House of Tang has a few misses on its menu, but it still serves far more hits.
Hokkien Mee. Packed with prawns & pork liver, though lacking in wok hei.
Boiled Sunshine free-range chicken with Chinese wine. We love ayam kampung, so we had high hopes for this. Alas, the meat might have been way past its expiry date, since it had a strong "old chicken" stench.
Thankfully, the other platters proved very satisfying. The steamed pork with Chinese sausage and pumpkin was tender and utterly moreish.
Ming prawns flamed in Chinese wine. Marvelous. A robust taste of wine completely permeated the prawns, somehow without overpowering their fresh, natural sweetness.
Wok-fried spare ribs blanketed in salted egg yolk. Sinfully creamy stuff.
A dim sum menu remains available in the evenings. The prawns with Honmeiji mushroom dumplings were piping-hot, moist and delicate.
Siew long bao. The skin was a tad too thick, but the soup & stuffing were perfect.
Siew mai roll with cheese. A tasty recipe; thankfully, the cheese wasn't too strong.
Golden Sand buns, filled with a rich molten centre of salted egg yolk.
House of Tang,
One Bangsar.
