Tang Palace is a sub-brand of Tang Palace Restaurant Group in Hong Kong established in 1995. Founded in 1992 and listed on the main board of the Hong Kong Stock Exchange in April 2011, the group has several brands such as Tang Gong Cuisine, Tang Palace Tea and Ninja Japanese Restaurant.
The cuisine of Tang Palace is basically the same in every city, with a slight difference in adding local specialties. 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.
Among them, the Tang Palace Gold Medal suckling pigeon is widely acclaimed, the suckling pigeon and star anise, cinnamon, bay leaves and other dozens of spices to make the brine soaked and cooked, the color of the dish is brown and red, the skin is crispy and the meat is tender, salty and juicy.
The dishes of Tang Palace are divided into four sections: affordable seafood, classic stir-fry, healthy stewed soup, and Hong Kong-style dim sum. Cooking seafood is Tang Palace's forte. Inside the restaurant, there is a small transparent seafood pool, where Alaskan crab, lobster, eastern star grouper, grouper and other seafood are displayed. If you want to feast guests, a dragon soars all over the world is enough grade. The chef picks up the lobster, which is partly cooked with egg whites and cream, served in a heart-shaped shape, and partly sautéed with green peppers and oyster mushrooms, placed in marigold, and then made into a salt-and-pepper flavor of the lobster head. This dish is delicate and atmospheric, and the taste is outstanding, and the lobster umami seeps into the egg white, which is extremely fresh and sweet. Alaskan crabs are served at a high rate, whether they are steamed, baked with black truffle, or fried in typhoon shelters, they all have their own flavors. The crab meat is plump and sweet, which is much better than frozen crab legs. The waiter will help remove the crab meat, or diners can disassemble and cut it themselves.
Tang Palace's Cantonese dim sum has a wide variety, the taste is acceptable, and there are discounts from time to time, and the cost performance is high, which is the recommended restaurant for tasting morning tea in Hangzhou. In 2008, the group set up a food factory in Shanghai, which was distributed to stores across the country, and after the meal, you can choose frozen buns, honeycomb egg rolls, apricot cakes, zongzi, moon cakes, etc. as souvenirs.
Tang Palace has 2 branches in Hangzhou, the Vientiane Hui store is bright and generous, the tablecloth is white, the seats are comfortable, and the overall yellow tone and streamlined crystal chandeliers make people feel more noble. The Fuchun Road store is relatively dimly lit, and the hall is ingeniously decorated with a large bird's nest, but this not only has a low space utilization rate, but the ceiling is not open enough, and the environment is not as good as the Vientiane store. Morning tea is available in both outlets from 10:00 to 15:00 on weekdays (20% off), 17:00 to 22:00, and only from 10:00 to 16:30 on weekends and holidays. During the morning tea period, the flow of customers is large, and you need to wait for a seat. The service was as good as ever, and although it was rushed during peak hours, it was also responsive. Unlike other cities, the Tang Palace in Hangzhou is exempt from service fees and allows you to bring your own drinks. The per capita consumption of private rooms is 260-300 yuan, and it is recommended to book in advance.
