiang would be the Classic Shunde Porridge. Unlike your normal porridge, here it looks and taste very different, a result of cooking the rice until it starts to break down, releasing its starch into the water. With a consistency alike to cream soup, the porridge is without any seasoning, with that pure rice taste. Condiments - Pork Meat BallCondiments - Grouper Fish SliceCondiments - Pork ribs

A wide variety of premium delicacies from seafood, to meat and vegetables can be added into your Shunde Porridge. Each of these condiments will be dipped into the boiling porridge, and then served by the waitress.The waitress preparing our meal for us

Each table in Dao Xiang is served by one dedicated waiter or waitress, who will help prepare your dishes inside the Shunde Porridge. 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.Shunde Copper Hot Pot (Soup Only) - RM18

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.

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. Sweet desserts to end our meal at Dao Xiang Restaurant

Eau De Vie (EDV), a nice restaurant at Nexus Bangsar South offers wine pairing and a full range of liquor, from wine, champagne, to beer and whiskey. I had the opportunity to dine there recently on some of their delectable western cuisine, paired with a good bottle of wine. Eau De Vie @ Nexus Bangsar South

Eau de Vie

Unit G-03, Ground Floor, Nexus Bangsar South

No 7, Jalan Kerinchi, 59200 Kuala Lumpur, Malaysia

Tel : 603-2242 3118

Facebook: https://www.facebook.com/eaudevieMY

The beauty of Eau De Vie is the in-house Sommelier, something that is hard to find in many restaurants in Malaysia. The name Eau De Vie itself stands for the 'water of life', pretty apt for what they offer on their menu. Check out what we had that evening. Eau De VieA wide choice of liquor at Eau De Vie is available

Eau De Vie's patrons can dine in the warmly lit yellow lights inside or chill out at their spacious al-fresco area that furnished with wooden fixtures outside. Inside, they offer a spacious VIP room as well, with huge sofas and flat screen TV. Let's have our meal with some house wine, Bottega in this caseBottega sparkling wine

Eau de Vie’s house pour wine is priced at RM12 nett per glass before 9 p.m, so be sure to take advantage of having some wine, paired with your meal. We had the Bottega sparkling wine that evening, poured by the waitress at our table. Mariniere - RM28

We kicked off dinner with the wine, paired with multiple western cuisine, starting off with the Mariniere. A bowl of Tasmania Black Mussels cooked in white wine sauce and shallot, garlic, butter and parsley, served with some bread, this is one of the crowd favourite at Eau De Vie. Even for a person like myself who rarely take mussels, I actually liked this dish, especially when taken with the sauce. Deep Fried Squids - RM14

To be taken as an appetizer, or as a snack to go with chilled beer, their Deep Fried Squids went well with the lemon mayo dip. Simple, yet appetizing, we were ready for more yummy noms. Andalusian Crab Cake - RM22

Served on a bed of pak choy and garlic, the Andalusian Crab Cake had a lot of crab meat stuffed inside. Pan fried, it had a nice texture, going real well with the creamy avocado aioli on top. I like the fact they were really generous with the crab meat. Good stuff. Seafood Mixed Grill - RM49

If you are unsure which seafood dish to order, why not go for their Seafood Mixed Grill, a mixture of grilled sea-bass, prawn, clam, squid, scallop antipasto, tomato and asparagus with capers beurre blanc. Fresh, scrumptious seafood, I do think for the price you're paying, you actually get your money's worth. Chef's Special Beef Ribs - RM60Grilled Lamb Cutlets - RM48

Ah, meat dishes are my favourite. Eau De Vie brought out their specialties, the Chef's Special Beef Ribs and Grilled Lamb Cutlets, both looking real good even before I chomp down on the meat. The beef ribs are slow braised, served with potato salad, corn-on-the-cobs, buttered vegetables. Love the generous portion. Served with garlic mash, minty salad and baked caramelized pear with rosemary garlic reduction, treat your senses to a wonderful culinary experience with the perfectly grilled tender Australian lamb cutlets.Chocolate Volcano Lava Cake - RM17

We ended our meal with Eau De Vie's Chocolate Volcano Lava Cake. Served with premium vanilla ice cream, this made in-house heavenly rich double molten chocolate cake is definitely a dessert not to be missed for serious chocoholics. Remember to check them out the next time you're at Nexus Bangsar South, and am in the mood for some good liquor to go with your meal.

Thirdwave, at Nexus Bangsar South has been one of my must-visit spots on my #CafeHoppingMalaysia exploration for some time now, after hearing and seeing so many foodies visiting there in recent times. I was there last week with fellow foodies and friends to check out their latest lunch menu. Check out what they have to offer below.Thirdwave Cafe @ Nexus Bangsar South

Thirdwave

Unit 1-11, Level 1, Nexus,

Bangsar South,

59200 Kuala Lumpur

Facebook: https://www.facebook.com/thirdwave.myComfy decor

Upon reaching Thirdwave, my first impression of the cafe is that it really takes on a minimalistic design, both the shop front as well as the interior. Inside, there were ample space, with a mini coffee bar at the corner for coffee brewing and all. Chill at the coffee bar, and learn a thing or two about coffee

