T’ang Court (Hong Kong)

T’ang Court
The Langham Hong Kong 1/F and 2/F
8 Peking Road
Hong Kong
Dining date: 3/13/16

T'ang Court

While planning meals over the last couple of days in Hong Kong, we wanted to fit one more dim sum lunch in. T’ang Court, a Michelin three star restaurant at The Langham, was just a couple of blocks down from the hotel and had a last-minute reservation available.

Like fellow three-star Lung King Heen, the menu was extensive even for lunch. We planned to go for one of the set tasting menus, but they were only offered for tables of 2 or 4. Oddly, neither could be tailored for a party of 3 so we went a la carte.

Dining room

Restaurants around here are very prideful of their condiments, typically made in-house. T’ang Court’s was no exception.

Sauces

Baked pastries filled with whole abalone and fish maw

Baked pastries filled with whole abalone and fish maw

Hot, buttery tarts were stuffed with a generous portion of tender, sweet abalone.

Steamed shrimp, pork, asparagus and bamboo shoots dumplings

Steamed shrimp, pork, asparagus and bamboo shoots dumplings

Shrimp dumplings were good with plenty of plump sweet shrimp, though I tend to prefer mine without the asparagus.

Steamed shrimp, pork and morel mushrooms dumplings

Steamed shrimp, pork and morel mushrooms dumplings

Siu mai were simple but prepared well with its pork and mushroom flavors.

Steamed mixed fungus and Japanese cepe mushrooms dumplings

Steamed mixed fungus and Japanese cepe mushrooms dumplings

These were very earthy, as expected, with its assortment of mushrooms.

Stir-fried rice flour rolls with pork, bean sprouts and soya sauce

Stir-fried rice flour rolls with pork, bean sprouts and soya sauce

Soft rolled rice noodles were stir fried with pork and soy sauce in this simple but satisfying dish.

Crispy-fried salted baby pigeon

Crispy-fried salted baby pigeon

Quail had a slightly crispy skin with moist, flavorful meat.

Golden-fried chicken wings with garlic and preserved bean curd paste

Golden-fried chicken wings with garlic and preserved bean curd paste

I loved that these wings were deboned and fried very crispy, though a bit under-seasoned.

Pan-fried sliced garoupa with spring onion and soya sauce noodles

Pan-fried sliced garoupa with spring onion and soya sauce noodles

This plate was presented in whole, then plated into individual portions tableside. Grouper was tender and pretty delicious with the noodles, flavored with soy and the flames of the wok.

The food at T’ang Court was good though nothing particularly special. Service was inconsistent and erratic, a couple notches below expectations for this type of place and well-below what we experienced at Lung King Heen.


Comments

T’ang Court (Hong Kong) — 1 Comment

  1. Ridiculous they couldn’t accomodate 3, yet there are 3 pieces of the steamed fungus. One would think Michelin stars should reflect willingness to accomodate different numbers of persons.

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