As one would expect for a restaurant inspired by the Tang dynasty, China’s golden age, the décor at T’ang Court is lavish and elegant. Heavy velvet drapery encloses the domed-ceiling dining room. A palette of bright red, burgundy and gold lends an air of formality and decadence. The rich decoration and well-spaced tables contribute to a tranquil, aristocratic atmosphere.
There is excellent dim sum, such as a superb baked barbecued pork bun that, by tasting like a fatty pork-filled doughnut, combined two of life’s great pleasures. Regular Cantonese dishes are also top-notch, such as the award-winning sautéed prawns and crab roe with golden-fried pork and crab meat puffs, which were interesting and unusual in both flavor and texture. The service is highly attentive and friendly. For many years, T’ang Court held two Michelin stars before dropping to one in 2012; however, we think it is the equal of many of the Cantonese restaurants possessing two stars and should be treated as such by diners in their planning.
1F, The Langham Hotel
+852 2132 7898 Mon-Fri, noon-3pm, 6pm-11pm; Sat-Sun, 11am-3pm, 6pm-11pm
- Kwong Wai Keung, Chef
- Hong Kong
- Dim Sum
- Best Decor
- Best Service
- BYOB Corkage Fee: $500
- Private Dining Room
- Tasting Menu 6 Course Set Menu: $500HKD 7 Course Set Menu: $820HKD
- Michelin Guide : ★★ (2015) Review History...
RECOMMENDED DISHES See All
- Golden-fried spring rolls stuffed with beef and satay sauce
- Steamed rivers shrimp, pork and sweet pea dumplings
- Baked barbecued pork buns
- Yunnan ham puff
- Pan-fried bean curd skin rolls with shredded duck
- Baked blue point oysters with port wine
- Baked Seafood Rice in Cream Sauce
- Crispy ‘Lung Kong’ chicken
- Sautéed prawns and crab roe with golden-fried pork and crab meat
- Stir-fried fresh lobster with spring onion,red onion and shallots