唐閣

T'ang Court
73
29
2
Restaurant: T'ang Court
Offer: Earn 1 Asia Mile for every HKD2 spent (present your membership card when paying your bill)
Terms & Details:
  • Asia Miles can be earned on eligible transactions of between HKD300 and HKD10,000.
  • Asia Miles earned are based on the total amount spent, including service charges and taxes, but excluding tips.
  • Asia Miles cannot be earned on certain promotional menus during festive seasons.
Other Asia Miles terms & conditions apply
Exit C1/ L5, Tsim Sha Tsui MTR Station
Telephone
2132 7898
Introduction
T'ang Court serves a wide selection of authentic Cantonese culinary masterpieces and delicacies. Winner of several gourmet awards, T'ang Court has been named as one of the "World's Best Hotel Dining Rooms" by the US Gourmet Magazine; one of the "Ten Great Hotel Restaurants" by Hotels Magazine and one of the "100 Hot Places and Things" by Travel & Leisure Magazine. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2009-11, 2014-15), Best of the Best Culinary Awards (2014), Michelin 3 Starred Restaurant (2016)
Good For
Business Dining
Opening Hours
Mon-Fri: 12:00-15:00; 18:00-23:00 Sat-Sun&PH: 11:00-15:00; 18:00-23:00
Payment Method
Visa Master AE Cash UnionPay JCB
Number of Seats
182
Other Info
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
VIP Room
Parking
Phone Reservation
Online Reservation
10% Service Charge
TV Broadcast
Restaurant Website
http://www.facebook.com/TheLanghamHongKong
About
T'ang Court
Three Michelin-Starred restaurant - T'ang Court reflects the classic timelessness of the Tang Dynasty, China's golden age. Amid lavish furnishings, dine on authentic Cantonese culinary masterpieces in this legendary Hong Kong restaurant.

News
Awarded Three Michelin Stars, T’ang Court at The Langham, Hong Kong is the Newest Winner in the 2016 Michelin Guide
2015-11-05
T'ang Court is only one of three Cantonese restaurants in the world to receive Three Michelin Stars Adding to an already inspiring number of accolades, T’ang Court at The Langham, Hong Kong has been awarded the much coveted Three Michelin Stars in the 2016 Michelin Guide, Hong Kong and Macau. T’ang Court is the only restaurant to move up to three stars this year and now one of three Cantonese restaurants in the world to achieve this accomplishment. Mr. Bob van den Oord, Managing Director of The Langham, Hong Kong said “We are truly honoured with this award, as this win reinforces T’ang Court’s commitment to excellence. The team are dedicated in serving authentic Cantonese cuisine and providing outstanding service to diners at T’ang Court. I am very proud of our team’s efforts.” “Receiving Three Michelin Stars is a true reflection of our commitment to serving quality Cantonese cuisine. Our mission is continuing the tradition of excellence and making every dining experience at T’ang Court memorable for our guests,” said Executive Chef – Chinese Cuisine Kwong Wai Keung of The Langham, Hong Kong. A Michelin starred restaurant since 2009, T'ang Court serves a wide selection of authentic Cantonese culinary masterpieces and delicacies and has won numerous international culinary acclaim over the years. Under the culinary leadership of Chef Kwong, a few of his award-winning dishes include the Sauteed Prawns and Crab Roe with Golden Fried Pork and Crab Meat Puffs, as well as the Stir-fried Fresh Lobster with Spring Onions, Red Onions and Shallots. The Director of Restaurants Danny Chan and his service staff also contributes to the success of the restaurant. Their sequence of service is rehearsed daily to ensure flawless execution is always delivered. Awards & Accolades - Three Michelin Stars, Michelin Guide, Hong Kong and Macau in 2016 - Two Michelin Stars, Michelin Guide, Hong Kong and Macau in 2014 – 2015 - One Michelin Star, Michelin Guide, Hong Kong and Macau from 2009 – 2013 - Top 10 Wine Pairing Restaurant Awards, Wine Luxe Hong Kong in 2015 - Best Hotel Restaurant, Dining City Summer Edition in 2015 - China’s Top Ten Restaurants, HOTELs magazine in 2008 - World’s Best Hotel Dining Rooms, US Gourmet Magazine in 2004 - Best of the Best Culinary Awards in 2001 (Sauteed Prawns and Crab Roe with Golden Fried Pork and Crab Meat Puffs), in 2002 (Stir-fried Fresh Lobster with Spring Onions, Red Onions and Shallots) and in 2013 (Fish in Two Styles) by Hong Kong Tourism Board More
Book and Get Daily Rewards
Offers
Dine and Earn Asia Miles
Restaurant: T'ang Court
Offer: Dine and Earn Asia Miles
Earn 1 Asia Mile for every HKD2 spent (present your membership card when paying your bill)
Terms & Details:
  • Asia Miles can be earned on eligible transactions of between HKD300 and HKD10,000.
  • Asia Miles earned are based on the total amount spent, including service charges and taxes, but excluding tips.
  • Asia Miles cannot be earned on certain promotional menus during festive seasons.
