T'ang Court     唐閣  

Came here to celebrate dad's birthday and enjoyed the quiet relaxing atmosphere, quality food and excellent customer service immensely. We would definitely come back again and definitely recommend this restaurant to everyone!

We were extremely impressed with their customer service, waiters and manger were extremely attentive and polite but never intruding.

肆式拼盤
Was a combination of BBQ pork, BBQ duck, deep fried eel, octopus sashimi and jellyfish. BBQ pork was 半肥瘦 and full of flavour but was slightly too fatty for our liking. Octopus sashimi was a bit too chewy, however the fresh wasabi was excellent. The duck, eel and jellyfish were all high quality. 三蔥爆龍蝦
This dish was a stand out! The lobster was so fresh, juicy and crunchy. 三蔥 (spring onion, red onion and shallots) is definitely the way to go, it was so fragrant and with the perfect amount of seasoning it did not overshadow the lobster at all. 珊瑚竹笙金菇卷
High quality dish, flavours were very clean and fresh.金錢鮮蝦球
Golden-fried pork and crab meat puffs were light and very flavoursome.

富貴鹽香雞
Exactly what the name suggests, very crispy and not too salty.

We bought a cake from LGB and the waiter diligently automatically presented the cake to us after dinner and even said 'happy birthday' to dad. I thought that was a very personal touch.

Overall, it was an extremely pleasant experience! Will definitely come back again!

XO Sauce here is very good -
It is not only just about Conpoy, but has Hams and Diced Seafood. Eat more !

.Chili Paste, Hot Green Chilies and Vegetarian XO Sauce -
The latter is a novelty and quite addictive as a Vegetarian chili sauce..

.Freshly Shucked USA Blue Point Oysters fried with Port Wine Sauce 砵酒焗美國蠔 – $260
The major point is that these are shucked alive just before frying, as most other shops resort to those bucketfuls of briny-solution soaked oysters. Not here! My photo surprisingly doesn’t reflect how huge these were in real life, I actually needed to use a knife to cut them up into multiple bites. Don’t know much about camera lenses and optics but they were humongous even after frying and shrinking! So fresh and humongous.. ~ 9/10

.

1.Dim Sum
After order, 3 sauces are placed - Chili sauce (with little green chilies), broad bean sauce, dry bean curd w/ preserved vegetable sauce. One pair of share chopsticks is placed on the turntable. Teapots are without tealeaves drainer and are placed on the turntable (no warmer). As we saw the other guests who order premium teas have teapot with warmer on the table.

We order 3 types of appetizers and they are served before Dim Sum.

a.Chilled pork shank and jellyfish海紅葉拼燻蹄$80: The jellyfish seems not as good as Lung King Heen’s quality. However the chilled pork shank tastes nice.
b.Preserved Egg with young Ginger子薑糖心皮蛋$65: some of the preserved eggs seem to have nice carved patterns. Pickled gingers are too thickly cut which affect the texture.

c.Crispy-fried shredded eel with sweet and sour sauce甜酸脆鱔柳$80:
This dish has very good compliments from the guests. The shredded eel is wrapped by sweet and sour sauce so that it tastes not as dry as other restaurants’.d.Dim Sum combinations: shared on the side boards by servers

-Steamed shrimps with bell pepper, bamboo shoots and pork dumplings彩蔬鮮蝦餃: Dumpling wrapper is too thick and the dumpling is not hot enough maybe because of sharing on sideboard.

-Steamed pork and shrimp dumplings topped with crab roe珊瑚鮮蝦燒賣: Tasted just as normal “Siu Mai”.

-Steamed shrimp and pork dumpling topped with diced fish maw, Beche-de-Mer and conpoy. ($50–3 pcs)
It does provide a little taste of conpoy but no fish maw. There are lots of shredded shrimps inside.

e.Baked pastries filled with mixed seafood and bacon 煙肉海皇批 ($35-3pcs):
The puff tastes no good but with strong aroma of bacons and scallops.Baked pastries filled with whole abalone and diced chicken原隻鮑魚雞粒酥($48 per pc):
The puff with diced chicken is too sweet and the quality of whole abalone is not good enough.f.Steamed barbecued pork buns 蠔皇叉燒包 ($35–3 pcs):
Normal taste as other restaurants and the bun was too soft and sticky. However the barbecued pork is hot and taste good.

g.Pan-fried rice flour rolls with home-made spicy sauce. XO醬煎腸粉($38)
This tastes very nice with crispy wrapper and tender-hot inside. The X.O sauce sticks on the rice roll and taste integrated.

