唐閣

T'ang Court
105
36
6
Restaurant: T'ang Court
Offer: Have you thought of earning Miles through dining? Book table and earn Miles now!
Mondays: HKD1 = 1 mile, Tuesdays – Sundays: HKD2 = 1 mile! (Remember to say “Miles, please” when you pay the bill!) T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of between HKD300 and HKD10,000.
  • On Tuesdays to Sundays (except Mondays), members can earn HKD2 = 1 Mile for each dine-in transaction.
  • 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. Please check with staff in Partner Restaurants in advance.
  • Bonus Miles will be credited to the members' account within 7 working days after dine-in date.
Other Asia Miles terms and conditions apply.
Other Asia Miles terms & conditions apply
Exit C1/ L5, Tsim Sha Tsui / East Tsim Sha Tsui MTR Station continue reading
Telephone
21327898
Introduction
A three-Michelin-star Cantonese restaurant, T'ang Court aims to reflect the timelessness of the Tang Dynasty. The interior of the restaurant is decorated with lavish fabric and they serve a wide range of authentic Cantonese cuisine. The executive chef is Kwong Wai Keung who has over 20 years of experience. continue reading
Awards and Titles
Michelin 2 Starred Restaurant (2009-11, 2014-15), Best of the Best Culinary Awards (2014), Michelin 3 Starred Restaurant (2016-19)
Good For
Business Dining
Additional Information
All patrons should dress in smart casual attire, and must wear covered shoes and sleeved shirts. No shorts, singlets or flip flop casual shoes are allowed.
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 Methods
Visa Master Cash AE 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.

About Reward Scheme
Offers
Restaurant: T'ang Court
Offer: Have you thought of earning Miles through dining? Book table and earn Miles now!
Mondays: HKD1 = 1 mile, Tuesdays – Sundays: HKD2 = 1 mile! (Remember to say “Miles, please” when you pay the bill!) T&C apply.
Terms & Details:
  • Asia Miles can be earned on eligible transactions of between HKD300 and HKD10,000.
  • On Tuesdays to Sundays (except Mondays), members can earn HKD2 = 1 Mile for each dine-in transaction.
  • 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. Please check with staff in Partner Restaurants in advance.
  • Bonus Miles will be credited to the members' account within 7 working days after dine-in date.
Other Asia Miles terms and conditions apply.
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 (167)
This Chinese restaurant is located in The Langham Hong Kong, being one of the only five Cantonese restaurants in the world awarded the coveted Michelin 3-star status. Reflecting China's golden age, the Tang Dynasty, the restaurant has lavish furnishings, offering authentic culinary masterpieces to diners. In fact we used to come here quite often many years ago, and visiting the place tonight brought back many of those good memories.First we started with an appetizer of the signature Baked Stuffed Crab Shell with Crab Meat and Onion ($200). Coated with bread crumbs and bake to a beautiful golden brown color, the crab shell is stuffed to bursting with nice white crab meat, and together with the onion is able to bring out the original delicate flavors. The crust is thin and adding a few drops of Worcestershire sauce added a nice contrast in taste. As good as always. Then came the soup. I had the Shredded Duck, Fish Maw with Mushroom and Chinese Chives Soup ($150). The first seep of the soup brought an intense flavor of shiitake mushroom, balanced with the taste of roasted duck. The supreme soup base is also rich and delicious. There are plenty of fish maw too. It is a thick soup so also very filling. I also like the chives which gave a fragrant note in the finish.For the main dish we had the Stuffed Sliced Grouper with Shrimp Paste and Baked in Port Wine ($660). My favorite in the evening, this creative dish is prepared by stuffing the shrimp paste onto a slice of grouper, then baked with a port wine sauce on top. The port wine got a nice savory and sweet taste and