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T'ang Court Tripadvisor Reviews
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Sublime dinner
What an exquisite evening. Great food in an impressive setting and most attentive service by Joey Yeung, Asst Rest Mgr/Head Waiter. Our favorites include: stuffed crab shell, Prawn w vegetable. So many other delectable options, mandate a return visit.
Be the first to ReplyDisappointing 3 star Michelin restaurant
It completely violates the three-star Michelin standard of "the cuisine is outstanding and worthy of a special visit." As soon as I sat down, I noticed that there was a 3-4cm black curly hair on the napkin, but the waiter didn't notice it and was about to put the napkin on the table. I immediately stopped her and told her that there was a problem and asked her to change it. Only then did she realize it. , but he didn't even say "Sorry", and he still glared at me. Is this the level of three-star Michelin? The first, third, and sixth dishes (i.e. appetizer, Dongxing Pan dumplings with olive vegetables, and seasonal vegetables soaked in fish soup) are up to standard in color, aroma, and taste, but the taste is not to the level of "outstanding and worthy of a special visit". According to the public Many Chinese restaurants do this or better. When the second dish, abalone cake, was served, the waiter just threw it down on the turntable and quickly said, "This is an abalone cake" before turning around and leaving in front of us (as you can see in the picture below, those two abalones The crispy fing almost fell out when it reached the plate). Is the waiter in a hurry? Did I go to a tea restaurant? And it tastes just mediocre. The fifth dish, stir-fried panko balls with fresh mushrooms, asparagus and asparagus in XO sauce, was completely disappointing. It was a waste of fish because the fish was so bitter! It’s really not delicious! Is this the cooking skills of a chef at a three-star Michelin restaurant? Only the fourth dish, "Stuffed Baked Crab Cover", was satisfactory. The sound of shouting and clattering dishes coming from the kitchen from time to time during the entire meal... makes it difficult to relax while eating... The experience of this trip was really disappointing. I was completely unable to enjoy the food quality, environment and service that I should have at a "starred Michelin restaurant". It even makes people wonder why the restaurant "Tang Pavilion" wants to "reach for the stars"?
Be the first to ReplyDon’t go very poor
Michelin star people you really need to have a look at yourself if you think this place is worthy of 3 stars …..I know some people will disagree but for my family and I who have eaten ( and very lucky to have done so ) at quite a few Michelin restaurants this place really disappoints in a lot of ways . 1…. Decor is old and tired looking . 2….The menu is rather unique ( Cantonese/ Asian ) however as a westerner I’ve had better local Chinese takeaways back home . There is a large selection but however the quality is definitely not worthy of 3 stars ( not even 1 star ) very poor . 3 …. Tables left for 1 hour after people have left to be cleared up . 4 …. Service far to quick and and lacking in professionalism. 5…. Price !! For what you get absolutely appalling. Really disappointed in this place was so looking forward to it as family however it failed in delivery in so many places .
Be the first to ReplyHighlight of our SE Asia trip.
A wonderful multi-course lunch served with gracious care by Manager Ms. Joey Yeung and staff of T'ang Court. Her attention to every detail of the meal and our complete comfort and enjoyment, along with her unpretentious style made this afternoon the highlight of our SE Asia trip.
Be the first to ReplyExcellent Chinese cuisine
An excellent restaurant. The dishes are exceptionally refined. This is best seen in the Peking duck. The leek is held together with a ring of slightly hot pepper. This creates an explosion of flavor with the extremely thin pancakes. Similar things run through all the dishes, that certain something, so to speak. I am really impressed with this cuisine. We only had one dish, which was rather average. Very good service. The wine list is rather small but OK. The prices are striking, which are rather cheap for Hong Kong (in relation to Hong Kong). In summary, a clear recommendation for us. Fine Cantonese cuisine at the highest level. Another note on the 3 Michelin stars. If you compare them with European restaurants, there are big differences. Good Chinese cuisine is different to European star cuisine. So go with it and don't look for better or worse, but accept that it is different.
Be the first to ReplyNot worth the money at all
Super expensive Chinese restaurant for the quality that had been executed & delivered. None of dim sums ordered were good & way below its peer group. Fried rice was quite salty but not even tasty. Big disappointment!
Be the first to ReplyThe best Chinese/Cantonese restaurant
This is one of the best restaurants we have ever been to ! Amazing & delicious food, excellent service. It was our anniversary so the staff offered us a complimentary dessert. Can’t wait to go again.
