Tang Palace Chinese Restaurant

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Its glory days are gone, but this is one of those Chinese restaurants that keep soldiering on. Service is reasonably warm and efficient. Salad prawns. Decent, though the prawns weren't all that juicy. Chilled sliced abalone. Not bad, as far as canned abalone goes. Tiger prawns with Marmite sauce, which drowned out the prawns' natural sweetness. Fried tiger prawns, Cantonese-style. What's Cantonese-style? Spicy, apparently. Fried scallops with celery & capsicum. Something relatively healthy, for

Its glory days are gone, but this is one of those Chinese restaurants that keep soldiering on. Service is reasonably warm and efficient. 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. Century egg with jellyfish. Kinda tasted a day past its expiry date. Ste

Its glory days are gone, but this is one of those Chinese restaurants that keep soldiering on. Service is reasonably warm and efficient. 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. Braised sliced "jade abalone" with mushrooms. Chinese restaurant menus are often filled with forgettable items. Alas, this was one of those

Dynasty Hotel KL has an authentic Cantonese restaurant in it, named Tang Palace. It has a very traditional ambiance, with lots of Chinese paintings and motives around. I went there for their dim sum and the prawn balls are crispy on the outside, with fresh big prawns instead. The taste is savoury salty with chunks of vegetables in it. For the carrot cake, it is served hot, and not oily at all. I love the soft mushy texture, with burnt edges. Quite salty for this, but tastes good after dipping in