T’ang Court is an authentic Cantonese style restaurant that’s situated in The Langham Hong Kong. As you all know; I’m quite obsessed with The Langham in London and since hearing that T’ang Court recently received their third michelin star in the 2016 Michelin Star guide; I had to check them out!
“…the legendary T’ang Court reflects the classic timelessness of the Tang Dynasty, China’s golden age. Amid lavish furnishings, dine on authentic Cantonese culinary masterpieces in this Michelin Star Hong Kong restaurant.”
From left to right is smoke sliced cod fish with honey syrup; steamed shrimp, pork and bamboo shoot dumpling also known as Har Gao and pan-fried rice flour rolls with homemade spicy sauce. No dim sum is complete without a Har Gao in sight but I particularly enjoyed the fried rice flour roll as I have never tried this before and a really interesting take on something that’s generally served steamed. FYI that this dish is a sample serving and not a complete serving dish from their menu. As the smoked cod fish was a sample size, there were more crisp around the slice but I am sure the actual portion is softer and juicier.
From the Tang Court’s award winning dishes menu; we were served sauteed prawns and crab roe accompanied with golden-fried pork and crab meat puffs. This dish was awarded with Best of the Best Culinary – gold and distinction. I honestly thought the golden-fried pork and crab meat puff was a bit oily for my liking and I would have liked more meat content in the abalone like shaped puff. It wasn’t my favourite but the prawns with crab roe suited my palette more and enjoyed a sizeable portion from this taster serving. For me, this really tasted like home – a really authentic Cantonese style cooking.
From the Executive Chef Kwong’s recommendation, we were served the golden-fried stuffed bean curd with egg, potato and morel mushrooms topped in chicken broth. Perhaps I’ve always enjoyed my bean curd super soft or lightly fried but the combinations of this dish wasn’t our favourite – if you like a sweet bitterness flavour to your chicken broth with a nice crunch to the bean curd, you may want to try this out 
Also on the Executive Chef Kwong’s recommendation is the baked seafood rice with cream sauce in crab shell for one. This was by far my favourite dish and was visually appealing to my hungry eyes. I noticed that this dish was advertised everywhere around the hotel so I was glad to finally try it. It didn’t disappoint at all – I’ve never had this fusion of cream sauce on seafood rice before so it was really refreshing and super tasty. The portion was perfect for one and my friend certainly enjoyed this dish the most so far. I loved the presentation served on a golden crab plate which makes it even more Instagrammable!
For desserts we were first served a bowl of baked sago pudding filled with lotus seed paste. For those of you unfamiliar of sago pudding; I would compare it to chia seed pudding in terms of consistency but it’s sweeter, softer and actually…a bit like rice pudding. I am accustomed to sago as I have grown up eating this so the texture can be rather strange for some. However, I have never tried them as baked so this is a first for me and rather nice to have a layer of texture with the sago pudding (I normally eat this cold). This innovative little dish is definitely worth a try!
The chilled blueberry and bean curd mousse was an interesting taste; again I have not tried this before and the mousse had a similar texture to a creamy Panna Cotta which is my fav. Bean curd has this soya after taste so the blueberry sweetness ads a sweet kick of flavour to this dish. Finally, how can you not end your lunch with a warm, baked fresh egg tart which is a favourite for any Hong Kong’er.
Overall experience: A beautiful fine dining experience at a chilled out restaurant during the quiet week day. The staff are undeniably knowledgable of their menu and very attentive. My absolute favourite by far were the pan-fried rice flour rolls, seafood rice in cream sauce and the bean curd mousse – I found these rather innovative and palatable to my westernised taste buds.
Note that my meal was complimentary for this review but I paid for my friend’s meal that was not complimentary and all views are my own. All dishes were recommended and pre-selected by T’ang Court to experience their authentic Cantonese fine dining. Their menu has a wealth of innovative dishes which I would love to come back and try next time. For more information on T’ang Court menu, click here.
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