The Langham, Hong Kong has been awarded a Michelin star since 2009. The Tang Pavilion Chinese Restaurant at The Langham, Xintiandi, Shanghai is the first three-Michelin-starred restaurant in mainland China, and has been the champion for two consecutive years. With the name of its sister hotel, The Langham, Shenzhen's Tang Pavilion Chinese Restaurant is also well-known in the city. It is true that there is still a gap between Shenzhen's production and Hong Kong and Shanghai, but as the top Cantonese restaurant in Shenzhen, it deserves it.

Chef Tsang Chiu King is currently the Executive Chef of the hotel's Chinese Restaurant, having previously joined Tang Court in Shenzhen in 2017 after joining Ming Court Chinese Restaurant at Langham Place Mongkok, Hong Kong. Many of Tang Court's signature dishes have won the Hong Kong Tourism Board Culinary Awards, such as the Silver Award in 2009, the 2011 Gold Award for the Chicken Soup with Fish Maw, and the Wagyu Beef Gift Box with Truffle and the Gold Award in 2012.

Stir-fried egg whites with shrimp, stuffed crab lid with cheese gratin, and Australian Wagyu beef cubes with truffle and pumpkin are the three dishes that Chef Tsang has to offer. The fried egg whites of sea shrimp are exquisitely made, the sea shrimp are fried together with the egg white liquid mixed with fresh milk, and the trick is to fry quickly on high heat. The heat of this dish is very precise, the egg white is smooth and tender, and the shrimp meat is sweet and delicious, white as frost. Cheese baked stuffed crab cover is a high-value position, the crab meat is dug out, mixed with cheese, onion, white juice and stir-fried, and then refilled with the washed crab shell, smeared with egg liquid, sprinkled with thick cheda cheese baked, the surface of the cheese after baking is slightly burnt, close to smell the milky fragrance, dig a spoonful to taste the sweet and fragrant crab, it is an elegant way to eat crab dishes. The truffle gourd Australian Wagyu beef is full and rich, and the juice is firmly locked, and when you bite into it, the juice bursts out between your teeth.

Peking duck is also Tang Ge's housekeeping skills, in Shenzhen, Tang Ge dares to admit the second, no one dares to admit the first. The six chefs of the roast duck team are all from Beijing, and they are in charge of baking, making dough cakes and slicing duck. The white ducks are all flown in from Beijing and must be roasted in perennial jujube wood for 60 minutes. After roasting, the fat layer of the duck meat is almost gone, and the skin is clear and translucent, showing a charming purplish red color. In order to increase the interaction with guests, the sliced duck meat is prepared on site, which is crispy and crispy and melts in the mouth, and the taste and aroma are excellent. However, the dipping sauce is suspected of being a layman, the sweet noodle sauce is the base, and a small amount of peanut butter is stirred on it in the form of a circle, which is quite like the wave plate candy eaten by children, and the addition of sesame paste is slightly greasy.

The restaurant has also launched a full feast of roast duck, from cold dishes, hot dishes to soups, and staple foods are mainly duck meat, among which the marinated duck tongue cold cuts, bell pepper and green onion fried duck slices, Huaishan wolfberry stewed duck soup and duck shredded silver sprout stewed noodles are talked about.

In addition to the exquisite selection of main dishes and the exquisite production process, the dim sum is also worth tasting. The puff pastry egg tart beef has a strong flavor, and the crispy fragrance does not drop the residue; The black truffle roasted wheat meat filling Q bomb, and a spoonful of black truffle on top give the dim sum a unique aroma; When you bite into the baked goose bun with puff pastry, the sauce of the roast goose meat is richly chopped into minced meat, and the aroma of fat comes to you. There are also beef balls in cordyceps flower soup, lean porridge with gold and silver eggs, purple sweet potato and melon rolls, etc., each dim sum is ingenious.

Tang Court is located on the 3rd floor of The Langham, Shenzhen, and the view is not good. As a high-end restaurant focusing on Cantonese cuisine, the antique decoration just fits the brand concept. The decoration style with crimson and tan as the main tones is very quiet, and the fancy decorations that can be seen everywhere vaguely reveal the elegance and luxury. The restaurant has a total of 6 private rooms with comfortable sofas, but unfortunately the private rooms can only accommodate a maximum of 14-16 people. The service of the restaurant is not impressive, but it can match that of a five-star hotel, and the waiters are highly professional and always greet guests with a smile. The speed of serving is not fast, but the pace is good, and the service between meals is also of a certain standard. All orders are subject to 16% service charge and tax, with no corkage charge. The toilets are clean and spotless, and the handwashing stations are equipped with hand cream, so you can experience the sense of safety of a star hotel from the details. The nearby transportation is convenient, and you can drive to the meal, so it is recommended to book in advance.