Be the first to ReplyNot recommend
Very disappointed by the food quality 👎and service was average. I wonder why it is a 3 Star Michelin 🤔 Never come back and not recommend.
Be the first to ReplyBest food, amazing service
We visited Gold Coast for a week, our package included a set meal at this restaurant so we gave it a go. When I say that the food was so delicious I’m still craving it now! Probably the best food I’ve eaten in my life. We came back a second time before we flew out, 2 of the staff members remembered us and really gave us the personal touch we were after. 2 staff members really stood out, I’m bad with names but it was the man who does the wines and a lady who said she was from Japan during our conversation. As soon as we walked through the door she said “you’re back again!” And noticed we ordered a few of the same dishes we had the couple of days before. Must try’s: duck pancakes, absolutely delicious. Bbq puff pastry’s, perfectly sweet and savoury at the same time. If you do a set menu, definitely do the wine pairing! I didn’t take many photos but the restaurant is genuinely a must try
Be the first to ReplyLunch at Tang Court
I have came here often to visit the restaurant, and I heard there’s a new Chinese Restaurant named Tang Court. So I asked my friends to come having lunch together, it was beautiful interior as it’s located at level 61. I was greeted by Service Stylist Haniffa at Lobby. She is very helpful taking my photos and friendly. Thank you for the service
Be the first to ReplyA Memorable Culinary Experience!
Fabulous - and a memory to treasure for years to come. We booked a table at the T'ang Court as part of our Hong Kong trip and for a 3 star Michelin experience, and we were delighted with our Tasting Menu choice. Fantastic!! `We were also very well looked after by both Joey and Jessica. Highly recommend!!!
Be the first to Reply《3 Michelin stars | Must-try crab shell》
Awarded three Michelin stars for consecutive years, < T'ang Court > at The Langham Hotel serves some of the most sophisticated Cantonese dishes in Hong Kong. And it is one of the few Cantonese restaurants around the world to receive this award! Their signature [ Baked stuffed crab shell ] is a not-to-be-missed! Generous amount of crab meat, onion and cream sauce - so flavorful! If you are a fan of Cantonese barbecue pork, be sure to try their [ Char siu ] too! [ Fried rice with Wagyu ] was also very impressive. Besides, staff is attentive and knowledgeable about their menu. Got some complimentary birthday buns too as the restaurant knew we were having a birthday celebration there. How sweet! 〔 Follow me on instagram @sikbaobaola ! ^^ 〕
Be the first to ReplyMy all-time favourite Chinese restaurant
I used to come to this restaurant quite frequently many years ago, but since it got the Michelin 3-star status, my last visit was already about three years. Returning today I want to see whether they continue to keep up to the great experience I used to get. Even though the décor has not changed for many years, the restaurant still exhibits a nice ambience and not dated. Seated comfortably, the tables are spacious and sparsely separated, allowing good privacy. Decided to order a la carte, we are served a complimentary amuse bouche. The Salt and Pepper Abalone is very appetizing, with the right balance of salty and spiciness. The abalone is cooked just perfect, can easily bite through without cutting into smaller pieces. Originally picking a bottle of Australia Semillon, unfortunately it is no longer available. The staff brings me a couple of other Australia whites and I end up choosing Brygon Reserve ‘The Bruce’ Chardonnay 2009 ($1,050) from Margaret River. A versatile wine to pair with dishes. The signature Baked Stuffed Crab Shell ($250 each) is beautifully deep-fried, with a golden-brown crust. Inside are stuffed with abundance of crab meat, which has been mixed with onion and cream sauce. The delicate flavours of the crab meat are very delicious. Best in town in my opinion. I have Braised Mixed Seafood with Bean Curd in Hot and Sour Soup ($240). The soup is very tasty, having the right intensity of sour and spicy flavours, with the addition of some aged Zhejiang vinegar to increase the complexity even further. The lobster and scallops, and the crab meat on some silky soft bean curd, has the sweetness of fresh seafood to complement the flavours of the soup. My wife has picked Braised Conpoy with Shredded Fish Maw Soup ($190) and she likes that very much as well. Then it is Baked Stuffed Sliced Grouper with Shrimp Paste and Port Wine ($400). The original portion has eight pieces, but the staff helpfully recommends us to order half portion to save our stomach for other dishes. The texture is wonderful, with the bouncy minced shrimp paste stuffed to the grouper fillet, absorbing the sweetness and savoury from the port wine in the baking process. The specialty for winter is Stewed Lamb in Casserole ($980). Heated on stove on the side before serving, it is bubbling hot, with plenty of tender lamb, black mushrooms, bean