2.‘Peking Duck’ – 2 courses - $480

h.First course 片鴨一食
Serve on sideboard. The spring onions are wrapped by red pepper but without cucumbers. Serve only pancake and skins without asking with meat or not. All duck meats are used in the second course. Taste nothing special.i.Second course 菜遠炒鴨絲 Pan-fried shredded duck meat with choy sum
There are some shredded mushrooms with duck meats. Duck meats taste pale and tough. The whole dish failed3.Seafood Dish
j.Baked stuffed crab shell釀焗鮮蟹蓋
It is stuffed with fresh crabmeat, onion, milk and it provides sticky and full texture. However, the shape of the crab shell seemed not to be pruned hence the presentation is not as nice as LKH’s. Besides, there is no shredded lettuce underneath to reduce the oily feeling.

k.Baked stuffed sea whelk in shell釀焗響螺
It has nice aroma and provides a good texture with pork, onions and other ingredients together.4.Poultries
l.Crispy ‘Lung Kong’ chicken脆皮龍崗雞 (half $170)
It tastes crispy and nice. The texture of the chicken is very tender and the skin is crispy.m.Crispy frog’s legs with spicy salt 椒鹽田鶏腿 ($500 – 8pcs)
It is set as open food on spot. It is too expensive as double LKH’s price. And the taste is nothing special.

n.Sweet and sour pork with bell pepper and pineapple菠蘿咕嚕肉
It tastes normal.

5.Vegetables
o.Stewed seasonal vegetables with bamboo fungus in chicken broth竹笙上湯浸時令蔬 (莧菜)
Taste normal. The chicken broth is too salty but the Chinese spinach is fresh and tasty.

6.Soups
p.Double boiled Yunnan ham and shark’s skin soup肘子燉裙翅
The soup with Yunnan ham is very oily and the Yunnan ham tastes no good. The shark’s fin marrow tastes good and has tender texture.

q.Double boiled black mushrooms and fish maw in soup 花膠燉北菇
The price is only $140 per person and the taste is fair.

r.Sliced lobster in hot and sour chili soup 龍蝦酸辣羹
It contains two big pieces of lobster and they still taste good in the thick soup but the hot and sour soup taste a big pale.7.Dessert
s.位上水果拼盤
It includes fresh mango, water melon and papaya. The fruits all taste nice and ripen.
t.楊枝甘露布甸
The presentation is special. Small pieces of fresh pear (with skin) are added to provide a special texture and also refreshing taste of this traditional dessert in Hong Kong. It is nice.
u.紅蓮燉雪蛤 – The hashma seems not as good as LKH’s.
v.炸釀朱古力荔枝芋球
Very special as a dessert but not strong taste of chocolate. Taste much like the taro dumplings.
w.核桃曲奇餅 － No comments

I brought my parents here on a visit to HK after reading good reviews on Open Rice and liking their menu (on-line).

The hotel lobby is visually impressive, as are many 'top end' hotels in HK, but I guess it is usually the service that sets them apart. The wait staff were excellent during our meal, advising me when I had ordered enough dishes which saved us both from indigestion and waste. Their attention was discrete and efficient, despite the restaurant being very full.

I liked the room, which was spacious with the tables set quite far apart. This and the carpets lent a quiet tranquility to our lunch.

We had:

"Sauteed prawn with crab roe and golden fried meat and crab puffs" (a dish that had won a Gold award in 2001!?). That the prawns were crisp and fresh was no surprise, but the 'crab puffs' had what I believed to be the fat from Chinese air-dried ham inside were wonderful. I thought it was quite funny that, when we complemented the cooking, the waiter hesitated before saying that there was *gasp of horror* fatty meat inside the puffs! I guess that with so many diners who are very health conscious nowadays it may have put some people off? But we all know deep inside that fat is where the flavour is, don't we?!My father loves baked crab & their version was full to the brim with white crab meat. The breaded crust was both thin and wonderfully crisp."Baked oyster with port wine". Huge, plump individual oysters that had been lightly battered/ deep fried and then a port reduction glaze placed over them. Despite having a glaze over the oyster, the crispiness of the batter was still discernible! A wonderful dish; it may have been the best oyster I have ever eaten!?"Crispy fried sliced eel with chili and honey sauce". This was the least liked dish of the meal. The batter on the outside was a little too hard and I felt that the sweetness almost completely masked the eel. There was not much hint of the chili present?There was also a vegetable dish, of which I remember very little, only that it was fresh and crunchy... just like most veg...good for you, but not very memorable...

