唐閣

T'ang Court
79
32
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Restaurant: T'ang Court
Offer: Dine and Earn Asia Miles
Enjoy exclusive Double Miles offer and earn at least HK$0.89 = 1 Asia Mile by 31 July.(Must pay by American Express Cathay Pacific Credit Card and request for Miles Earning to the staff)
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 / East Tsim Sha Tsui MTR Station continue reading
Telephone
2132 7898
Introduction
One of only two three-Michelin-starred Cantonese restaurants in Hong Kong, T'ang Court reflects the classic timelessness of the Tang Dynasty, China's golden age. Amid lavish furnishings, T’ang Court restaurant serves a wide selection of authentic Cantonese cuisine. Behind the culinary masterpieces is Executive Chef – Chinese Cuisine, Kwong Wai Keung who has shaped Cantonese restaurants in Hong Kong with over 20 years of experience. Winner of several gourmet awards. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2009-11, 2014-15), Best of the Best Culinary Awards (2014), Michelin 3 Starred Restaurant (2016-2017)
Good For
Business Dining
Additional Information
Attire: Smart casual - Restaurant respectfully requests covered shoes, long pants and sleeved shirts for gentlemen
Opening Hours
Today
12:00-15:00
18:00-23:00
Mon-Fri
12:00-15:00
18:00-23:00
Sat-Sun
11:00-15:00
18:00-23:00
Public Holiday
11:00-15:00
18:00-23:00
Payment Method
Visa Master AE Cash UnionPay JCB Diners
Number of Seats
182
Other Info
Online Reservation
Alcoholic Drinks
May Bring Your Own Wine Details
Cake-cutting Details
VIP Room Details
Parking Details
Phone Reservation
Reward Dining Points
10% Service Charge
TV Broadcast
Restaurant Website
http://www.langhamhotels.com/en/the-langham/hong-kong/dining/tang-court/
About
T'ang Court
One of only two three Michelin-star Cantonese restaurants in Hong Kong, T'ang Court reflects the classic timelessness of the Tang Dynasty, China's golden age. Amid lavish furnishings, T’ang Court restaurant serves a wide selection of authentic Cantonese cuisine. Behind the culinary masterpieces is Executive Chef – Chinese Cuisine, Kwong Wai Keung who has shaped Cantonese restaurants in Hong Kong with over 20 years of experience. Winner of several gourmet awards, T'ang Court has been named as one of the "World's Best Hotel Dining Rooms" by U.S. Gourmet Magazine, listed in the top "Ten Great Hotel Restaurants" by HOTELS Magazine and one of the "100 Hot Places and Things" by Travel & Leisure Magazine.

News
Langham Mooncakes, Beyond Exquisite
2017-07-10
