[2025 Hong Kong Restaurant] Travel Guide for T’ANG COURT (Updated Apr)

I've always wanted to try a 3-star Michelin restaurant, so I invited a few friends to try the dishes together because the Langham Hotel was having a staycation promotion🤤 Stuffed baked fresh crab lid 250 per head The most famous signature dish of Tang Gate, outside is fried just not greasy crab lid, inside there are two kinds of crab meat paired with onion strips and cream sauce, personally slightly cream sauce a little too grab the freshness of the crab meat. And the real size is much larger than looking at the photos, after eating the ladies said they were 30% full 🤣 Golden Soup Matsutake Crispy Tofu 160 per head Super fragrant matsutake flavor, pumpkin soup has a very fragrant egg flavor, a very comfortable vegetarian dish to eat! Tang Gak Sliced ​​Duck 2 meals $1100 Since I ate authentic sliced ​​duck in Beijing a few years ago, I can't find a comparable sliced ​​duck in Hong Kong🫣 The second dish of fried asparagus with duck and asparagus is really nothing special Honeycomb Frankincense Silver Snapper 480$ Silver squid is generally grilled in Saikyo, the southern milk sauce is the first time to eat, although my friends think it is more heavy, but personally quite like this combination, is a quite creative dish Goose paw with bacon sauce 120 per head Normally, the goose paws are stewed just right, very soft and tasty, the bacon sauce is fresh and not too greasy Tang Gate Treasure Box Rice 170 per head In fact, it is seafood baked rice with cream sauce, because the usual crab-shaped cutlery is not served, so the restaurant switched to pumpkin, the same as the beginning of the crab lid, cream sauce is very fragrant but slightly too much, but this time plus the sweetness of pumpkin effect is actually quite good 👍🏾 In summary, there is absolutely no need to worry about the standard of Michelin 3-star restaurant, even though the whole night does not say which dish is very prominent, but the overall taste,  presentation, ingredient handling  are excellent 👍🏾 is to have higher expectations for the restaurant's service, but strongly recommend you to try 😗😗 Address - 1/F, The Langham Hong Kong, 8 Peking Road, Tsim Sha Tsui Features - Michelin 3-star Chinese cuisine Price per person - $1000-$1500 Rating - 9/10 #Christmas Good Places 2022 #foodie

Wof and his mother recently visited the three-Michelin-starred restaurant "Tang Court". Tangge has two floors. Waffles was seated on the second floor. Walking up the stairs, the restaurant's layout felt classical and elegant. Wof really likes the flower arrangement in the restaurant, the pink hydrangeas are so beautiful. A basket of four shrimp dumplings and a basket of four siomai are too much for two people. At Tang Court, you can order them piece by piece, two shrimp dumplings and two siomai each, so you can try both at once. The bamboo shoots and shrimp dumplings ($29.5 each) and scallop dumplings ($27 each) were both of very good quality. The dumplings had more scallops than usual, so the flavor was richer. The more common fish maw stuffed with various flowers is made with shrimp paste, while Tang Court’s fish maw stuffed with scallops and flowers ($36 per piece) is made with cuttlefish paste. It has a chewier texture, but the color looks a bit white and the appearance could be improved. #Stuffed and baked fresh crab shell ($250) is baked until golden brown and plump, and the appearance is very attractive. Under the crispy outer layer is the snow-white crab meat and onions. There is no extra sauce and every bite of the meat is so delicious. Waffles was looking forward to the #PuffyEggTarts ($20 each) and was not disappointed. The puff pastry was very crispy and not greasy at all. The thickness and sweetness of the egg batter were just right. I really wanted to eat one more. #Tang Court Address: 8 Peking Road, #Tsim Sha Tsui, #LanghamHong Kong, 1st and 2nd Floor #Michelin three star restaurant #wafflesandshrimpcakes #eatwafflesandshrimpcakesinTsim Sha Tsui #foodie #hkfoodie

#affordablehotels #localtour #wintertrip #residentwriter Trip.com often has the Langham Hotel including dining credit packages, and the Langham Hotel has a Michelin restaurant: Tang Court. If you don't know what to eat, then choose the Tasting menu, there are all the most special dishes, most like crab lid, must eat!

