Dine: T’ang Court (Hong Kong)

Award-winning fine-dining Hong Kong restaurant T’ang Court at The Langham, Hong Kong continues to wow diners with its steadfast and authentic approach to Cantonese cuisine.

First opened in 1988, renowned Hong Kong restaurant T’ang Court can look slightly dated today compared to some of its more modern contemporaries. But the flagship Chinese restaurant of The Langham, Hong Kong over the years continues to deliver where it matters most – the food.

After all, there’s a reason why the veritable culinary institution has been awarded three stars by the Michelin Guide Hong Kong and Macau every year for eight years running since 2016, including in the latest 2023 edition.

What you’ll find at T’ang Court – headed by Executive Chinese Chef Wong Chi Fai – is a zealous devotion to traditional Cantonese cuisine. Its menu is entirely dedicated to classics from that great Chinese culinary tradition, without the modern – and often unnecessary – flourishes you too often find elsewhere. From barbecued meats and steamed soups to its stir-fries and signature seafood dishes, each dish is a showcase of well-honed Cantonese culinary techniques that’s been applied to fresh seasonal ingredients.

Fans of Hong Kong barbecued meats will delight in the perfectly roasted Cantonese-style Barbecue Pork, each bite bursting with unctuous meatiness and flavour. T’ang Court’s Crispy Fried Chicken – a favourite of Hong Kong’s young and old over the decades – is a must-order. The skin of the bird is shatteringly crisp – a sure sign the Cantonese technique of ladling scalding hot oil over to finish the chicken has been faithfully employed here – while the meat remains tender and juicy.

The stir-fries are even better. You can almost taste the skilful temperature control in each wok-kissed piece of fish in the Pan-Fried Sliced Spot Grouper with Soya Sauce, the soy caramelised on every inch for maximum flavour. Then there’s the Stir-Fried Diced Japanese Wagyu Beef, one of the very few nods to modern influences with the use of foie gras. It’s sweet and sour and savoury with its vinegar and Chinese wine-based sauce, while pieces of beef, foie gras, and apple offer a myriad of textures and flavours. Delicious, particularly when paired with an Australian Pinot Noir as recommended by the restaurant’s sommelier.

Our favourite dish though has to be the Golden-Fried Stuffed Beancurd. This is house-made beancurd stuffed with egg, Shanghai cabbage and morel mushrooms, deep-fried and served in a chicken broth that’s been thickened with soy milk. Your soul – and, if you’re lucky enough to be born Cantonese, your heritage – will sing with each slurp of that delightful broth.

As we found out, what’s truly surprising about T’ang Court is that there’s really nothing special about its menu. Instead what you’ll get are timeless Cantonese classics executed to perfection.

T’ang Court (Hong Kong)

Address 1F and 2F, The Langham, Hong Kong, 8 Peking Rd, Tsim Sha Tsui, Hong Kong (Google Maps link)
Opening Hours 512pm to 3pm and 6pm to 10pm Mondays to Fridays; 11am to 3pm and 6pm to 10pm on Saturdays and Sundays
Tel (852) 2132 7898
Web www.langhamhotels.com/en/the-langham/hong-kong/dine/tang-court
Facebook TangCourtHK