T’ang Court at The Langham, Hong Kong has retained the coveted Three Michelin Star rating in the Michelin Guide, Hong Kong and Macau 2021 for the sixth consecutive year.
Offering a fine selection of authentic Cantonese delicacies over the years, T’ang Court has been recognized by Michelin inspectors since 2009 when the guide first launched in Hong Kong and Macau, and has kept its three Michelin-star status since 2016.
Helmed by Chinese Master Chef Kwong Wai Keung who has been in T’ang Court since its opening in 1988, and Executive Chef of T’ang Court, Wong Chi Fai who has been with the restaurant for nearly two decades and risen through the ranks since joining as a junior chef overlooking the steamers. This dynamic duo have led the team in maintaining the highest culinary standards and in achieving this coveted recognition in addition to numerous international culinary awards and accolades by organisations such as La Liste, Hong Kong Tatler, South China Morning Post and the Asia Art of Cuisine society.
Marcel Holman, Managing Director of The Langham, Hong Kong and Regional Vice President for Langham Hotels and Resorts, Greater China expresses his pride and delight with the wining team and their milestone achievement. “To achieve the coveted three-star rating is a remarkable feat but to have the consistency and tenacity to maintain the rigorous culinary quality and impeccable service standards required to repeatedly impress the inspectors speaks volumes of the professionalism and commitment of the team.”
“Collectively, Langham Hospitality Group holds six stars from our T’ang Court in Hong Kong and Shanghai, as well as Ming Court in Hong Kong and Shanghai, Hongqiao. However the jewel in our crown is definitely our three-star T’ang Court here in Hong Kong which serves authentic Cantonese classics within the elegant setting of our two-storey restaurant. I would attribute our success to Chef Kwong and Chef Wong, and to Danny Chan Director of T’ang Court Operations and Restaurant manager Rosa Lau who oversee their front of house teams in delivering incredible personalised service to our guests just as the chefs dish out their exceptional food. This makes for a truly remarkable dining experience that has taken us on this far on our star lit journey. I am proud of my team and thank them for their passion, dedication and loyalty” adds Mr Holman.
Chinese Master Chef Kwong Wai Keung states, “I am grateful to Michelin for this incredible three-star recognition and acknowledgement of the authentic refined Cantonese cuisine which my team and I at T’ang Court serve to delight our guests. We endeavor to make each visit to T’ang court a very special experience for our guests and to maintain the standards that we are known for”.
T’ang Court creates authentic Cantonese cuisine using the freshest and finest seasonal ingredients; favourite signature dishes include the Stir-fried Fresh Lobster with Spring Onion, Red Onion and Shallot, Baked Oyster with Port Wine as well as the Baked Stuffed Crab Shell with Crab Meat and Onion.
In the spirit of celebrations, T’ang Court is delighted to present new Lunar New Year specialties where highlights include Braised Alaskan Crab Meat and Bamboo Fungus Rolls filled with Bird’s Nest in Pumpkin Soup with Crab Roe Topped which brings every guest good fortune in the coming year, Scrambled Egg White, Fresh Milk with Sliced Fresh Lobster and Yunnam Ham symbolises health and wisdom, Sauteed Scallops with Asparagus, Yellow Fungus in Taro Nest offers wealth and surplus that everyone loves. For guests who wish for a healthy life should indulge in the Stewed Bamboo Fungus Rolls filled with Asparagus, Crab Meat and Roe Topped, all available exclusively from 12 to 18 February 2021.
Especially designed by the culinary team from T’ang Court, the three Michelin-starred Deluxe Abalone Poon Choi is debuted this year to provide the best luxurious experience for family and friends to cheers to the Chinese New Year in an authentic way. Perfect for four to six persons and served in a traditional clay-pot, the poon choi is filled with auspicious ingredients including Whole Ten-head Abalone, Fish Maw, Dried Oyster, Conpoy, Beche-de-mer, Black Mushroom, Fresh Prawns, Goose Webs, Marinated Chicken, Pork Belly, Taro, Radish, Bean Curd Skin and Sea Moss.
Auspicious homemade puddings (savoury Turnip Pudding, Taro Pudding and the sweet New Year Pudding) created using authentic traditional recipes are the perfect festive delights to enjoy with the family or as gifts to usher in the Year of Ox.
For more information, please visit https://bit.ly/3sT2ByB