Other Asia Miles terms & conditions apply
Signature Dishes
Stir-fried fresh lobster with spring onions,red onions and shallots Pan-fried cod fillet with preserved bean paste sauce with cod fish taro puffs Sautéed prawns and crab roe accompanied with golden-fried pork and crab meat puffs Baked seafood rice with cream sauce in crab shell Baked blue point oysters with port wine Crispy salted chicken
Featured Reviews (116)
超级美味煎肠粉~ (Featured Review)
Novice Gourmet 2016-07-24
140 views
       时不时就想饮茶,今次来唐阁~       鲍鱼花胶酥,HKD$90(一只):鲍鱼酥已经吃过很多次了,口感很好,饱满弹牙,酱汁入味,光是鲍鱼来说是好评;它跟其他家不同就是加了花胶,更显矜贵,但其实花胶的口感和味道都不是太明显,若隐若现。还有觉得塔底还不够松化。     酥皮叉烧餐包,HKD$68:不过不失。     XO酱煎肠粉,HKD$70:外皮非常香脆,里面有一点点空心,带着肠粉的软糯,还有XO酱那鲜香中溢出的一点辣,重要的是吃起来一点也不油腻。无论是口感还是味道我都给高分,根本停不下来,一下子空盘,吃完一直忍着,因为我真的很想再来一盘。     三葱爆龙虾,HKD$860:这道菜是唐阁的得奖名菜,自然要试一下。龙虾的红与三葱的绿,颜色搭配让人感觉舒服。龙虾爆炒后挺香口,肉质也很好,但是我没有太喜欢这道菜,因为我觉得它的味道过于单调,吃不出层次。     唐阁宝盒饭,HKD$110(一人份):卖相颇为吸引,海鲜炒饭加入芝士焗烤,舀开浓郁的芝士表层,就会看到粒粒分明的炒饭,配料挺丰富,有蟹肉、虾肉、带子、鸡蛋等。    榛仁果皮卷,HKD$50:饭后甜品,这款果仁卷我挺喜欢。外面的脆筒是豆腐皮来的,薄而脆,里面是柔滑的慕斯,带着浓重的果仁香。    下次经过唐阁,我肯定会再进去,吃一盘美味的煎肠粉~ continue reading
Tang Court VIP night! (Featured Review)
Veteran Gourmet 2016-07-22
532 views
唐閣未攞三星米之蓮之前,我是經常去幫襯的,因為當時公司在尖沙咀海港城內,而我亦是會員。但當我轉了工,開始自己做生意,便漸漸遺忘了這間優質中菜廳。今天難得J爸爸與他的大學同學搞聚會,選了來這裏,還包了一間最大最豪華的VIP房,我當然掹衫尾嚷著要來!J爸爸就是沒有她兩個女兒的辦法,任你在職場上多麼的威風琳琳,回到家中也一副慈父的樣子,hehe⋯⋯VIP房可以容納一張20人的大圓桌,有別於一般中菜廳的燈光火着,唐閣是一間講情調的餐廳,食物菜式都以精美細緻為主。搞手uncle一早已定了菜單,除了必吃的招牌菜式外,也加插了一些鮮為人知的創作料理,是晚菜式都由總廚鄺偉強師傅親自處理,難得難得。眾所周知,唐閣的XO醬是全城最足料的,用原粒乾杯拆成絲、加埋紅辣椒、大粒蝦米及其秘製醬汁,味道微辣帶甜,十分惹味,空口吃也不覺口乾。不知不覺,未開飯已清了碟,感謝服務員自動自覺不停為我們補給。五香脆素鴨,百花釀蟹鉗令人充滿期待的一頓晚飯,人齊後終於可以開始了。打頭陣的是脆素鴨以及炸蟹鉗,兩者都是傳統大路的菜式,由三星米芝蓮廚師處理,又會否特別的出色?先評炸蟹鉗,是預期中的足料版本,薄薄的一層蝦膠內包住的是一隻完整的蟹鉗肉,蟹肉結實鮮甜,但我略嫌蝦膠的份量太少,整體上欠缺彈牙的感覺。三星米之蓮的蟹鉗,出來的效果,我認為有點平凡。至於脆素鴨,我認為比剛才的蟹鉗更平凡,脆腐皮其實炸得不錯,是熱辣香脆的,可惜那些素材餡料有點油膩,而且調味也未見出色。