Tang Palace

Its glory days are gone, but this is one of those Chinese restaurants that keep soldiering on. Service is reasonably warm and efficient.

The monthly promos here are worthwhile; check out July's eat-all-you-can for RM48.80++ per person (for bills paid by credit card; otherwise, it's RM68.80++). Dishes are cooked on order, but they're not as good as what's on the regular menu.

Salmon sashimi. Not as luscious as what Japanese outlets might serve. But since so many of us adore sashimi, there's no harm in offering this here.

Braised (fake) shark fin soup with crab roe. Sounded fine on paper, but tasted disappointing in reality. Could have been creamier and richer.

Salad prawns. Decent, though the prawns weren't all that juicy.

Century egg with jellyfish. Kinda tasted a day past its expiry date.

Chilled sliced abalone. Not bad, as far as canned abalone goes.

Steamed cod fish with black fungus. Should have been fresher.

Roast duck. Bony, but the skin was crisp and the meat was flavorsome enough.

Fried tiger prawns, Cantonese-style. What's Cantonese-style? Spicy, apparently.

Char siew. Had a strangely gamy taste. Also a tad too tough.

BBQ suckling pig. Our favorite for that night, thanks to its delightfully crisp skin.

Braised sea cucumber with bean curd. Definitely not top-notch sea cucumber.

Tiger prawns with Marmite sauce, which drowned out the prawns' natural sweetness.

Fried scallops with celery & capsicum. Something relatively healthy, for a change.

Braised sliced "jade abalone" with mushrooms. Chinese restaurant menus are often filled with forgettable items. Alas, this was one of those.

Braised fish stomach with black mushrooms. Might have been overly laced with MSG. Otherwise, could have passed off for a nice home-cooked recipe.

Chilled sago with sweet corn cream. Too watery to recommend.

Tang Palace,

Dynasty Hotel.