Saturday, July 18, 2009

Tang House of FishBalls - Sea Park

With the tag line, 'No Boric Acid' and 'No Preservative', Tang HFB hopes to corner this niche market in KL. Fishballs are not everyone cup of tea. The colour, taste and texture must be in balanced harmony. Also it has to be kept fresh in proper temperature. If the chiller gets too cold the top surface can get frozen rendering it leathery when cooked. Overcooking the fishballs will caused the bubbles effect inside the fish ball. And finally to get the springy and bouncy feel certain chemicals are used. I have not known of any natural additives that can achieve it.
The dry noodles were great. Good amount of oil was used which I like for my noodles so that becomes smooth and silky. The noodles experience was there, in that the mouth feel was excellent and the noodles brought some beautiful remembrance of a nice bowl of noodles I had somewhere else.
The texture of these fishballs were quite different. It was slightly yellowish and not dense and compact. It may have been overcooked or stayed too long in the pot. It was not as good as I wanted it to be. Being a fan of fishballs and eating it whenever and wherever the opportunity presents, this ranked just 6/10.

Besides these fishballs their Yong Tau Foo is worth a look. Quite some varieties available. I will have to try it the next time round.
The Teochew Fishball with pork fillings were average.The Fish Cake was 7.5/10. Bouncy, slightly salty, lots of fish taste was release when chewed and enjoyed. The deep-fried skin was nice, flavourful and chewy. The more I chew the more I enjoyed the feeling because it got tastier.The Wor Tip was really good as a side-dish though very filling! It was pan-fried and thus a bit oily. The skin was a bit sweet which was fine and thick but gave it body and bite. The fillings were moist with some liquid present making it looked and felt like a Siu Loong Pao. The vinegar and ginger strips completed this excellent dish! It is a must order if I am there again.The porridge has fish cake slices , fishballs and slices of fish together with lots of crunchy lard added in. The base of rice was also well-flavoured. Good comfort food anytime.For another POV: masak-masak

Address:
Tang House of Fishball
12 & 14, Jalan 21/19, Sea Park
(same row with KFC)
Tel: 03 78765461

Branch 2
7, Jalan SS 15/4E, Subang Jaya
Tel: 016 3236000 and 03 56388060

Branch 3
106, Jalan SS 21/39, Damansara Utama
Tel: 03 77250462

Branch 4
47 & 48, Petaling Utama Avenue
Jalan PJS 1/50, Taman Petaling Utama
Tel: 012 2288328

10 comments:

Big Boys Oven said...

so syoik lar! :) must eat!

Little Inbox said...

This is a so called light meal. I like fish balls.

Selba said...

Fish balls got filling? Wow! that's so new for me!

thenomadGourmand said...

sigh..i hv to find a plc tht does 'em fishballs fishy n bouncy too! Pls share "oh mighty fishball master-eater" ;p
IF you found one!

Sin Tai Lim said...

i m a teochew and enjoy fishball and I enjoy most at the one at Bandar menjalara..

backStreetGluttons said...

we have been here twice but find the place generally lacklustre & no oomph, inspite of promising pedigree

CUMI & CIKI said...

i like the fish paste noodle here.

SimpleGirl said...

no boric acid and no preservative....that is excellent!!!

worldwindows said...

BBO... The fish cake is as you describe.

LI... Yes light and 'ching'.

Selba... Actually with pork fillings are from the Teochew.

TNG... Ipoh, no problem, KL generally average.

STL... I guess every Chinese has a special place...

BSG... Promising is the right word. Next level? It is the staff, not experienced to understand these kind of cooking.

CampC... I was tempted but did not, another time.

SG... But MSG was present according ot my tongue.

foodbin said...

fillings are not generous but i like the smooth white beancurd.