Hong Kong's Tong Court has a bunch of titles: "2008 Must-Visit Restaurants" by Food and Wine magazine, "Top 10 Hotels and Restaurants in the World" by HOTELS, and "100 Amazing Places and Things in the World" by Travel and Leisure. Tang Court is also the fourth restaurant in the world to receive three Michelin stars.

The superiority of Tang Pavilion is worthy of recognition, and most of its products can stand up to scrutiny. The most classic dim sum bamboo shoot tip shrimp dumplings in Cantonese morning tea are worth trying, with crystal clear skin and full filling shrimp inside, which is very elastic and juicy when biting. Black truffle taro is doubled in value due to the addition of black truffle, it is a luxurious upgraded version of ordinary taro, the appearance is fried into a honeycomb shape, very crispy, after biting open, the taro powder is glutinous and sandy, the taste is delicate and outstanding, and the faint aroma of black truffle also adds fragrance to the whole dish. Shredded chicken spring rolls are very special, changing the conventional practice of using pork, carrots and shiitake mushrooms as fillings for ordinary spring rolls, and the original crispy and salty chicken is filled with crispy and fried spring rolls, crispy on the outside and soft on the inside, full of sesame fragrance.

Don't miss the Celestial Sago Baked Pudding, a Cantonese tradition that is almost "lost" and Tang Court is one of the few restaurants to keep it. The lotus paste filling is moist and sweet, and the sago is boiled until it is crystal plump. The surface is slightly charred, a bit like crème brûlée, and the surface of the dessert moves with a gentle tap on the back of a spoon. A spoonful tastes, sweet and smooth, the soft elastic graininess of the sago is obvious, warm and satisfying.

As one of the world's top restaurants, if you look at Tang Court with extremely discerning standards, some of the dim sum also has minor flaws. "The original abalone fish maw crisp" can be regarded as an example, and the point is modeled after Long Jingxuan's "original abalone chicken crisp" - the fish maw is placed under the small abalone instead of chicken grains, and then held up with puff pastry, the appearance is delicate and cute, the entrance is very crispy, and the abalone is also very elastic. It's a pity that the taste of fish maw is not prominent, and it has no sense of existence, and it is not as rich in taste as Long Jingxuan's chicken grains.

Located on the 3rd floor of The Langham, Hong Kong, Tang Court is elegantly decorated with gold, fine silk, classical spiral staircase and carved flowers complement each other, 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. The popularity is far less than that of Long Jingxuan, and the hall is rarely full, but it is still recommended to book in advance.