When we were there the other day, the good folks from Thirdwave served us their latest on-going lunch menu set (RM25++) which includes 1 Main of you choice, 1 homemade soup of the day, and 1 drink of your choice. Don't forget to check out their handmade chocolates and sweet treats too. Moroccan Lamb Burger with Mint Mustard Vinaigrette

The Moroccan Lamb Burger served with mint mustard vinaigrette, with really nice potato wedges on the side. The lamb patty was thick and moist, well seasoned and cooked to perfection. There's an option to add on RM 2 for that extra cheesy cheddar cheese. A special mention has to be of their delicious potato wedges, awesomely crispy on the outside, yet with lots of potato below the crisp batter. Boneless Thirdwave Fried Chicken

Always a fan of fried chicken, here at Thirdwave, they serve their Boneless Thirdwave Fried Chicken which was crunchy, crisp, well seasoned, tender and juicy inside. Served with their special sweet, spicy and tangy sauce, it does really go well with the chicken. Then there's the really good potato wedges on the side. Funghi Aglio Olio Spaghetti

Up next were the pasta dishes, starting with the Funghi Aglio Olio Spaghetti. This dish was served with a generous amount of mushrooms, capsicum, black pepper and cheese. I would have preferred if it had more flavour to it, as the taste was pretty bland. Nevertheless the cheese did wonders to the dish. Al Ragu Spaghetti

Meat lovers will love the Al Ragu Spaghetti, with savoury meaty chili sauce slow cooked to perfection before being mixed with the spaghetti. The flavours were pretty rich and well seasoned, with generous amounts of meaty delight. Again, the cheese made a difference, adding that savoury cheesy flavour to an already addictive dish. Garlicky Chicken Fusilli (Spinach sauce & fragrant chicken mince)

The Garlicky Chicken Fusilli tasted way better than how I perceived it will taste. The looks itself, vibrant green did deter me initially, but the moment I put it into the mouth, I like it almost immediately. The green spinach sauce and fusilli, went really well with that extra fragrant minced chicken meat. Lots of flavour, I actually had more than my fair share of this dish. Hot Pressed BLT Ciabatta

A sandwich dish, the Hot Pressed BLT Ciabatta was served with fresh vege on sliced cheese and ham with mayonnaise and finish on ciabatta bread. It did remind me of a Subway sandwich, but a lot healthier with the alfalfa sprouts, minimal sauce, and lots of greens. Waffle Ice Cream with Strawberries, Blueberries and Banana

We ended our meal with Thirdwave's Waffle Ice Cream with Strawberries, Blueberries and Banana. Subtly osmanthus-infused, crispy on the edges, crowned with NZ's Kapiti vanilla ice cream, 'mysterious flowers,' berries & bananas, this dessert was beautifully presented and tasted amazing. I have to complement the waffle, which is soft and buttery going well with the fruits and ice cream on top. The pretty lady from Thirdwave showing us how coffee is brewed. and enjoyedPanama Kotowa Wine

One does not name themselves Thirdwave, unless they have a real understanding and skills in the coffee scene. This is where Thirdwave Cafe excel, with their award winning barista and coffee. We were given a short coffee appreciation session where the Panama Kotowa Wine was brewed in front of us, to be savoured while it's warm. Blessed with the lightness and sweetness of cherry flavour, it was clear, aromatic and really refreshing. The perfect spot to go cafe hopping

The set lunch that they've just launched include the following items below:

1 Main of your choice

Moroccan lamb burger with mint mustard vinaigrette (cheddar cheese +RM2)
Hot-pressed BLT ciabatta
Boneless THIRDWAVE Fried Chicken
Funghi Oglio Olio Spaghetti
Al Ragu Spaghetti
Garlicky Green Fusilli
Grilled Chicken Salad

1 Homemade soup of the day

1 drink of your choice

Iced / hot apple tea
Hot earl grey
Espresso
Long black
Flat white / Latte / Cappuccino +RM3
Iced latte +RM4

1 scoop of ice cream (vanilla or chocolate, +RM1)

One of the must-have from Hainanese cuisine is their Chicken Chop. Diners here at Gastro Cafe can choose either the original Hainanese sauce, black pepper sauce or tomato sauce to go with the chicken chop.

My personal preference would be the original Hainanese sauce, which has a hint of natural sweetness from the onions that cooked along. Served together with fried potato wedges, the green peas on top did make the dish more colorful and intriguing one’s palate.A classic local dish, almost every Malaysian love this as a staple food! Served together with my favorite sambal ikan bilis, sambal sotong, peanut, egg and cucumber, I like its fragrant rice that is rich in santan (coconut milk) flavor.

Rich in thick creamy curry gravy, Uncle Chong’s Curry Laksa was served together with chickens, tau fu pok (bean curd), and fresh cockles.

I like their yellow noodle that has very minimal alkaline taste (lye water or kansui). According to Mr Chong, they get their noodle supplies from a small factory that can customize and has good control in the food products’ stable quality.One of the popular dishes here is their Uncle Chong’s Nasi Lemak Special, which served together with curry chicken, spicy prawns, and sambal tumis at the side.

The rice was not too ‘lemak’ for my taste buds, but according to the chef, their regular customers requested to cut down little bit the ‘lemak’ taste to balance up with the 3 different spicy sides that were already rich in santan flavor.