T’ang Court: restaurant review
- The second three-Michelin-starred Chinese restaurant in Hong Kong, T’ang Court presents refined Cantonese cuisine in an elegant and exquisite setting
T’ang Court was the second Chinese restaurant in Hong Kong to earn three Michelin stars, and the service and dining are exquisite. This popular eatery presents refined Cantonese cuisine amid elegant decor: the main room is lavish and hung with gorgeous burgundy drapes.
Chef Wong Chi-fai has been with the restaurant for over 20 years, creating many marvellous dishes during his tenure.
Must-tries include baked stuffed crab shell with crabmeat and onion; stewed imperial bird’s nest with shredded fish maw, chicken and conpoy; and Inaniwa noodles with sliced lobster head and claw stock. The wine list is extensive and the pairing menu is recommended.
Signature dishes
Baked stuffed crab shell with crabmeat and onion
Stir-fried fresh lobster with spring onion, red onion and shallot
Baked oyster with port wine
Contact details
1-2/F, The Langham, Hong Kong,
