T’ang Court

T’ang Court reflects a golden era, where Chef Kwong Wai Keung prepares exquisite Cantonese culinary exotic masterpieces as chilled abalone with jellyfish.

PROFILE
The Tang Dynasty, which flourished between 618 and 907, is considered to be one of the highest periods of Chinese civilisation. T’ang Court reflects this golden era, where amongst lavish furnishings Chef Kwong Wai Keung and his staff prepare exquisite Cantonese masterpieces that have earned the restaurant a host of international awards.

MUST TRY: Stir-fried fresh lobster with spring onions and red onions.

AMBIENCE
Sumptuous red carpets and ceiling set off the crisp white tablecloths in the main dining room, while upstairs the ambience is a little more subdued, although richly so.

SERVICE
The high service quality is integral to the high ratings that the restaurant has achieved through the years, and mixes formality with friendliness, together of course with all the information required on the food and wine.

FOOD
Expect exotic preparations such as chilled abalone with jellyfish, oysters with port wine, and whole chicken poached in superior broth with conpoy and Yunnan ham, but also expect simple dishes like turnip cake, prepared of course with the highest quality ingredients. Along with the a la carte is a tasting menu, with a wine pairing if desired.

PRICING
HK$400 to HK$1,700

SUMMARY
Hong Kong has long been recognised as the epicentre of fine Cantonese cooking, and T’ang Court is at the very top of the tree for a Cantonese experience that, as they say, will be remembered long after the price is forgotten.