Indulge in a Mid-Autumn feast as Langham’s Michelin master chefs bring together its signature Mini Custard Mooncake with Egg Yolk, and introduce the new Custard Mooncake with Kumquat and Egg Yolk. Impress aficionados with these gems presented in an extravagant jewellery box design. Choose from the following options: • Mini Custard Mooncake with Egg Yolk (6 pieces) • Deluxe Mini Mooncake Assortment (6 pieces)  Custard Mooncake with Kumquat and Egg Yolk  White Lotus Seed Paste Mooncake with Egg Yolk  Red Bean Paste Mooncake with Egg Yolk Enjoy various discounts on or before 15 September 2017. Click here for the online mooncake order form. More
About Dining Points
Offers
Restaurant: T'ang Court
Offer: Dine and Earn Asia Miles
Enjoy exclusive Double Miles offer and earn at least HK$0.89 = 1 Asia Mile by 31 July.(Must pay by American Express Cathay Pacific Credit Card and request for Miles Earning to the staff)
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 Sautéed cod fillet with soya sauce and 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 Baked stuffed crab shell with crab meat and onion
Review (125)
Level8 2017-01-19
5005 views
近年多了機會頻頻出國, 反而少了跟家人聚餐. 想起來對上一次跟家人飲茶巳是好幾個月前的事了. 所以早前趁著老媽生日, 就決定帶兩老去飲茶慶祝一下. 心水餐廳本是有幾家, 當中包括有文華廳, 明閣及唐閣等等. 但考慮到不想兩老過海太遠, 文華廳就放棄了. 只淨下明閣跟唐閣兩家選擇, 雖然同屬朗豪集團, 但米芝蓮級數不一樣. 最後決定豪一點, 就來試試這家米芝蓮三星的唐閣吧! 這家唐閣位於香港朗廷酒店內, 由2009年起巳被評為香港米芝蓮二星餐廳, 直至2015起更連續2年升至米芝蓮三星餐廳, 可謂相當利害. 餐廳主打粵菜, 不過正所謂如此有名的食府, 收費當然不便宜, 所以第一次來, 還是先試試他們的午市點心等, 畢竟收價會較便宜一點.早在個多星期前巳打電話去訂位, 不過職員說假日早巳訂滿, 最快也要2星期後, 正當失望打算找次選餐廳之際, 這時職員突然說我們想要的那天早上11時左右有位, 不過要12:45結帳還枱, 反正宅女家人吃飯速度快, 當然是沒問題了. 餐廳周末及假日都在早上11時營業, 我們準時到達. 來到時發現食客不多, 只有1-2枱, 可能是剛剛營業的關係吧. 門面比預期中簡約, 沒有想像中的華麗堂皇的氣派, 但反而有種優雅舒適的感覺. 餐廳分了上下兩層, 侍應帶著我們來到下層近門口的一張4人枱坐下, 所以沒機會看到上層了. 而下層的裝潢以明亮簡潔為主, 牆上掛著少許古典藝術品, 當中亦有些後現代的藝術畫作.這邊兩旁大多是4人圓枱, 不過走到盡頭就有張大一點能容納8人以上的大圓枱. 坐下來後馬上來欣賞一下茶具, 碟子都以純黑配金, 看起來很有高級感, 杯子亦以金邊作點綴, 很有貴氣.不過其實最令人關心的, 當然是這裡有什麼好吃以及價位吧. 打開餐牌看看, 這裡的粵菜可謂包羅萬有, 由小食, 點心, 老火湯, 和牛, 蛇羹, 海鮮類的龍蝦鮑魚甚至官燕通通都有. 當然價錢就不便宜, 像一份蜜汁叉燒就要HK$260. 而我們今天主攻的點心類, 一般由HK$78 - HK$138不等, 不過其實點心款式不算太多, 計起來只有約廿款左右. 但基本的蝦餃燒賣叉燒包等等都不缺, 用上的食材更是不便宜.先來試試牛油果蟹肉批 (HK$88) 上來一份有三件, 我們三個人剛好夠分一人一件. 上來的蟹肉批每件真的好迷你啊...目測大約是3-4CM的直徑吧, 所以一口一個不成問題. 不過這個價位當然不會一口一個, 決定要慢慢品嘗一下. 看看這個蟹肉批焗出來色澤其實相當漂亮, 外表夠飽滿, 而且上方還加了塊核桃增加口感. 咬下去批身十分鬆化亦帶點香脆口感, 而內裡的是加了牛油果忌廉醬的蟹肉, 份量都算幾多. 吃起來有著絲絲蟹肉的口感, 不過個人覺得牛油果味可以再重手一點, 整體來說都算好吃的, 只是有空間可以再做得更好吃. 松露帶子餃 (HK$98) 本來想點個比較基本的蝦餃, 不過既然是老媽生日就吃豪一點, 來個松露帶子餃吧. 上來時一籠有三件, 每件看起來都非常飽滿, 餃子皮呈透明狀上方看到有不少松露顆粒. 夾起一件聞一聞, 有著陣陣的松露香氣, 咬下去餃皮非常軟糯而且帶煙韌感, 皮做得十分薄身, 不會過於黏口, 中間的餡料混了蝦肉跟帶子, 份量滿多的, 咬下去十分爽口又夠厚肉, 亦吃得出蝦肉跟帶子的鮮味. 這個是幾款點心之中宅女自己比較喜愛的. 蝦籽滑燒賣 (HK$88) 有蝦餃當然就有燒賣. 接下來的燒賣賣相看起來很傳統, 每件體型依然十分飽滿, 上方還加了點點蝦籽裝潢. 燒賣以豬肉, 蝦及菇作餡料, 咬下去很有啖啖肉的感覺, 個人覺得豬肉比例偏多一點, 這也是正常的, 畢竟豬肉才是燒賣一向的主角, 肉質吃起來帶點爽身不膩, 當中的蝦籽有帶起丁點咸香, 不過整體來說沒什麼驚喜, 是有點普通的燒賣而已.家鄉炒腸粉 (HK$80) 這裡沒有什麼蝦腸叉燒腸那種蒸腸粉, 反而用煎或炒的腸粉就有兩三款. 點來這個家鄉炒腸粉, 聽名字完全不知道內裡有什麼配料, 但原來用上的是肉碎, 花生及蛋, 都是一些比較簡單的食材, 算是有點家鄉風味吧. 這次炒腸粉的份量比預期中多, 大約都夠3人來分. 每條腸粉都裹了點蛋漿, 吃起來帶點微脆, 入口層次分明, 有彈性. 加上花生跟肉鬆的襯托下更帶點咸香. 不過如果沒沾醬油吃的話, 腸粉的味道本身是偏淡的, 加點醬油會比較好吃.原隻鮑魚花膠酥 (HK$100一隻) 這隻鮑魚酥都算是近期吃到最奢華的一款點心了. 