REVIEW

Island Tang

Rarely is a restaurant so consummately animated by nostalgia as is Island Tang, David Tang’s new restaurant in in the Galleria building.  The gorgeously designed interior is evocative of Shanghai in the 1930s:  rich wood paneling with inset mirrors, lazily whirling ceiling fans, antique crystal chandeliers, a beautiful Art Deco bar.  Splashes of yellow and orange enliven the otherwise masculine design.  It is a smart and sophisticated atmosphere that has few peers in Hong Kong for its ability to conjure up Old World glamour from an earlier era.    

The Cantonese menu is equally ambitious: there is excellent dim sum, shark’s fin soups, a number of bird’s nest selections, seafood and roast meats.  The dim sum selection is particularly commendable, with top-notch versions of steamed shrimp dumplings, steamed Shanghainese pork dumplings with crab coral and baked barbecued pork buns. The outrageously good, semi-spicy wok-fried prawns with mashed ginger, chili and crispy garlic is not to be missed.  The popular roasted crispy chicken is first simmered in a savory broth before being hung, fan-dried, then deep-fried; the final result is closer to Peking Duck than chicken. There is also, naturally, real Peking Duck.  The service is friendly and highly proficient. 

After your meal, pay a visit to Enoteca just down the hall, a great wine store with a wide-ranging selection of large-format bottles of Chateau Mouton-Rotschild displayed in the windows.

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INFORMATION

Central
9 Queen's Road
+852 2526-8798
    Frankie So, Chef
    David Tang, Restaurateur

    TAGS

    • Hong Kong
    • Cantonese
    • Chinese
    • Dim Sum
    • Best Decor
    • Best Service
    • BYOB Corkage Fee: $300HKD
    • Romantic

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