8 Peking Road - Langham Hotel First Floor
Kowloon, Hong Kong, China SAR
3 Star Hong Kong Restaurant with no wait. T’ang Court is a 3 Michelin star restaurant in the ritzy Langham Hotel in Hong Kong’s touristy Tsim Sha Tsui district. It got upgraded from 2 to 3 stars in 2016. Our last visit was in 2020 for dim sum lunch when we stayed upstairs and could just walk right in. (Protests worried visitors.) We previously ate there in 2011.
They focus on modern Chinese cuisine with a focus on elegant T’ang Dynasty decor. Tang Court joins Legendary Michelin three-star Lung King Heen
Why did we here? – They were next on our Michelin guide Chinese restaurant list! A good a reason as any..
Summary – T’ang Court serves up top notch Chinese Cantonese food. The service is not up to the food quality. Even though the food is fantastic, we prefer Lung King Heen.
Insider Tip – Order The Pig ahead of time.
Cuisine – Modern Chinese Cantonese
Chef – Siu Hin Chi
Location – Tsim Sha Tsui, Kowloon, Hong Kong
Decor, Vibe – T’ang Court is covered with red and gold silk and adorned with contemporary sculptures with several private dining areas. We sat in one, which proved to be a very nice place to enjoy all excellent food.
T’ang Court Menu
T’ang Court’s Menu features a wide variety of classic Cantonese dishes along with some modern twists. Several tasting menus. Dim sum is served only at lunch. Weekend lunch has more dim sum options. Forget about the set menus.
Tan’g Court Signature Dishes – Fresh shrimp balls, baked lobster with onions
Website T’ang Court Menu – Lots of expensive items on the menu. See how we navigated to create something reasonable and still tasty.
Double-Boiled Pig Lung soup (HK$75 per person) with Chinese cabbage and almond juice was the soup of the day. Very strong and medicinal.
XO Pan-fried rice flour roll with homemade spicy sauce ($88) was a really good dish. Deep fried, almost like a turnip cake.
Baked pastry filled with whole Abalone and fish maw ($100 for each) was heavenly. The crust was very buttery. Must get. No need to order too many!
Steamed mixed mushrooms with black truffle paste dumpling ($88 for 3) had strong truffle essence. Very sticky wrapper, so do not let it touch the side of the steam basket.
Steamed BBQ pork buns ($88 for 3 pieces) was an excellent version with solid pork flavor.
Har Gow or Steamed shrimp and bamboo shoot dumpling ($108 for 4) was well done. Large pieces of shrimp that are not chopped up.
Freshly baked egg tart ($55 for 3) were awesome. Must get.
Roasted Suckling Pig and duckling (HK$350) had super crispy suckling pig pieces with shrimp chips pre-inserted. The duck was very juicy but not up to the quality level of the pig.
Steamed red bean cream with lotus seed ($65 per person) was very strong and thick. Hard to drink very much of this.
2011 Dinner Food Selections:
Half Crispy Salty Chicken (HK$180) was excellent. Crispy skin, perfectly moist chicken, and chicken flavor that just doesn’t exist in the United States. The skin texture was simply out of this world.
Roasted Suckling Pig ($660) was the highlight of the evening. We have never ordered one before, so we were really looking forward to this. The focus is on the super crispy skin (tiny bones still embedded) and not really the entire pig. This dish proved to be one of the best suckling pigs that we have ever had. The others in the party agreed. We had them sliced up the head, although most people take it home to cook congee. We have heard good things about the whole pig that Kimberly’s serves also. These pigs are small, weighing about 5 pounds, so plan on 4 to 5 adults for your meal.
Sautéed Sliced Conch and prawns with Asparagus ($350) was fresh and crisp. No yucky starch sauce, very pure high-quality ingredients.
Kale with Ginger Sauce ($130) was also excellent. We just don’t have simple vegetable dishes this good stateside.
Wonton noodles ($180) to satisfy the little ones have huge mushrooms and huge wontons.
Free dessert of coconut milk red bean Jell-O possess a very light flavor profile but proved to quench our sweet tooth.
OK: (Order if you like this dish)
Sautéed Prawns and crab Roe with golden fried pork and crab meat puffs ($340) was a signature dish that was highly recommended. It proved to be okay, but not spectacular. The deep fried version was a bit greasy, while the sautéed version was solid.
Pans: (We would not reorder these dishes)
Service – T’ang Court had top notch service including menu guidance, refills, plate changes. Service faded as the place got busy.
Value – Prices are in line with fine dining restaurants in Hong Kong. If you want to save money, eat elsewhere.
Verdict – T’ang Court serves up high quality Chinese food in a beautiful location. This restaurant is definitely in the same league with other 3 star winners. Even though we ordered a small sample of their food, we feel confident of their competency. Service could use a tune up.
Open Rice 4.0 RatingRestaurant Map: