Tang Palace Seafood Restaurant is a mid-to-high-end seafood catering brand founded by Hong Kong Tang Palace Restaurant Group in 1997, with a layout in Beijing, Tianjin, Shanghai, Suzhou and other first- and second-tier cities, with nearly 20 large branches. Tang Palace, located in the MixC in Hangzhou, has become one of the leading seafood restaurants in the city with stable and high-quality products and services.
The Group has successively won the titles of "Top 10 Chinese Restaurant Chain Enterprises", "The Most Influential Leading Brand of China's Restaurant Chain" and "Five-Diamond National Special Restaurant". Its improved dishes such as braised abalone wing, braised abalone with sake and suckling pigeon in Sha Tin have won numerous awards in Shanghai. In addition to Tang Palace Seafood Restaurant, the Group also operates brands such as Tang Palace No. 1, Tang Palace, Tang Palace Cuisine, Tang Palace Gathering, Tang Palace Refreshments, Ninja House Japanese Cuisine and Kim Papa, covering seafood delicacies, Hong Kong-style refreshments, Japanese cuisine and Malaysian cuisine, providing customers with a diversified dining experience.
Australian lobster (Panulirus) is one of the restaurant's signature ingredients. The large and plump orange-red shrimp have a plump body, a fat flesh, refreshing and elastic teeth, and can be prepared in a variety of ways, such as steamed with garlic, baked with cheese, baked with black pepper or chilled sashimi. Boston lobster is a common ingredient in restaurant banquets, but its scientific name is Homarus americanus, but it is not really lobster. Boston lobsters have chelae (pincers), short antennae, and a smooth body surface, while lobsters have no chelicera, long antennae, and a rough and spiny body surface. Boston lobster is mostly baked with cheese and black pepper, and the taste is far less than that of Australian lobster, but the advantage is that the price is lower, the taste is not bad, and the cost performance is high. Baked king crab with black truffle is mostly found in high-end meals, the detached crab meat is floured and soaked in black truffle and fried until crispy, accompanied by fried vermicelli on the bottom, and the whole crab shell is decorated on the plate. The plump grouper also performs well, whether it is stewed in the lotus pond or steamed in soy sauce, it is unique. Dishes such as typhoon shelter capelin, steamed treasure fish, fried scallop with cherry blossom shrimp sauce, and braised silver cod with dry white thick are of good quality and price, all of which are classic and delicious. In addition to seafood dishes, Tang Palace Gold Medal pigeon is a delicacy that cannot be ignored, with crispy skin and crispy meat, rich fat and fragrant, which makes people chopsticks can't stop.
Although Tang Palace Seafood Restaurant is a seafood restaurant, its high popularity is due to the excellent Cantonese refreshments. Tang Palace shrimp dumplings, signature durian crisp, steamed phoenix feet with soy sauce and other exquisite dim sum are praised. The affordable pricing of the refreshments makes the restaurant full from morning to night. Since 2008, Tang Palace has set up a food factory in Shanghai, producing Taiwanese pineapple cakes, Cantonese chicken cakes, hand-made apricot cakes and other souvenirs and selling them.
The restaurant is located on the terrace area on the sixth floor of the MixC, which is quiet and close to nature, and the environment is elegant and quiet. The interior decoration is elegant and restrained, and the wood wall decoration that extends to the ceiling adds a sense of chic, but the slightly shorter ceiling has a depressing appearance and slightly loses the pattern.
The restaurant service is very good, the staff is gentle and courteous, and the response is timely, which is excellent for a Chinese restaurant. The fly in the ointment is that the number of private rooms in the store is small, so it is recommended to call one day in advance to make a reservation if you need it, so as not to miss out. Boxes are subject to 10% service charge.