♥️ #camera eat in Tsim Sha Tsui #camera to hotel 🍾 Michelin 3-star Chinese restaurant 🌟🌟🌟 Langham has zero room rate Staycaton from time to time, this stay we went to Bostonian at night for dinner, the next day at noon went to Tang Court for lunch😋 Although the restaurant has Lunch Set, but we decided to spread, try the dim sum here! The Weekend Dimsum Menu will be different from the Weekday Menu, and the styles will change from time to time😌 🔸Bacon and Mulberry Pastry ($100@) 🔹Dumplings with Dumplings with Artichoke and Mulberry Ginseng ($168@) 🔸Fresh Shrimp Bean Curd Roll ($88) 🔹Crab Roe Smooth Siu Mai ($98) 🔸Fresh Shrimp Dumplings ($108) 🔹Crab Cake ($230) 🔸Crab Claws ($170) 🔹Egg Tart ($55) 🔸Honeydew Coconut Ice Cream ($55) Tang Gate service is generous, dim sum is exquisite and delicious 😊 The pastry of bacon flower jelly cake is rich in butter flavor, crispy, better than other Chinese restaurants, but the flower jelly itself tastes lighter, less portion, by the bacon robbed the limelight 😅 soup dumplings now rarely see it, so even if the price is slightly expensive ordered one person to try 😝 soup dumpling skin is very thin, but loaded a lot of soup! The filling is also very rich, there is also a lot of fresh shrimp meat, the filling is fresh and fragrant, the soup is very fresh and sweet☺️ Signature crab lid every time I come to encore, silky crab meat, very full of ingredients🦀 First time trying crab tongs, it turned out to be the same real ingredients, bouncy and fresh, worth a try😉 For dessert, in addition to Encore's crispy egg tart, this time I also try the honeydew coconut ice cream 🍈. #local tour #hotelcation #romantic date restaurant #family destination #foodie #Hong Kong destination #affordable hotel #summer food recommendations #summer destination

#hongkongguide 2days 1 night luxury and glam experience!! Day 1: The Ultimate Glam Day 💃🏽✨ Morning – Designer Shopping & Brunch at The Peninsula 🛍️🥂 ⏰ 10:00 AM – Start with a luxury shopping spree in Tsim Sha Tsui. 🛍️ Visit: • Harbour City – HK’s biggest luxury mall. • 1881 Heritage – High-end boutiques in a historical building. 🍽️ Brunch at The Peninsula’s Verandah 🌿 – An elegant European-style buffet. Afternoon – VIP Art & Private Yacht Ride 🎨🛥️ ⏰ 2:00 PM – Head to H Queen’s in Central for contemporary art galleries. 🎭 Visit David Zwirner & Pearl Lam Galleries. 🚢 4:00 PM – Sunset yacht ride from Central Pier 🚤 🌟 Rent a private junk boat and cruise around Victoria Harbour. 🥂 Enjoy champagne & seafood onboard. Evening – Michelin-Star Dinner & Sky Bar Views 🍷🍣 🌟 Dinner at T’ang Court (3 Michelin stars) 🍜 – Try their signature crispy chicken & lobster dumplings. 🌆 Drinks at Ozone Bar 🍸 – The world’s highest bar at the Ritz-Carlton (118th floor!). Day 2: Spa & High-End Island Escape 🌴💆♀️ Morning – Ultimate Spa Retreat 🌿 ⏰ 10:00 AM – Relax at The Mandarin Spa in Mandarin Oriental Hotel. 🌟 Try the Chinese wellness massage & jade facial. 🥗 Lunch at Zuma 🍣 – A trendy Japanese izakaya with sake pairing. Afternoon – Beach Club Vibes on Lantau Island 🏖️ 🚁 Helicopter ride to Lantau 🛩️ – Because why not? 🌟 Head to The Beach House at Cheung Sha Beach for cocktails & fresh seafood. Evening – Opera & VIP Nightlife 🎭🍾 🌟 Catch an HK Philharmonic Orchestra show at the Cultural Centre. 🥂 VIP table at Dragon-I – One of HK’s most exclusive nightclubs.

Tang Court, located in Tsim Sha Tsui, is well-deserved as a Michelin-rated Chinese restaurant. The signature stuffed crab lid is the first choice. The crab lid is carefully grilled and is fragrant when served. The crab meat blends perfectly with the seasoning. The signature fried squid is fried to a crispy crust, crispy on the outside and soft on the inside, but the squid meat on the inside remains tender and juicy, the heat is just right, unique to this restaurant. Char siu, Tang Gak's char siu is the signature. Hot enough, soft and tender in the mouth, perfect ratio of fat and thin, sweet but not greasy, rich sauce spread in the mouth. Shrimp paste stuffed golden oysters This dish is very novel, seasonal dish, the salty flavor of golden oysters and the bouncy of shrimp paste complement each other, obvious taste contrast, rich flavor. Soy sauce chicken, smooth skin and tender meat,, once served has a very fragrant sauce fragrant soy sauce chicken flavor. It is very attractive, and the chicken absorbs the essence of soy sauce, the taste is mellow, every bite can feel the rich sauce flavor of soy sauce. The dishes of Tang Pavilion are real and of high standard. The selection of ingredients, cooking skills and taste reflect high standards. It not only retains the traditional essence of Cantonese cuisine, but also makes breakthroughs in creativity. It is worthy of being a Michelin-level restaurant and worthy of food lovers.

Before leaving Hong Kong this time, I went to eat at Tang Court My friend said it was delicious and invited me to eat it. I like the environment, the food, and the service staff are very nice The food won't take too long to be served. The hotel staff was also very enthusiastic to let us store our luggage first Michelin restaurant successfully won the star ⭐️⭐️⭐️ The whole process went very smoothly After eating, we prepared to leave the port. I will come to Hong Kong again in two days 😂

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.