infused into the fish and shrimp paste, but not masking the great flavors of those individual pieces. Great in harmony and demonstrated how the chefs brought new idea and execution to another level. The other main dish we had was Stewed Chicken with Conpoy and Fish Maw in Chicken Broth ($480). A big contrast to the other dish, the flavors are much more delicate, with the chef deliberately aiming to highlight the original taste of the chicken, supplemented only by the flavors in the broth and conpoy. The texture of live chicken reflects in the quality of the meat and skin readily. My only suggestion is that the sequence of this dish can be rotated with the fish so our palate would be even more receptive.I ordered Chilled Sago Cream with Mango ($65) to wrap up the meal. The mango apparently is not in the best season so is not particularly sweet and tasty, and neither is the pomelo. The sago cream is a bit too thick for me, so overall this might not be the dessert for my liking.The restaurant did provide another dessert for us though. With a piece of Osmanthus cake and a Chinese pastry reminiscent of a mini pear, this dessert is certainly appealing in the look, and also delivered a nice taste. I am impressed by the pear-like pastry, with a cake crust wrapping red bean paste. Not too sweet, it is a great finale for the meal.The service is good with the staff attentive but not intrusive, but I would like the staff to explain more the dishes so we can understand more the ingredients and cooking techniques involved. I always think that could help elevate the overall dining experience but most Chinese restaurants did not do that unfortunately.With a bowl of rice and congee, the total bill on the night was $1,854. There is a 15% discount as I am a Langham Supper Club member. Considering the great ambiance, the nice food, good service and the fame of the restaurant, it is of nice value and my recommendation. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2019-09-28
786 views
我又拎住張會員卡去揮霍啦,今次輪到唐閣,順便預祝我生日😌一行四人我哋點咗燒腩仔,叉燒餐包,蝦餃,燒賣,素鵝,腐皮卷,鱈魚酥,帶子炒腸粉,鹹魚石斑炒飯。媽媽同阿姨勁讚個叉燒餐包,不過我唔食叉燒包嘅所以我冇點自己嗰份。大家都一致地欣賞個燒腩仔,我就最唔鍾意個素鵝,太多韮黃啦。不過媽媽有少少失望,因為一早訂枱都被安排坐門口,欣賞唔到餐廳美美嘅裝修。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level4 2019-09-20
553 views
海味冬瓜盅•上次食嗰個係龍皇冬瓜盅主要係有龍蝦,今次呢個冬瓜盅材料都非常豐富有龍蝦改為蝦,仲有燒鴨,瑤柱,花膠,海參,非常足料,呢款時令冬瓜盅做埋幾日就要等明年了 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
After a great dinner experience, we decided to come here for DimSum one Sunday afternoon. The place was fully booked so the restaurant seems a little short of hand and the food serving was rather long. The Dimsum was average, the best dim sum was the Steamed Crab Dumpling & Char siu Boa and the most disappointing Dimsum was the Abalone Puff Pastry. Here is my overview ranking: 🍞Char Siu Roast Pork Bun 10/10The Steamed bun was extremely soft and moist. The filling was very fresh & flavourful. The meat was tender and there wasn’t much fat. 🦀Steamed Crab Dumpling:9/10Signature Egg & Prawn Fried Rice Rolls:8/10🥧Abalone Puff Pastry: 3/10The puff pastry on its own was really greasy and oily. The puff pastry seems to be separated from the Abalone sauce and the Abalone. It was pretty obvious that they simply filled the cup with Abalone sauce and placed the Abalone on top. The Abalone was not fresh and was tasteless. A very disappointing Dish. Glutinous Puff: 3/10 Oily and no filling. continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level3 2019-08-02
1345 views
花花美女成員慶祝生日,當然要找一個高雅的好地方吃晚飯,幾經商量後,選了尖沙嘴「唐閣」,我還是第一次在那裡吃飯呢!餐廳佈置華美典雅,有畫有花有綠葉。地方不算大,但座位疏鬆寛敞,私密性極高。當天我們六時多去到,甫坐下,侍者立即奉茶,每人一盅,茶葉自選,非常殷勤週到。後來埋單時,才知茶費是每位四十元,很貴呀!我們仔細看了菜牌後,點了五款餸菜及一個甜品,後因其中一味太鹹,退回了,份量剛剛好,結帳是一千四百多元,確實有些貴,但地方美,食物好,幾個好友一起舒舒服服享受一個晚上,也是值得的。迎賓前菜 — 每位一客,一粒酥炸雲吞,兩塊桂花糖蜜餞鮮淮山藥,擺設出一個構圖,靚到令人捨不得吃。黑椒白菌煎牛柳 — 輕煎的牛柳塊,甘香豐腴,配上微辣帶甜黑椒汁,非常美味。窩貼大明蝦 — 裝碟美觀,香味四溢,蝦不大,勝在鮮甜可口,多士香脆不油膩,令人再三回味。脆皮龍江雞 — 半隻雞皮脆肉嫩,香氣撲鼻,伴碟椒鹽及喼汁完全用不著。鮮菌粉絲雜菜㷛 — 有牛肝菌、草菰及秀珍菇,菜不多,湯清甜滋味,但每㷛兩百元,不值價了。椒鹽肉排骨 — 排骨醃製過度,又乾又實,完全沒肉鮮味,且又太鹹,退回註銷了。芒果熱情果凍糕 — 酸酸甜甜,通透精緻,滿滿芒果粒及熱情果獨有香味,賣相極美,作為飯後甜點,適合不過了。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)