The only lowlight to the meal was being turned away from the restaurant when I arrived 10min early (they weren't quite open). I was asked to wait downstairs in their busy lobby where there is insufficient seating. I can't help but think that a truly top-tier hotel, like for example the Mandarin Oriental, would have either seated a diner, or found a seat for them whilst they waited.

I will go again to try more of their delicious cooking, and take more guests next time so that we can try more dishes!

T'ang Court, appropriately awarded 2 Michelin stars is Chinese fine dining at its best. With tables sparsely positioned, the restaurant can be as quiet as any fine dining restaurant you would expect, so you can actually have a decent conversation without raising a decibel so it's a favourite with businessmen in the area.

I was all about quality and not stuffing our faces at lunch but you quickly realise, that even with HKD500, it doesn't go a long way with the ala carte selections especially with the sharks' fin servings averaging about HKD500 per person! So we very quickly zero-ed in on the executive lunch where we would have a very decent lunch, and still have change left over.

We started with a bowl of superior sharks' fin with crab meat laced with birds' nest. Extremely good value with a generous clusters of the precious fin in a a superior stock. Definitely one of the better places to indulge your politically incorrect cravings.

This second dish was a delight to bite into. Well fried with a black bean sauce and asparagus, it was extremely tasty and everyone was amazed at how well done the "chicken" was - crunchy, juicy and sweet, unlike any chicken they've eaten. I was still savouring my sharks fin soup and so I said it was a "gwai gai" (Cantonese for weird chicken or colloquially used to describe a weirdo). I said it a bit loud and was promptly politely corrected by our server that it was lobster, to the laughter of everyone, including the neighbouring table. It was probably the loudest I've heard at T'ang Court.

The good thing about eating fish at these establishments is that for those who don't like to manoever through the bones, it's deboned for you so all you have to do is just pick up the well steamed, firm but not hard, and breaks only in the mouth soft and sweet flesh and enjoy.

For the fish lover, fret not. The best parts ie. the head and the tail are reassembled and put on the lazy susan so you can still have at it if you like. More for me!

The most unexciting dish for me was the stir fried chicken with abalone mushrooms, but even then it was well executed and actually if I wasn't pacing myself, would have ordered a bowl of steamed rice, and downed the whole bowl without difficulty as it was very tasty.

I love "mai fun" or rice vermicelli, especially a well fried one. This version had good wok hei without the "burnt" taste at most places, a slight sacrifice especially at Dai Pai Dongs. But this was so well done, the combined flavours of the char siu, eggs, with crunch from the chives and bean sprouts, as well as the perfectly al dente mai fun, was a delight to savour as everyone happily tucked into it. I could have had another serving, in fact, I think everyone could have. We were just thinking how fortunate for us that H had the connections to get us this in place of the e-fu noodles which were on the original menu, which everyone frowned on.

As H continued to work her connections, we got to enjoy one of T'ang Court's signature desserts, the almond tea with egg white florets. The fragrance is a dead giveaway that it is made from freshly ground almonds, and not the paste or syrup you might get in a lot of establishments on account of less labour and effort involved. Perfect finish and not too sweet.

And just for good measure, the "petit deux" in this case was the red bean/coconut pudding cake (which I didn't care much for although it was very smooth), and my favourite, baked egg tart. Perfect with the freshly brewed cup of tea at the end of the meal.

Until next time, this meal was great team-building over superb food, where Chinese food does not have to be hearty and greasy.

For the original post and photos, please visit edeats.blogspot.com

Been to 唐閣 several times now, like everything they do. The dining room are very nicely done, tables are far apart then most restaurants, so it's quite quiet. Lighting are dim and moody, seats are comfortable. Our favorite dish include 豬腳仔, 片皮雞 and 乳豬. Come here with the discount card and the damage won't be too bad. We try 鹹酸菜鴨舌last time and it was surprisingly tasty too. Try it !

I had a few pictures uploaded but not sure how to link to the review, visit my pictures if you like.

Cheers !