要一百大元一件的點心真的很少見, 記得之前吃過文華廳的原隻鮑魚酥都不用那麼貴, 但沒理由點一隻幾個人分嘛, 最後就索性一人一隻算了. 上來的鮑魚酥的確非常吸睛, 原隻鮑魚體型比想像中大一點, 而且十分厚肉. 抹上醬汁後顯得非常亮麗. 咬下去鮑魚夠彈牙亦有鮮香, 醬汁香濃得來不會搶去鮑魚的鏡. 底下的撻皮做得很鬆化, 不過不要忘了內裡還有幾塊切了顆粒的花膠, 但因為全浸在醬汁內, 所以吃起來味道不太突出. 這款鮑魚花膠酥的確是個奢侈美食, 宅女自己就沒什麼感覺, 但老媽很滿意, 說是她最喜歡吃的, 我想這就夠了.吃了幾款點心, 大家都有點半飽, 但又不想吃點了. 所以點了一鍋炸菜火鴨絲窩米 (HK$240)來試試. 上來都幾大窩, 足夠4-5人分來吃的! 我們3個人, 所以每人都可以吃到起碼2碗左右. 看看這個窩米配料非常多, 單是火鴨絲巳經有一大堆了, 還有些金菇及炸菜, 整窩米粉賣相十分討好. 米粉煮至軟淋中帶點咬口, 火鴨絲夠多, 吃起來十分香口, 當中還連著不少鴨皮, 多了幾分油潤口感, 加上金菇及炸菜, 配著米粉吃真在太對味了~但這個窩米, 其實最令人滿意的, 是那個湯底. 喝一口, 味道十分鮮甜不濁, 夠味得來不會過咸, 而且老媽也說喝起來應該沒有味精的. 這個是我們三人一致讚好的. 最後上來的甜品, 就是慶祝老媽生日的壽包了 (HK$20/件) 因為按件數計, 所以就算人頭一人一隻. 上來的壽包原來是相當迷你的, 體型小小的屬一口一件的大小. 拿上手還是有點微暖, 咬下去包身十分鬆軟, 而且不太厚身, 中間的蓮蓉餡吃起來質地夠軟滑而且幾香, 最重要是甜度不太高, 吃完後剛剛好. 因為老爸是酒店的會員, 所以在酒店內的餐廳用餐都有85折. 折後三個人埋單就要HK$1,006, 的確不便宜. 個人覺得這裡的點心水準屬中上吧, 當然整體來說也是好吃的, 但以這個價位的話, 個人期望會再高一點. 雖然宅女不算常常去高級餐廳吃點心, 但感覺如果要相比的話, 自己覺得文華廳的點心價位兩者差不多, 但文華廳更好吃.其實味道來說, 這裡的水準也是不錯. 可惜宅女一家都覺得這裡的服務有點麻麻. 感覺前半段上來服務的女侍應為態度是有點馬虎 (可能看到我們不是熟客吧, 因為眼看有幾枱他們打招呼都巳經知道客人的姓氏), 但後來幾位男侍應態度相對就較好, 加茶收碟等都夠慇懃.不過如果說作為三星米芝蓮餐廳的話, 服務應該可以好一點吧. 這頓生日飯雖然較預期遜色, 不過一家人仍吃得開心. 最重要是壽星的老媽滿意就是了.希望明年老媽生日時, 遠在英國的妹妹也能回來一起慶祝就好了~**此乃自費食評, 單據巳有展示出來. 如需查証, 歡迎向餐廳/店鋪查証. 如仍不相信, 建議閣下不用參考本人食評. continue reading
Level6 2017-05-02
1857 views
After two weeks of absolute hell (we called it "work"), I finally got my life back. Not that it really calls for a special celebration or anything but I guess no one would say no to kicking off the Easter holidays with some 3-star Michelin dim sum. At least I know I won't.T'ang Court has been on a good run of late. After a banner year back in 2015 which saw them capture their third star in the Michelin Guide, they doubled it up in 2016 when their sister restaurant in Shanghai became the first and only 3-star Michelin restaurant in the inaugural guide for my favorite city in Mainland China.You got to love a restaurant strategically located in the heart of Tsim Sha Tsui, just a stone's throw from Harbour City and 1 Peking Road. It made shopping a lot easier afterwards.We arrived at the Langham Hotel slightly behind schedule and after taking the elevator up to the first floor (where the reception was), we were shown to our table situated on the second floor of the hotel. Since everyone was starving at this point, I took the honor of going through the menu and ordering for everybody.Cantonese-style barbecue pork (蜜汁餞叉燒) ($260) - The little plate was stuffed full of barbecued pork. That was a lovely sight!I thought their char siu was real meaty and the honey glazed was spot on. It didn't have the melt-in-your-mouth texture of those made with Spanish Iberian pork (Tin Lung Heen's char siu immediately came to mind here!) but it did check most boxes for me - full of flavors and delicately marinated. If there're an area for improvement, it's