curd skin, water chestnut and bamboo shoots. Great in taste and not salty, even without dipping in the fermented bean curd sauce it is flavourful enough. Adding lettuce to the casserole after half finishing, the vegetable soaks up the sauce which makes it equally delicious. It might seem expensive, but I strongly recommend it to lamb-eaters. For dessert we have Sesame Rolls ($60) to share. A traditional dim sum, these sesame rolls are not too sweet, with some toasted white sesame sprinkled on top to give a better appearance and texture. Very good but we think the portion size might be a bit too small. The restaurant also has other complimentary dim sums, including Osmanthus Jelly, made from the honey-scented osmanthus, wolfberries and rock sugar, in a heart-shaped jelly. The other looks like a mini pear but is in fact a pineapple pastry. Both are very delicious. Wrapping up I have Baked Sago Pudding filled with Lotus Seed Paste ($70). Another traditional dessert, the surface of the pudding has been caramelized with wonderful fragrance, and the sago is good in texture. The lotus seed paste is not too sweet as well. My wife has picked Sweetened Red Bean Soup with Tangerine Peels ($70) and is also very nice. Service is impeccable, with the staff friendly and attentive. After 15% discount, the bill on the night is $3,458 and is reasonable considering the quality of the food, the ambience, and the service. Really enjoy the dinner and T’ang Court remains my all-time favourite Chinese restaurant in town.
Be the first to ReplyTasting menu is superb
One of the rare Michelin 3 star restaurants in Hong Kong, this was a place I opted to dine while taking advantage of the "take all the credit" promotion offered by the hotel. The tasting menu was a great highlight of what this restaurant had to offer, but the staff will easily tell you there are a lot more dishes that are worth to sample. Staff were also very attentive and would give a short intro of the dish presented and offer hints on how to savour it (sauces etc). Servings were very large and hefty. Definitely you will feel full. To describe a few dishes the crab was absolutely tasty and the freshness and delicate flavours were enough without the dipping sauce. The baked lobster was just the right size, done so it was just off the shell and tender. The beef was very rich and full, but slightly on the salty side but nonetheless you can taste that it is wagyu. Rarely a tasting menu can be so filling that bu the time it was time for dessert you were full!
Be the first to ReplyExcellent Food
We went there a few times, both dinner and lunch and the food was more than excellent. Pricewise is not too bad considering the quality. Seating environment is so so... as there is absolutely no view at all. Service is "OK" and it can be better considering it is a prestige restaurant. Also, every time I made the reservation and asked if they can arrange a better area, they said it is very full. However, when I dine there, it's half empty. Very strange.
Be the first to ReplyNot for special occasions
We had a tasting menu. The food and the service are good. But not the exceptional as the Michelin 3 stars restaurant.
Its fine if come to have a causal dinner, not for the special occasions. As the restaurant loud noise of babies and children make conversations more difficult.
Overall, Tang court’s food & service are fine for a causal meal.
Not just 3*** hype
Excellent Chinese fare, this place is worth the three stars and not just hype.
Although the decor is a little strange / dare I say tacky in some parts … a bit Arabian dessert tent meets European palace look with some modern chinese art and sculptures. And the aircon was a bit too cold which is pretty unusual for a fine dining joint, but probably due to the age of the building.
But onto the real reason for coming, and that’s the food! It is indeed excellent. We went for a set, but I’m sure the items are available a la Carte and I would highly recommend:
- the chilled South African abalone (!!!!)
- the stuffed crab shell which is meant to be a signature dish. Suggest sharing this as it’s quite rich / filling of you are keen to try other stuff
- the wagyu and
-the baked sago lotus seed dessert.
Tip: don’t bother with the wine by the glass, was pretty ordinary and unexpected for a starred restaurant
Wow! What an amazing restaurant
The experience was truly amazing and the food was delicious. Angeka Kee serviced us, and she was very attentive.
Of course its not a cheap meal, but we would definitely go back.
Birthday dinner
T’ang Court is the 3 Michelin star Chinese restaurant at the Langham Hotel in TST.
The Langham isn’t the most obvious place to host a 3 star restaurant. First impressions: the faux opulence presented by the Langham doesn’t work as it looks decidedly fake. It also results in a dark oppressive decor that isn’t in the least bit attractive. Walking into the restaurant doesn’t help since the carpet is faded and worn and patches on the wall close to our table showing signs of potential mould give the wrong impression as well.