可能是加了我不太喜歡的芹菜的關係吧,但整體上造型也有點鬆散,賣相不夠漂亮啊!醉鄉花雕鴿頭盤好像有點滑鐵盧的感覺,接着要吃的是一道充滿酒香的冷盤。醉乳鴿一向是我的最愛,單輪plating,唐閣的出品已是無懈可擊,漂亮得像日本菜,用了成年乳鴿,非常厚肉,實在是令人忍不住想一啖將它放入口。吃家禽,就是為了要吃家禽獨有的氣味,這件乳鴿肉質超級嫰滑,花雕酒的香氣亦大大提升了乳鴿肉的香甜,是我全晚最喜愛的菜色之一。勝瓜雲耳象拔蚌唐閣採用了巨型的野生加拿大象拔蚌去為我們烹調這道菜式,採捕自加拿大太平洋沿岸冷冽,水域純淨,所以肉質特別鮮甜,加上大廚將象拔蚌切得又厚又長,吃起來口感特別爽快。我一向都極討厭吃勝瓜,那草青味我真的受不了,但今晚的勝瓜多了一份海鮮的甜,感覺上沒那麼腥,我便乖乖地把勝瓜也全數吃了,這是野生象拔蚌的功勞。草莓醬鮮蝦窩巴草莓醬與鮮蝦一向都是我喜歡的組合,唐閣將鮮蝦打了一個漂亮的鳳尾結,每件都的骰可愛。草莓醬是自家製的,味道天然,但我認為份量下得太多,完全掩蓋了新鮮蝦的鮮味。非常work的一個概念,礙於醬汁太濃稠亦下得太多,令效果未如理想,十分可惜。柚皮炆田雞由於uncle們都來了很多次,今晚大廚刻意預備了很多餐牌上不常見到的菜色給我們享用。這用意我理解,但最令我摸不着頭皮的,就是這一道柚皮炆田雞。請大家不要誤會,其實我是非常喜歡分開吃柚皮以及田雞的,但將倆者放在一起,說真的,有點牽強。田雞大隻厚肉,煮的火喉剛好,肉質嫩,只可惜鮮味欠奉,是雪藏貨還是新鮮田雞?我不肯定,但對於喜歡吃田雞的我來說,是晚的田雞有點淡而無味。柚皮單看色水已知炆得不夠身,加上現在也不是當造季節;這味餸最好吃的只是那厚肉彈牙的冬菇已而。鮑汁炆豬軟骨豬軟骨一向都是我最喜歡吃的部位,我公司樓下有一間燉湯店,會用大量豬軟骨去燉湯,每次我都會將湯渣吃得乾乾淨淨。唐閣的鮑汁豬軟骨炇得入味鬆化,是骨膠原極重的一道菜食。大廚亦放了日本花菇一同去炆,花菇厚肉圓潤,雖然不及中國冬菇香,但肉質卻更具彈性,受歡迎程度絕不比主角遜色。這個主菜有三星米之蓮的水準。摩利菌濃雞湯脆豆腐最後的蔬菜味道可以,菜式構思上亦見心思。用雞湯浸菜苗,炸豆腐上放了菌味香濃的摩利菌。唐閣寶盒飯吃了一整晚,終於到我最期待的"唐閣寶盒飯"隆重登場。特別訂做的金屬蟹形托盤,用來盛着釀蟹蓋飯,感覺份外矜貴。飯加入了大量鮮蟹肉、蝦肉、帶子、魚肉、菌粒及蛋來炒,再釀入蟹蓋內,以白汁及芝士鋪面烤焗。平時我是極討厭吃白汁焗飯的,但唐閣的出品一點也不sticky,飯粒分明,每啖飯都充海鮮味。J爸爸因為太飽的關係,他的那份決定打包回家給阿P吃。阿P歡天喜地打開外賣盒,見到原隻蟹蓋,也不用加熱,便興奮地大啖吃,還邊吃邊大讚!鮮果拼盤水果也經過精挑細選,最驚喜的是見到黃金奇異果。鴛鴦映美點最後不容錯過的還有這裏的蛋撻仔,酥皮好薄,而且極之鬆化。吃到最後,鄺師傅入嚟打招呼,搞手uncle是常客,是晚的招呼當然非常周到。老實說,整晚的菜色有超水準的,也有一些過於平庸,但整體上水準仍是一級的。希望uncle快些再搞局,這樣我又可以繼續掹衫尾了。 continue reading
長輩生日飯 (Featured Review)
Rising Gourmet 2016-05-29
3483 views
既然有長輩生日,一於豪一豪,去米之蓮推介之唐閣吃一餐先。餐前小吃,豬手仔。剛好我件豬手仔好多肉又冇骨,塊皮仲好爽,肉又入味,正。密汁薰魚。一挾上手,便覺外層好脆,吃落便知外層是一片薄薄的密汁,而內層的銀雪魚味道好似被外層的密汁鎖在裏面,超正。密汁义燒。有少少肥肉,肉質好嫩,配上密汁好惹味。焗蟹蓋。外層超脆不在話下,吃完內層之蟹肉已飽了七成。由於蟹肉好鮮甜,不用點醋也好好味。砵酒焗美國生蠔。超大隻,外層似甜酸排骨,內層比較juice,無腥味。花膠鴨絲羹。好足料,好多花膠及鸭絲,加點紅醋,味道更特出。靈芝菇鮑汁伊麵。生日飯點可少了長壽麵,但 靈芝菇都是第一次聽,菇比較淡口,但與鮑汁伊麵一起吃,就非常合襯了。由於只可登十二張相片,餘下两張唯有介紹 甜品。蛋撻個樣不吸引,但其酥皮配上燉蛋,味道一吃便知是五星酒店出品。另一款布甸個樣超掂,吃落也非常軟滑,有牛奶味。 continue reading