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2015-07-26
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The top floor of this multi-level atrium houses the second China Tang Restaurant, opening its doors six years after China Tang London first set up shop in 2007. While China Tang in London focuses more on celebrated Cantonese dishes and has a certain modern classy twist, China Tang at the Landmark is more traditional both in terms of its décor and food. The interior is a timeless, evocative blend of Far Eastern and Victoriana elegance that is distinctive of upscale Chinese restaurants in Hong Kon
The top floor of this multi-level atrium houses the second China Tang Restaurant, opening its doors six years after China Tang London first set up shop in 2007. While China Tang in London focuses more on celebrated Cantonese dishes and has a certain modern classy twist, China Tang at the Landmark is more traditional both in terms of its décor and food. The interior is a timeless, evocative blend of Far Eastern and Victoriana elegance that is distinctive of upscale Chinese restaurants in Hong Kong. Soft lights from chandeliers and beautiful embroidered upholstery create an intimate ambiance that harbors a sense of nostalgia.
The menu—a heavy book—is filled with crowd pleasing favorites from Beijing, Sichuan and Canton cuisines with ingredients that range from very simple every day to utterly lavish. Make sure you sample their famous barbecued pork slices and suckling pig with black truffle.
Although the food is not much to write home about, the chefs and attending staff get all the small details right. We enjoyed pretty much everything we’ve eaten here and China Tang is worth getting into your permanent rotation, especially if you work near Landmark. If it is impeccable service and classic charm that you’re after, this is definitely a safe bet. The only serious complaint is interior acoustics. It's difficult to pick up speech even on a quiet night with few occupied tables. Our conversations were trapped by too much soundproofing.
Food Rundown
Ingredients are fresh and each dish is neatly presented–simple and sans elaborate garnish.
Barbequed pork slices / Suckling pig with black truffle
Admittedly a touch on the fatty side, these are easily the best in town. Hands down.Crab claw and egg white
A perfect portion of a fat crab claw bathing in a silky smooth bed of egg white jelly soup. Great appetizer.Bean curd rolls with assorted mushrooms
Bite-size amuse-bouches that are light and earthy.
Steamed coral hind grouper
Fresh catch with beautiful red skin, doused with hot oil and topped with chopped-to-order spring onion. Delicious but standard.
Cooked vegetables in broth
Simplicity at its finest.Fried rice with dried scallops and egg white
This was an impeccable bowl of fried rice in every way. Non-greasy with finely balanced flavors and texture.
张贴