Setting this aside - we were there for the food after all - this was a birthday dinner where we selected one of the two set dinner menus on offer - we opted for the 6 course menu. Since we weren’t fans of abalone we asked for a replacement for that course.
An Amuse Bouche came in the form of a scallop salad. Light and refreshing but with no particular flavours.
Our starter course demonstrated flashes of brilliance - an extended dish with four bite sized portions working right to left and cold to warm - jellyfish, scallops with honeyed pomelo, char siu and a piece of deep fried cod. The jellyfish - an under-utilised ingredient - was flavoursome which was then balanced with the following scallops with citrus honey. The char Siu is - to my mind - some of the best I have had in HK for a long time. The texture was superb without being too fatty and meat suffused with flavour. The cod was gorgeous although quite heavily flavoured with a deep honey syrup.
I have never been a particular fan of the Chinese double boiled soups so our second course of double boiled fish maw/conpoy/sea whelk soup wasn’t something I looked forward to. That said the broth had the flavours expected and it wasn’t unpleasant. It was a large bowl and the broth was very hot when presented. One of the reasons why I don’t particularly enjoy this type of soup is that the ingredients - usually enjoyable going in - lose their attraction in the broth having had their flavours transferred.
Our replacement dish was braised sea bass with Chinese kale in a light ginger sauce. The fish was beautifully prepared, delicate but retained its texture. The Kale was perfect too. Highly enjoyable replacement course if a little lacking in flair. Execution was flawless.
The baked lobster with mozzarella I confess to not regarding as Chinese but it was beautiful and flavoured well. I am glad they didn’t choose a stronger flavoured cheese as that tends to mask the lobster.
The Wagyu beef fried rice was disappointing. Fried rice when done well can shine through as a memorable course but this bowl of rice lacked flavour and the diced beef came through as tough. Using the table condiments to spruce it up only served to highlight how this course didn’t live up to expectations.
Lastly dessert was freshly cut fruit and mini egg tart with a piece of osmanthus jelly. The egg tart’s flaky casing was slightly overdone but it was enjoyable nonetheless. As for cut fruit - see below.
I confess that I feel let down by this meal. For a 3 Michelin starred restaurant it lacked sparkle and flair. There were some inspirational moments - eg the starter and the lobster - but there were execution misses too - the egg tart and the wagyu beef fried rice. As for freshly cut fruit - a Michelin starred restaurant offering cut fruit - smacks of not trying. I can get that experience by buying myself a mixed fruit box from the local market!
I will commend the restaurant for not hiking prices which other 3 starred eateries have done but I would suggest that Tang Court cannot justify its 3 stars based on the meal we had. Sadly I struggle with it being awarded a single star.
Our main waiter was nonetheless friendly, knowledgeable, engaged and helpful throughout.
A very traditional Cantonese Restaurant that focuses on food quality
This 3-starred Michelin Cantonese restaurant is always controversial. If you are looking for fancy food presentation and impeccable service, T'ang court is unlikely what you are looking for. While you think the food quality outweighs everything, do come for a try.
Crab shell here is always described as the best crab shell in Hong Kong. I highly agree in term of its appearance, ingredient and taste. Peking duck is a must-try. Pre-order is recommended.
You might notice the service is comparatively weaker than that of other hotel managed Michelin Cantonese restaurants, such as Lung King Heen and Tin Lung Heen. Staffs seldom introduced and explained dishes, but still willing to answer my questions when I voluntarily asked for.
Don't expect a very pleasant food presentation that is prefect for uploading to Instagram. This is not the style of T'ang Court.
A great dining experience, just not as fancy as some other 2 or 3 starred Michelin starred Cantonese restaurants.
Delicious foods, quiet environment, good services
Tang Court is a Michelin 3 star restaurant, but not much marketing like some other overwhelming 3 stars. However, the foods may be better than some overwhelming ones. The foods are very fresh and in high quality. I am not expert in cooking technique and skills, but I think the dishes are delicious.
The environment is spacious, quiet, with not much decoration and view. The staff are also in high standard.
Baked stuffed crab shell, grouper, baked oyster with port wine are recommended.
old facilities, bad service,
old facilities, bad service, food is alright but absolutely not ready to open for business. I was told most food are sold out and they don’t have alternative for me other than keep saying sorry extremely terrible. Tables are not wrap up even customers left for ages. And very unfortunate for one thing that table next to me is loud and noisy like I was in a low class yumcha place. Not worth any titles and not worth coming back to suffer
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