probably the balance between fat and lean meat. This was a little on the lean side (and therefore a little harder and more chewy) (Grade: 3.5/5).Golden-fried taro puffs filled with mixed seafood and Portuguese sauce (葡汁海鮮芋盒) ($88) - Next up were the deep-fried taro puffs.Under the flaky taro crust were diced seafood and mushrooms with a bit of Portuguese sauce. Maybe I have taken a little too long for my photo session so it was just lukewarm in the middle. Fairly good but it would've tasted a lot better if it's hot enough to burn my tongue.Steamed shrimp and scallop with pork dumplings (帶子金魚餃) ($88) - Here came the dumplings.This gold-fish shaped dumpling looked really cute and the thin wrapper was working well with the stuffed shrimp, scallop and pork. Not bad (Grade: 3/5).Steamed shrimp, pork with mushroom and Yunnan ham dumplings (金華玉燒賣) ($88) - The siu mai didn't get its usual rave reviews from most of us largely because it's more on the hard side but I actually kind of enjoyed it myself. I guess that's the testimonial of me having way too many siu mai with shrimp or fish roes before so this little twist with Yunnan ham did the trick for me (Grade: 3/5).Steamed shrimp, pork and bamboo shoot dumplings (筍尖鮮蝦餃) ($98) - The best of the three dumplings without a doubt. This was a little bigger than the usual bite-size but I thought it had the making of a picture-perfect hai gow with the perfect portion of shrimp and bamboo shoot. Very nice (Grade: 4/5).Stir-fried rice flour rolls with minced pork, peanuts and egg (家鄉炒腸粉) ($80) - This was the dish I got grilled for. While everyone was looking for something a little more conventional (and Cantonese) like rice flour rolls with prawns or barbecued pork, the adventurous side of me decided to go with the stir-fried rice flour rolls with minced pork, peanuts and egg instead. That was just very very bland and not even its accompanying light soy sauce could save the day (Grade: 2/5).Baked stuffed crab shell with crab meat and onion (釀焗鮮蟹蓋) ($180) - Having tried the version from Tin Lung Heen and Sun Tung Lok a few times before, I thought I had to check this one out here at T'ang Court. This was really tasty with tons of lump crab meat (onions and mushrooms too) in it. And the crust was nice and crisp. I definitely won't mind having a second one at all (Grade: 5/5).Baked stuffed sea whelk and pork in shell (釀焗響螺) ($120) - This really paled in comparison with the baked stuffed crab shell.While it looked pretty darn good from the outside..........I thought the finely diced sea whelk, mushrooms, bamboo shoot and celery were a little too fine for my liking (Grade: 3/5).Fried noodles with prawns and garoupa (蝦球斑片炒麵) ($280) - The second best dish of the afternoon right behind the baked stuffed