What better way to spend time with love ones than with the sumptuous, multiple award winning cuisine at T’ang Court.  Washed down the amazing food with a wide selection of invigorating drinks, both alcoholic and non alcoholic at this famous hotel restaurant. Critically acclaimed The Langham Hong Kong Hotel houses this amazing establishment that has been awarded 3 Michelin stars since 2009 and is only one of five Cantonese establishments around the globe to hold this distinction.

Lovely large format artworks adorn the walls which matches well with the lavish “lucky” red carpets decorated with distinct oriental motifs. Antique Chinese furniture compliments the overall chic ambiance liken to the royal Tang Dynasty era of old yet with modern touches such as the western heavy curtain drapes adding an exclusive feel. Amuse Bouche is chilled black fungus in vinegar sauce with cucumber and golden deep fried scallops that has a perfect amount of batter coating the plump seafood.

T’ang Court is a treasure keeper of time-honoured recipes as well as a name synonymous with classic Cantonese heritage food so popular that advance reservations are highly recommended. Come hungry, because you will want to have more of the sweet-savoury Barbecued Pork stacked between the delightful Fried Diced Cod Fish with honey syrup and mouth-watering Pan-Fried Rice Flour Rolls with home-made spicy sauce. These three elements form the Special Appetizers to whet your appetite for the dishes to come.

The scholarly approach imparts extra depth to the food at T’ang Court as seen in Stir-Fried Mixed Mushrooms In Tomato With Pumpkin Dressing. Inside the tomato centerpiece is a tantalizing mixed of mushrooms and fungus with aromatic black truffle, surrounded by light pumpkin sauce and morsels. Flavour of the mushrooms are evident but not overpowering and yields a clean after taste. For the first two courses, recommended pairing is with Pinot Gris Classic, Famille Hugel from Alsace region in France, vintage 2015 with it’s light minerality and good blend of acidity.

Example of the restaurant’s questing philosophy include Stir-Fried Fresh Lobster where local lobsters are used, smaller then their Boston counterparts but has a firmer and springy flesh. The crustacean is lovingly stir-fried with spring onions, red onions and shallots, served in two portions if there are two persons dining. The level of service at T’ang Court is top notch, for this course half of the lobster is first served while the remaining half is kept covered to keep the dish warm and portion out only after the first serving has been consumed.

Baked Seafood Rice In Crab Shell taste as good as it looks, generous amounts of crab is used along with high quality rice with a delicious cream sauce served in a golden crab shell. Only the most premium produce and ingredients are used in T’ang Court both locally sourced and imported from overseas with food sustainability in mind. Pinot Noir a light-bodied wine from Central Otago in New Zealand by Surveyor Thomson vintage 2014 goes well with the delicate seafood dishes.

All meals should end on a sweet note and the Sweetened Almond Cream with egg white and Baked Fresh Egg Tart certainly does that for diners young and old. The almond cream is smooth and delectably thick while the pastry for the egg tart is light bursting with egg custard goodness. For all the courses above Jasmine Tea that has been enhanced with osmanthus flowers is a perfect accompaniment, fragrant and aromatic yet subtle in taste.

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ADDRESS:
1F and 2F, The Langham, Hong Kong, 8 Peking Rd, Tsim Sha Tsui, Hong Kong
PHONE:
+852 2132 7898
WEBSITE:
www.langhamhotels.com/en/the-langham/hong-kong/dining/tang-court/