The Four Seasons, as the attractive platter of appetisers used to called, is always served at big celebratory lunches or dinners. But at the newly opened Tang Room at the Starling Mall in Damansara Uptown, you can enjoy four different appetisers in a serving for three, in a pretty presentation.
There is Chilled Jelly Chicken, three small abalones in their shells with a Thai sauce, Black Squid Ink Balls and Baked Crabmeat Tarts. The Chilled Jelly Chicken was delicate and lovely, with quail’s eggs embedded in it. I could do without the thousand island dressing though.
The abalone still had its sweet intrinsic flavour, not at all overpowered by the spicy Thai sauce nor the crispy dried prawn on top. I have always enjoyed the bouncy squid ink balls here, coated with sesame seeds. And the creamy crabmeat tarts whose filo pastry shell crumbled at the bite.
Before this, we had nibbled on Crispy Okinawan Sweet Potato with White Truffle. The red and orange sweet potato chips were covered with while truffle “snow”. This “snow” enhanced with white truffle oil has,for the past couple of years, appeared in Yee Sang for Chinese New Year. The sweet and salty sweet potato chips were so addictive – we just kept nibbling on them.
In a good Chinese restaurant no meal is compete without a double-boiled soup. My Double-Boiled Seafood Soup in Baby Pumpkin with Crispy Roll had prawns, dried scallop, chicken and bamboo pith in it. So I had a craving satisfied with this naturally sweet and light soup.
The main course was Chargrilled Pork Ribs Spanish Style, a long rack that weighed about a kilo or more. These were served with a romaine lettuce salad with a lime dressing, and small glasses of refreshing lime and lemon juice. The Iberico ribs marinated with just salt and pepper were juicy, tender and smoky after the grilling. They just had to be eaten with bare hands (not in plastic gloves): tearing at the flavourful, luscious meat.
We could just manage two ribs each in a portion that was probably meant for five. No matter, I had them in a takeaway and they were still yummy the day after.
You still have July 31 (tomorrow) to take advantage of Tang Room’s special offer of RM138++ instead of RM198++ for these Iberico Ribs.
We ordered a portion of Rice Noodles with Codfish and Minced Ginger in Superior Soup to share after this. Codfish was not available and it was substituted with slices of loong tun or giant garoupa. I loved the very generous amount of hot minced ginger in this aromatic, delicious soup that embraced the noodles, and the chunky pieces of fried fish on it too. I could have this for a light lunch on another visit.
Dinner ended delightfully with bamboo tray of little piggy pau with orange snouts and pink ears. One bite of this Piglet Custard Bun and a delectable salted egg custard sauce spurted out. It was just wonderful ! I had my durian craving satisfied by this fabulous chilled durian pudding at Tang Room. It was creamy and silky and bursting with durian flavour. Durian tarts are on the dimsum menu and I’ll be back for these.
The prices: Rice Noodle Codfish is RM22, Durian Pudding RM12, Piglet Buns (basket of 3) RM10, Appetisers (for 3 people) RM88, Sweet Potato Chips RM18.
Tang Room at The Starling Mall in Damansara Uptown, Petaling Jaya, is the newest baby in the Oriental Group of Restaurants. It’s on Level 2 of the Mall; call 03-7733 9866.