crab shell in my opinion.The fried noodles were really impressive. One side of it was perfectly crispy (and almost crunchy) while the other side was moist after absorbing the fragrant sauce. The prawn and garoupa fillet were alright (Grade: 4/5).Golden-fried taro puffs filled with mixed nuts and hazelnut paste (榛子果仁芋酥) ($55) - Everyone was calling for time but the parade of food just kept coming. After all the savory dim sum, seafood and fried noodles, it's time for some sweet treats. Is this the same fried taro puff with seafood and Portuguese sauce we had not too long ago? Evidently not! A closer look revealed that they're its twin brother.I thought Mom was joking when she said this tasted like Ferrero Rocher chocolate but she's right. It tasted exactly like one but without the chocolate. This was pretty nice. Only if they could fill it with a little more taro, it would have been perfect (Grade: 4/5).Chilled chrysanthemum and lotus seed cake (蓮子菊花糕) ($55) - A refreshing end to a pretty satisfying lunch (Grade: 3/5). continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-07-16
0 views
第二次來唐閣,第一次是去年來的,點的tasting menu覺得非常普通,完全不值得三星。這次單獨點菜,有幾道菜味道相當不錯。花膠竹笙湯,普普通通。叉燒,要了半份,一上桌大家非常喜歡,立馬分光燒鵝,味道還可以,但我覺得中環幾家做的更好。和牛炒飯非常好吃,不知不覺吃掉一大碗釀蟹蓋感覺普通,我覺得龍景軒做的更好 脆豆腐 一人一例 喜歡。蘑菇牛腩,味道普通,感覺和自家做的差異不大朋友點了雲吞面,剩了很多。一道青菜和甜點也是中規中矩。當然服務非常好,完全三星水準,盤子換得非常勤,每道菜都會幫客人分菜。但是食物說實話我覺得是二星水準。但是確實比去年的tasting menu好吃。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level3 2017-05-30
367 views
滔長輩的光, 坐進米芝蓮三星中菜位於尖沙咀朗庭酒店的唐閣二樓幽靜雅緻的小貴賓房。整晚服務一流! 更有幸親嚐到大㕑鄺師傅的手藝。因為是日是長輩發辦,請原諒記不清菜式正確名稱。※燒肉: 皮好脆,肉比較瘦沒有肥膩感,但對老人可能有點硬※素鵝: 非常好味!腐皮很脆,裡面的饀很清爽※上湯餵豆腐:只知除了豆腐有些特別的菌類。很可口!※煎封銀鳕鱼: 唐閣招牌菜...外脆,外皮甜甜的。鱼肉啖啖肉,已去骨,滑到不得了!※鲍汁豬軟骨:大廚用竹排蒸煮四,五小時 在餵以鮑汁,香濃入味,沒肥膩味,豬軟骨肉極嫩,軟骨很滑,入口即化!冬菇滑到不能形容!大推!※脆皮雞: 肉嫩入味皮脆※蟹殼飯: 另一唐閣招牌菜...大塊蟹肉帶子焗飯。一進門香氣四溢,炒飯底粒粒分明,白汁焗沒有一般的肥膩感,整個清爽可口感覺※蛋白杏仁茶:杏香不甜,滑,蛋白也多,量比一般大※蛋撻:濃厚蛋香,滑嫩,皮酥但不油※芝士餅: 不甜,鬆軟好味最後想大讚一下那XO 醬,很香,微辣,料足!真是城內XO醬之頭三甲吧!真的是太完美的一餐! continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level2 2017-05-30
492 views
唐阁这家餐厅算是把粤菜做到极致里去了,不像现在很多餐厅热衷于创意菜,而是老老实实的把老味道做好做精。不用什么鲍参翅肚,就是普通的煎肠粉都让你感动到流泪。价格虽然不便宜但是在米其林三星中可以算平民价了。我宁可少吃几顿别家也要多攒几顿来这里吃。点评一下几道菜吧1、脆皮烧腩肉:肥瘦相间三层肉,入口不腻,选料考究。烧腩皮香酥脆,唇齿间轻易粉碎,绝无硬壳。即使后来略微放凉之后都能保持口感。他家晚市的片皮乳猪件也是同类,不过就更健康些,五星推荐。2、火腿萝卜丝酥:粗条的萝卜丝带着萝卜汁水的清甜,金华火腿提鲜,完爆我之前吃过的任何同款。3、XO酱煎肠粉:第一次吃到这种做法,用煎而不是用炒,居然做到每条肠粉外面都有一层几毫米的脆壳,里面的肠粉依旧软糯而又不失嚼劲,一条接一条根本停不下来。五星推荐4、虾饺:用了笋尖提鲜,而且估计是河虾仁,鲜度超出我以前吃过的所有同款几条街。而且鲜的特别高雅。5、甫鱼滑烧卖:鱼滑和虾仁做的烧卖心,嫩、鲜、香。6、三葱爆龙虾:这道可以算是镇店名菜了,火候是王道。爆出来的龙虾壳肉分离,虾肉比很多好的西餐做法都嫩。讨论一下猜测做法是整支龙虾在油锅里先炸,然后再切件爆炒。而且必须是明火热锅,爆炒时间应该不超过三十秒。唯一的缺点是油还是略多了一丝以及调味略重了一丝,应该是因为午市学徒掌勺的缘故。7、蜂巢银鳕鱼:这道菜之前讲过,外酥里嫩,午市的口感和晚市那次一样,可惜调味还是重了点。8、清炒唐生菜:这种平凡食材平凡做法的菜是最考验功力的。这道菜可以做到清脆口感真心是服了。先是去除老叶和切去叶顶,然后猜测是大火热锅淋高汤薄芡炒制数秒即出。五星推荐。9、豪皇叉烧包:用叉烧和蠔汁做成,甜咸鲜平衡交融。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)