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2017-05-02
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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 an
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 (蜜汁饯叉烧) ($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).
Cantonese-style barbecue pork (蜜汁饯叉烧)
$260
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Golden-fried taro puffs filled with mixed seafood and Portuguese sauce (葡汁海鲜芋盒)
$88
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Steamed shrimp and scallop with pork dumplings (带子金鱼饺) ($88) - Here came the dumplings.
Steamed shrimp and scallop with pork dumplings (带子金鱼饺)
$88
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Steamed shrimp, pork with mushroom and Yunnan ham dumplings (金华玉烧卖) ($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 with mushroom and Yunnan ham dumplings (金华玉烧卖)
$88
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Steamed shrimp, pork and bamboo shoot dumplings (笋尖鲜虾饺)
$98
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Stir-fried rice flour rolls with minced pork, peanuts and egg (家乡炒肠粉)
$80
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Baked stuffed crab shell with crab meat and onion (酿焗鲜蟹盖)
$180
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Baked stuffed sea whelk and pork in shell (酿焗响螺)
$120
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.....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 (虾球斑片炒面) ($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).
Fried noodles with prawns and garoupa (虾球斑片炒面)
$280
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Golden-fried taro puffs filled with mixed nuts and hazelnut paste (榛子果仁芋酥)
$55
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Chilled chrysanthemum and lotus seed cake (莲子菊花糕) ($55) - A refreshing end to a pretty satisfying lunch (Grade: 3/5).
Chilled chrysanthemum and lotus seed cake
$55
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张贴