Steamed lobster, crab meat, shrimps and pork dumpling (龍皇帶子餃) - this was the premium dim sum item and came in its own bamboo basket. The taste of crab meat was immediately apparent and dominated. The dumpling itself was basically a collection of four different types of ingredients fused together. Interesting texture, but taste-wise it didn't wow me as I didn't see any apparent reason why these particular ingredients should work well together.

Steamed pork, scallop and chive dumplings (韭菜帶子餃) - this was very yummy, as the strong, fragrant chives paired well with the scallops.

Steamed barbecued pork buns (蠔皇叉燒包) - very nicely done. My friend loves char siu bao and these were definitely good enough for her.

Pan-fried rice flour rolls with home-made spicy sauce (XO醬煎腸粉) - now this was a pleasant surprise. I had expected the same type of stuff that I'd normally get from Victoria Seafood (海都), but there was a significant difference. Instead of just simply stir-fried like any rice noodle, these were pan-fried so that the entire outer layer is crispy and crunchy while the inside was still soft. There was plenty of XO sauce encrusted into the outer layer, making it very, very delicious. Really good stuff.

Steamed pastries filled with ham, barbecued pork and spring onions (黃橋焗燒餅) - this was another item which I measured against what I would normally order at Victoria Seafood. The version here was fluffier and lighter, with more oil absorbed into the pastry. While this was also delicious, my preference is for the ones at Victoria Seafood.

For dessert I ordered the mung bean soup (香草綠豆沙), because the Chinese name led me to believe that somehow they decided to add vanilla to it instead of the usual sea kelp found in Cantonese versions of this dessert. Well, I discovered that in this case 香草 did not actually mean vanilla, but some type of herb used sparingly that I didn't even detect any taste or fragrance. And there was still plenty of kelp in the soup. Bummer.

Service was very attentive, which was a nice surprise. The whole dining experience was very pleasant, and I'm left wondering why it took me so long to make my way here.

original blogpost: http://chi-he-wan-le.blogspot.com/2009/10/impromptu-dim-sum.html

Came here for lunch to try their lunch dishes. They have dim sims, a set course lunch as well as serving the dinner dishes.

Generally speaking, the menu is kind of interesting for Cantonese food, as some menu items aren't the traditional fare items.

Food taste wise - well I have to say, I wasn't overly impressed with certain Dim Sim items, especially their steamed items. Don't get me wrong, its actually passable and above the average standards, but it is certainly not as good as Fook Lam Moon quality, despite the extra Michelin star here.

Other dishes are so-so as well, including desserts which are not outstanding.

Overall I would only recommend this restaurant for its very nice traditional decor setting, but unfortunately the food is just nothing out of the ordinary. Its nearly the same quality as Lung King Heen in 4 Seasons Hotel from my point of view, which means its around the 75-80 out of 100 mark.

However the prices here are very reasonable for lunch and dinner dishes are still cheaper than Lung King Heen, which itself isn't overly expensive anyway by world standards, although the food in both restaurants are nothing to rave about.

If this restaurant is representing the best Cantonese and Chinese food in Hong Kong, then I would have been ultra disappointed. My Japanese dining companion certainly was not impressed at all. Not even remotely so.

since it was chinese food so i suppose i'd attach the entry into this restaurant coz no ballroom setup here.

weddind dinner of a friend, m a frequent diner of this hotel but not so far the chinese retaurant (entree club member)

food was average, i heard of this famous shell thing but it wasnt at all impressing i must say. for a 5* hotel, it could reali improved but of course depends on the price i suppose.

anyway, the wedding was fabulous and the hotel was cooperative. everyone enjoyed their night

haven't been to this place for a dim-sum lunch for some 2 yrs.

Went there on a Sunday, however, it's seems not delivering what it had been.

Enviornment - as good as before, decent distance between table, quiet environment.

Food - not as tasty as before - still good quality. And I found portion is shrunk.

Service - the mamagers' service are for sure professional. However, they had one waiter (i bet he's in training) serviving us - not very careful and can't remember what we ordered even we ordered onlt 2 items..?!

Price - not cheap for dim sum lunch, as we paid almost the same price for Intercontinental.

However, given the waiter's in-training service level plus the shrunk food portion. I dont think I will go there for dim sum in near future.

lunch set for $180 + $19 tea + 10%
<br>combination appertizer
<br>good
<br>dim sum
<br>quite good
<br>crab meat & paste shark fin
<br>quite good
<br>fried rice
<br>so-so
<br>walnut sweet soup
<br>quite good
<br>_____________________
<br>overall, quite good, NOT excellent