T’ANG COURT

T.Dining by Hong Kong Tatler - - High-End Chinese -

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.

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