Occupying two storeys at the Langham Hong Kong, T’ang Court greets guests with its modest entrance, accessed via a staircase to reveal a spacious dining room. This is the kind of place where privacy is highly valued, with tables evenly spaced to create enough room around each party. The menu, designed and finely executed by executive chef
Kwong Wai-keung, is typical of a traditional Cantonese restaurant— the difference being that the chef is au fait with both preserving culinary traditions and staying up to date with contemporary twists that are neither contrived nor illfitting. T’ang Court continues to impress with individual show stoppers such as baked stuffed crab, and iconic dishes including its barbecue pork. The latter is leaner than most, but the sweet glaze clings onto each morsel, forming just the right amount of crust on top. Meanwhile, sautéed prawns and crab roe with golden fried pork and crabmeat puffs combines two Cantonese classics into one. Several of T’ang Court’s notable dishes can be served in individual portions. With fine, personal service and excellent execution of Cantonese cuisine, T’ang Court is recommended for both visitors and locals alike.