House of Tang, One Bangsar

*Notice: The stretch of eateries at One Bangsar has been ordered to move out by the DBKL (KL Municipal Council) due to complaints by nearby residents. It is unsure where House of Tang has been relocated to, or perhaps they are closed down for good.

If you’re wondering what happened to Oriental Spoon all these while, wonder no more. They have been relocated to One Bangsar, under a new name – House of Tang. I wouldn’t know about their relocation if it’s not because of Ivy, hence we went there for dinner last week together with Chris, Christine, Simon and another three friends. There was a familiar air around the place; for example, I could recognise the cutleries and furnitures, which were being used in Oriental Spoon before. The person in charge of our meal that night insisted that they do not use any MSG in their dishes.

House of Tang still churns out dim sum all day long like how they used to do it before this, with some new creations, along with other Chinese dishes such as the Unagi Puff. Tender, melt-in-the-mouth unagi (grilled eel) encased in flaky, slightly crispy phyllo pastry was a good start to whet our appetite. Shark’s fin, mushroom, dried scallops, crab meat, minced shrimp meat and egg came together in this rich soup, our second dish – I like the fact that they do not skimp on the dried scallops.

Huge slabs of garoupa fish was used in this dish, bathed in fiery red assam gravy with ladyfingers, brinjal, tomatoes, onion and long beans. Although the gravy looked fiery hot, I personally feel that they could improve on the taste (both sourness and spiciness). Get a bowl of rice to go with it!

The Braised Pig Trotter seemed like a bit too fatty to be consumed, but when it’s cut, lean meat were abundant beneath the glossy skin. The meat were braised till fork-tender and very flavourful. The dark, thick gravy complements the meat very well.

Two types of veggies were served that night – one being the usual Spinach/Pigweed in broth with wolfberries, topped with whitebait and the homemade beancurd with assorted vegetables. The pigweed was rather common, but we like the silky smooth and eggy beancurd very much.

We had noodles to substitute rice for the night; the yee mee was cooked al dente and yet, absorbed most of the seasoning and sauce which was good to bite into.

Wash everything down with a cool and refreshing concoction of ginseng syrup with Chinese herbal jelly.

If you’re cracking your head to think of where to bring your dad for dinner for the upcoming Father’s Day, House of Tang is running four set meals promotion, priced at RM638, RM438, RM288 and RM198 respectively, all for 10 pax (not including service charge). View the menu here.

House of Tang 唐人轩
One Bangsar, No. 63B, Jalan Ara,
Bangsar Baru,
59100 Kuala Lumpur.

Tel: 03-2282 1111
Web: http://www.houseoftang.com.my

Business Hours:
10.30am – 2.30pm & 6.30pm – 10.30pm (Daily)
Closed on every Tuesdays