Tang Shifu @ Damansara Uptown

Tang Shifu
109G&A, Jalan SS21/1A,
Damansara Utama
47400 Petaling Jaya, Selangor

Tel : 03-77282772

Website: http://www.tangshifu.com.my/

Since the formation of the restaurant in 2008, it fastly built its reputation in serving nourishing foods and beverages. The set menus are inspire by traditional Chinese herbal and medicine which transform and part of its servings suitable for wide range of customers.

Tang Shifu have branches all over Kuala Lumpur, Malacca and Johor Bahru and mostly located in shopping complexes. Decided to drop by and taste it and pick the branch in Damansara Uptown whereby located behind Starbucks opposite OCBC Bank.

Tang Shifu provide relaxing with modern Chinese themes as decoration inspiration

Dried Scallops & Petite Abalone Mixed Rice (Great) - RM 15.90
[Recommended]

WOW..!! look at the size of the abalone, you hardly notice it and buy it in open market

Dried Mee Suah with Dried Scallop & Abalone Sauce (Great) - RM 17.90
[Recommended]

The serving above come together with their nourishing soup

Nourishing Dumplings Soup (Nice) - RM 9.90

Overall, good service as the waiter had been very attentive and friendly giving good recommendation for our first visit. The Abalone mixed rice is really tasty and good flavour of abalone sauce on each spoon.

Rating: 7 /10

Duck And Pig’s Tail Soup

Ingredients
400g duck, chopped
450g pig’s tail, chopped
150g preserved salted radish (tai tou choy)
250g Chinese yam (fresh wai sun)
20g black soya beans
5 seeded red dates
2 litres hot water

Seasoning
Salt and sugar to taste

Method
Blanch duck and pig’s tail separately in boiling water for 4-5 minutes. Wash the preserved salted radish well, then soak in water to reduce the saltiness. Cut into sections. Cut Chinese yam on the slant into thick slices. Combine all ingredients and hot water into a large saucepot. Cook to a simmering boil for an hour or until meat is tender. Adjust with seasoning to taste.

Thanks to Amy Beh

Fragrant Country Style Soup

Ingredients
1kg mutton ribs, chopped
3 litres hot water
100g onions, quartered
150g carrot, cut into wedges
150g tomato, cubed
250g potatoes, cut into wedges
2–3 tbsp oil Spices (A)
5cm cinnamon stick
3 star anise
6 cloves
5 cardamoms
1 whole nutmeg, cracked
1 tbsp white peppercorns,
1 tsp black peppercorns Spices (B) – mixed with enough water into a paste
1 tsp fennel powder
1 tsp cumin powder
6 tbsp coriander powder Seasoning
Salt to taste
1 cube chicken stock seasoning
Sugar to taste

Thickening
1½ tbsp potato flour mixed with 2 tbsp water

Garnishing
Some coriander leaves and shallot crisps

Method
Trim fat from mutton pieces and blanch in boiling water for 10 minutes. Remove and drain well. Heat oil in a pot of and sauté spices (A) until fragrant. Add spices (B) and fry until aromatic. Add mutton and onions. Pour in water and bring to a boil. Cook covered for 30 minutes. Add carrot, tomato and potatoes and continue to simmer for 30-40 minutes or until meat is tender and the flavour of the soup is enhanced. Add thickening and adjust with seasoning to taste. Garnish before serving.


Thanks to Amy Beh

Herbal Mutton Soup

Ingredients
500g lamb shoulder (with bone)
3 pairs of chicken feet
200g chicken, chopped
1 tbsp sesame oil
120g matured ginger, thickly sliced
10 dried Chinese mushrooms, soaked
50g yok chuk
4 cloves garlic, keep whole with skin
12 seeded red dates
1½ tbsp kei chi
2.5 litres hot water Seasoning
1 tsp salt or to taste
½ tsp sugar or to taste

Method

Trim fat from lamb pieces, then chop into sizeable pieces. Scald lamb in boiling water for 5-6 minutes. Remove and set aside. Heat sesame oil and fry ginger until aromatic. Add the rest of the ingredients and pour in hot water. Bring to a boil. Reduce the heat and simmer for 1½-2 hours or until meat is tender. Adjust with seasoning to taste before serving.

Beef Bones Soup

Ingredients
1kg beef bones, wash out the grit and drain
200g beef muscle, cut into 1/2cm slices
200g shallots, peeled
8 cloves garlic, peeled
5cm old ginger, skinned and sliced
3 packets sup bunjut
1 tsp white peppercorns
Salt to taste
1 tsp cooking oil
Water to cover meat

Garnishing
Fried shallots
Chopped Chinese celery and spring onions
Slices of lime

Method
In a pot, heat up the cooking oil and saute the peeled shallots, garlic and ginger until aromatic. Add the sup bunjut and white peppercorns, then the meat and bones. Stir and cook until the meat is browned, then add salt and enough water to cover the meat. Let the water come to a boil for about five minutes before reducing the flame to allow the soup to come to a simmer. Let the soup simmer for three to four hours, stirring occasionally. The soup is done when the meat is fork tender. Serve with the garnishing and hot steamed rice.

Bokok Fish Soup

Ingredients
2 slices of belacan (unroasted) (4cm square, about 1.5cm thick)
450g tamarind pulp
550g Bokok fish or kembung fish, cleaned and gutted
1 bundle lemongrass (about 3-4 stalks, use the inner white bulbs only) (smashed)
3 1/2 tsp turmeric powder
Salt to taste
Chilli powder or red chillies to taste (optional)

Method
1) Break up the belacan and put into a large soup pot, together with two cups of water.
2) In a bowl, add one cup of water to the tamarind pulp. Squeeze tamarind and pour the juice into the soup pot. Repeating seven to eight times until the "juice" coming out is clear. Discard tamarind pulp.
3) Add fish.
4) Add lemongrass and turmeric powder. Add the chili powder or red chilies here, if desired. Stir.
5) Bring to a boil, then leave to simmer for at least an hour.
6) Add salt and chilli powder to taste.
Serve hot.

A word of caution: do not serve the soup in plastic bowls. The turmeric in the soup will leave a stain.

Thanks to Tummywise

Chicken, Dried Scallop and Peanut Soup

Ingredients
500g chicken
2 tbsp kei chi
5 dried scallops
1/2 cup groundnuts, washed and drained
1 tbsp white peppercorns
1 litre hot water

Seasoning
1/2 tbsp salt
Sugar to taste

Method

Skin and chop chicken into large chunky pieces. Combine all ingredients together and double-boil for 1½–2 hours. Just before serving, add seasoning to taste.

Chef’s note: Chicken can be replaced with lean pork or pig’s stomach.

Thanks to Amy Beh

Lotus Root And Peanut Soup

Ingredients
200g lotus roots, sliced
200g arrowroot, cubed
100g peanuts, soaked for 3-4 hours
30 pieces dried Chinese mushrooms stalks, soaked
20 red dates
5 honey dates
5 dried figs
2.5-3 litres water Seasoning
1-2 tsp salt or to taste
A dash of monosodium glutamate or to taste
1 tbsp mushroom seasoning

Method

1. Bring water to a boil, then add all the ingredients.

2. Allow to come to a rolling boil again. Reduce the heat then cover the pot slightly and simmer for 2-2½ hours.

3. Adjust with seasoning then dish out and serve.