If you want to arrange a family reunion at a Cantonese restaurant, Tang Palace Seafood Restaurant is definitely the most cost-effective and secure choice.
Tang Palace Seafood Square is a sub-brand of Tang Palace Restaurant Group in Hong Kong, Hong Kong, established in 1995. The Group was established in 1992 and listed on the Main Board of the Hong Kong Stock Exchange in April 2011. It has several brands of Tang Palace Food, Tang Palace No. 1, Tang Palace Gathering, Tang Palace Refreshments, and Ninja House Japanese Cuisine, as well as the Japanese fast food brand Pepper Kitchen and the Malaysian catering brand Golden Papa.
The top 10 signature dishes of the Tang Palace are the Tang Palace Gold Medal Suckling Pigeon, the Tang Palace Roast Goose Emperor, the Canadian Lobster Baked with Black Pepper, the Black Truffle Baked King Crab, the Apricot Crispy Flower Branch, the XO Sauce Conpoy Vermicelli, the Thick Potato Silver Cod Pot, the Black Truffle Sauce Buckle Cumber, the Chicken Ribs in Thick Soup, and the Nourishing Stewed Whelk.
As the name suggests, cooking seafood is also the Tang Palace's strong point. At the entrance of the Tang Palace is a seafood pool, where huge Alaskan crabs, lobsters and eastern star groupers swim in precious seafood. If you want to feast guests, a dragon soars all over the world is enough grade. After the chef balls the lobster meat, it is arranged in a delicate marigold ring, with a white protein slurry in the center, and finally a whole lobster shell on the plate, which is an atmospheric and exquisite dish. Deep-sea Alaskan crab is also the main dish of high-end dinners, whether steamed with chicken egg white, baked with black truffle, or stir-fried in typhoon shelters. The staple food is gold and silver seafood rice. The lobster meat is taken out and boiled in the soup, poured into the half-cooked Thai fragrant rice, and the surface is sprinkled with crispy fried rice grains, the soup base is rich and fragrant, the bite is soft and glutinous and crispy, and the taste is rich. The more common seafood dishes are more popular with the public, such as steamed bamboo shoot shell fish with olives, fried scallops with cherry blossom shrimp sauce, braised silver cod with dry white thick thickness, roasted salmon head belly, and stir-fried Hakka fish fillet with rare mushrooms in XO sauce.
In the golden autumn season, the Tang Palace will also launch seasonal crab roe delicacies, and the crabs selected are all from Yangcheng Lake. Such as Jiangnan cooked drunk hairy crab, crab roe Shiwo tofu, crab roe ginger rice fried rice, crab roe Huadiao steamed egg white, crab roe grilled bean sprouts, crab roe xiaolongbao, etc.
Tang Palace's wide variety of morning tea snacks has always been talked about, and many branches provide morning tea snacks, and sometimes there are large discounts, which is the first choice for drinking tea on weekends. Some frozen items are also available for purchase. Tang Palace set up a food factory in Shanghai in 2008, so you can buy homemade honeycomb egg rolls, handmade apricot cakes, chicken cakes, zongzi, rice cakes and other souvenirs.
Tang Palace Seafood Restaurant has branches all over the city, some in old hotels and others in shopping malls. The decoration style is the same, all of which are typical Cantonese restaurant style, and the hall is bright and transparent, and it is lively from morning to night. There are a lot of people during the morning tea period, and they often have to wait for a table. Private rooms are sought-after and need to be booked in advance. There is a 10% service charge, and the waiter is very good, but it will be rushed during peak hours, and the speed of serving will be slower accordingly.
In addition, the Tang Palace refreshments under the Tang Palace are also worth a try, specializing in Cantonese morning tea and dim sum, and it is a great pleasure for Cantonese people to taste tea and eat dim sum on weekends.
