Hong Kong Food Introduction – Michelin Three-Star Chinese Restaurant

Restaurant: T'ang Court Address: 1/F & 2/F, The Langham, Hong Kong, 8 Peking Road, Tsim Sha Tsui Food to enjoy: Stir-fried Scallops and Shrimp with Asparagus The presentation is excellent, consisting of seafood and vegetables. The shrimp meat is fresh, firm and chewy. The scallops are tender and tender with a rich flavor. White asparagus and green asparagus are crisp and refreshing, while white asparagus is extremely tender. The whole dish is not too oily and has just the right amount of seasoning. Tangge Crispy Chicken (Two dishes) The whole roasted crispy chicken looks charming. The waiter skillfully cuts the skin of the chicken into slices one by one and arranges them, and then serves two baskets of flour skin. There seems to be a furnace under the steamer, making a sound like boiling water. It turns out that there are heating packs and hot water inside, which keep the dough skin warm and give a feeling of floating in the clouds. Each piece of dough is separated by paper to prevent them from sticking together. Pick up a piece of chicken skin, cucumber and sauce, put them on the flour skin, mix them together and roll them up. It is soft in the mouth and feels like a chicken roll. Because of the heat preservation, the flour skin always remains elastic. The second dish we tried was the black bean chicken pot, which had a very rich aroma that we could all smell. The portion of the chicken pot was very large, and the chicken was not only delicious but also tasty. Every piece of chicken was soaked in the rich aroma of black bean sauce. Fish Maw and Scallop Soup Very hot, but medium consistency. The ingredients are extremely rich, with tender fish maws with the texture of collagen, as well as large amounts of shredded scallops, mushrooms and bamboo shoots, for a first-rate taste. Stuffed and baked fresh crab shell The signature dish here is fried brown, a bit like potato chips. It is a mixture of Alaskan crab and local flower crab meat, which is rich in flavor and very sweet and delicious. The crab meat is also mixed with shredded onions and added with cream sauce, just like the Western cooking method. Tang Court Lunch Box Another signature dish here, served in a crab-shaped container. The fried rice inside is distinctly dry, and the ingredients include shrimp and scallop meat, which is refreshing and chewy. Served with white sauce similar to Western cream sauce, the rice and sauce are mixed together and it is a delicious dish. Finally, the dessert of the day was served, which was pear tart and osmanthus cake. The pear tart’s puff pastry surface is made to look like a pear, very delicate, with sweet red bean paste inside, and the osmanthus cake is made into a heart shape. Environment: Arriving at the entrance through a magnificent staircase, it feels noble and elegant. Our group of four was arranged at a round table. The tabletop was as huge as a six-person dining table. It was spacious, comfortable and the environment was quiet. Service: The waiters were friendly and sometimes started chatting with us. The service was considerate but they didn't often appear behind us to make the guests uncomfortable. It was just the right amount. The food was served at a moderate speed, not too fast to make us feel anxious, nor too long to make us feel idle or impatient.