Although Shanghai Tang Pavilion has won three Michelin stars, there is a big gap between it and Hong Kong Tang Pavilion in terms of production and service. The Langham, Hong Kong has been awarded a Michelin star since 2009, and although it has experienced the twists and turns of dropping from two stars to one star and then maintaining three stars for three consecutive years, it is an unusual high-end Cantonese restaurant after Lung King Heen.
Many of Tang Court's signature dishes have won the Hong Kong Tourism Board Culinary Awards, such as the Silver Medal in 2009, the Chicken Soup with Fish Maw in Thick Soup won the 2011 Gold Award, and the Wagyu Beef Truffle Gift Box won the 2012 Gold Award.
Fried lobster with shallots is Tang Ge's famous work, and chef Kwong Wai Keung has made this dish perfectly. First fried and then stir-fried at high temperature, with shallots, shallots and onions as side dishes, the lobster meat is tender and juicy, the green onion is fragrant, fried and immediately put on the table, full of flavor, can not help but make people applaud. In contrast, Shanghai Tang Pavilion puts its mind on plating, which is impressive, but the whole dish is completely hot, not to mention the aroma. When you take a bite, the lobster meat tightens, the sauce cools and wraps into a layer, and the plate is not even heated, a low-level mistake that makes the whole dish just look good and not delicious.
Stuffed fresh crab cover is a classic dish that has lasted for more than ten years, and Tang Pavilion is one of the most famous Cantonese restaurants. The ancestor of this dish was Xu Fuquan, the founder of FLM, and after it became an instant hit, major Cantonese restaurants followed suit. This dish is a beautiful dish that first digs out the crab meat, mixes it with cheese, chopped onion and white sauce, stir-fries, then refills the washed crab shell, smears it with egg wash, dips it in breadcrumbs, and finally puts it on a golden crab leg rack and serves on a plate. The breadcrumbs are roasted to a golden brown and lovely color, and the small spoon is scooped up to smell the milky aroma, the crab is sweet and fragrant, and the sweet chopped onion is even more refreshing.
Stir-fried Japanese Wagyu beef grains are also Tang Ge's housekeeping skills. Japanese Wagyu beef is full and rich, with the juices firmly locked in and seasoned with green wasabi, which is cooked in a way that matches the ingredients, and the juices burst out between the teeth as soon as you bite into it. Of course, there is no need to worry about stepping on thunder for dishes such as Dragon Emperor Eight Treasures Winter Melon Cup, Caili Shrimp Ball Scallop, and Taibai Drunken Shrimp.
Over the years, Terrace has won numerous awards, including Elite Traveler's 100 Best Restaurants in the World, and Wine & Pie Magazine's "Top 10 Food & Wine Pairing Restaurants in Hong Kong (Asian Cuisine)" by Wine & Pie Magazine. Champagne, white and red wines are recommended on the menu, and the sommelier can also recommend wine pairings.
Located on the 3rd floor of The Langham, Hong Kong, Tang Court is not new, but the restaurant's décor is still impressive. The decoration of the Tang Pavilion is mainly gold, and the fine silk, the classical spiral staircase and the carvings complement each other, which is a classical and elegant atmosphere. The service is professional and well-organized, from serving the food to the elevator after the meal is delivered to the elevator entrance, the orderer is also familiar with the menu, and the speed of serving is also appropriate. Private dining room for 8 people costs as little as HK$7,600 for lunch and HK$17,600 for dinner. The largest private room can accommodate up to 24 people at a time, so reservations are recommended.
