T’ANG COURT

Be sure to make reservations in advance. We had lunch at noon. It was raining heavily outside, but the place was full. When we sat down, the air conditioning was a bit cold in summer, so the waiter helped me get a blanket (it was placed in a plastic bag like on an airplane, very clean). Tang Court Signature Crispy Chicken^The skin is crispy and shiny, and the gravy overflows when you bite it. |Matsutake Morel in Clear Soup^I love eating morels very much, and this is my second time trying it today. Compared with cold dishes, it is more suitable for soup. The soup is refreshing and delicious when it is hot. |Steamed Panlonghai Tiger Grouper with Black Bean Garlic^The simplest method shows the freshness of the ingredients, the meat is tender, and the black bean sauce is poured on it, which is very delicious. |Ginger-fried scallops^The scallops are coated with a thin layer of flour and fried until golden, and they are crispy when eaten. |Fresh crab meat and egg white braised green^The super tender bean sprouts and the egg white wrapped crab meat are a perfect CP. |Sautéed shrimp king with shrimp roe and green onion^The shrimp king is full of shrimp roe, which is delicious, sweet and meaty. |Fried rice with beef pine in teriyaki sauce^The fried rice is distinct, dry but not hard, it is a fine product, the beef is evenly sized, and the teriyaki sauce is very fresh. |Flame wild black pork^The dish is very special, the flame🔥 erupts, making the meat more firm. |Mango sago with swan quicksand crisps^The effect of dry ice, the mist is lingering, and the poetic beauty is even more evident. The quicksand crisps are slightly sweet, and the icy mango sago is very suitable for summer. High-quality products, looking forward to Tangge's three-star rating again.

Check in at the old Michelin-starred Chinese restaurant in Shanghai, Tang Court at the Langham Hotel, Xintiandi. On a rainy day, the transparent large French windows are particularly refreshing and romantic. Crystal pomegranate buns, crispy roast duck and crispy goose, steamed small green dragon with golden garlic and silver, spring water green lotus mushroom... classic Cantonese cuisine, nourishing the skin, stomach and tonic. Especially amazing fried rice, plain at first glance, but when you eat it, you find that it is actually fried crispy almonds sprinkled on it, and the roasted beef and rice grains burst out with a unique taste level. Cantonese dim sum Internet celebrity swan quicksand pastry, unique temperament, the pastry comes out when it passes through the quicksand, full of milk fragrance.

The food at Tangge in the Langting Hotel in Xintiandi is really good. It feels very high-end. It is very pleasant to eat here. Every dish is very delicious.

I made a reservation by phone when the Michelin Shanghai restaurant came out. At that time, they said that there was only one lunch seat left on October 14th, which was not a weekend day. Otherwise, I had to wait until November. I decided to take it. I took a day off this Friday to go to Shanghai to eat this Michelin three-star Cantonese cuisine! The entrance of THE LANGHAM Langham Hotel is the HARRY WINSTON flagship store. Passing through the modern lobby, the fifth floor is the only Michelin three-star restaurant in Shanghai-Tang Court. Although it is a Chinese restaurant, it is not so magnificent. The style of the entire restaurant, including the tableware, is relatively fresh and elegant. The hall where I was was full of diners, which shows that it was fully booked! The appetizers include abalone and fried shrimp wontons, which are very luxurious. It is exactly the same as the Michelin Longjingxuan in Hong Kong. Three sauces are served, and the homemade scallop XO is my favorite. I didn't order a big dish (it is said that the evaluation is not high). The advantage of lunch is that there are snacks to eat. When I was in Hong Kong and Macau, I missed the lunch dim sum due to time constraints. The abalone and chicken crisps at Lung King Heen and the goldfish dumplings at 8 Restaurant. T'ang Court is now also a Michelin three-star restaurant in Hong Kong. The signature swan lava crisps are super beautiful, and the most amazing thing is the filling, the custard tastes super good. The bamboo chicken and Huadiao fried rice is actually slightly inferior to the classic scallop seafood fried rice at Lung King Heen in terms of taste. Of course, it is the best fried rice I have ever eaten in the mainland. It is rare for a restaurant to dare to use chicken in fried rice! The shape of this dessert at Langham Star is too posing. Not only is it fairy-like, but the shell made of mango sorbet is used as a container, which perfectly blends with the mango sago inside. It is absolutely classic. This dish kills Lung King Heen in seconds. The last ordinary Hong Kong-style almond tofu is also a must-try, with all kinds of praise. But the price is very affordable! In summary, T'ang Court is still worthy of the three-star flag, and it is not particularly expensive. Michelin lovers must come to check out this first Michelin three-star restaurant in the mainland!

This restaurant has been renamed as [Tangge]. We booked a private room and ordered a few recommended dishes. The fried lobster with three scallions was pretty good. The golden shrimp balls were four in a box. Six people ordered one and a half. Fried chicken is best eaten hot, but it won't taste good when it's cold. After a long struggle between crispy chicken and salt chicken, I chose salt chicken. I really like it. The chicken skin is crispy and very tasty. I didn't see the lava bun on the menu, so I ordered the lava crisp. The little swan shape is quite cute. Many people commented that the service was good, but I didn't experience it in the private room this time. Later I found that everyone thought the service was good only from the same waiter in the lobby~ I brought a bottle of wine with a corkage fee of 200. According to the reviews, some dishes on the menu have increased by 50[%] compared to last year. I guess there will be another round of price increases soon~

Invited by a friend, I tasted Tang Court's new Chinese New Year a la carte dishes. Tang Court is a well-known Cantonese restaurant in the industry, currently Michelin 2⃣️. The essence of Cantonese cuisine lies in the raw materials, and the purpose is to reflect the original flavor of the raw materials through the simplest cooking methods possible. This time the dishes are suitable for the New Year, such as Cordyceps flower cloud ear steamed Panlong Dongxing grouper, a must-have delicacy for the New Year's Eve dinner, the whole body is red, and the sliced ​​steamed Dongxing grouper has the beauty of koi leaping over the dragon gate. Crab roe and red embrace big fish maw, collagen full of pounce ~ Dessert is the new product of the current chef Sun, purple rice coconut dew soup balls with maple leaf crisps, black sesame dumplings with maple leaf-shaped crisps, not sweet and not greasy, couldn't be more perfect. With the coming of the Spring Festival, family banquets and inviting friends are both good choices.

We didn't sit in a private room, but ate in the lobby. The lobby is very small, only 4 or 5 small tables can be placed. The decoration is not special, and the standard of ordinary five-star hotels is lower than that of Langham. The taste is really not up to the standard of three stars. Even if we compare it with Cantonese cuisine, it is not the best in Shanghai, and it is simply inferior to Shunde!

Tang Court has launched new dishes for the new season, adding a warm [love] choice to the continuous ☔️ winter. There are good dishes, good wine and good friends. After eating, Cantonese cuisine is still [strong] No.1 in my heart, although I also love Japanese food [color] [Stone Nest Vermicelli Little Green Dragon] It sizzles when it comes up, and the aroma also emanates with the sound. It is a real 4D enjoyment. The little green dragon comes from the Indian Ocean and has a proud posture. The stone nest is a great heat preservation container. The meat can be seen with the shell, and it tastes delicious and chewy. There are still a lot of vermicelli underneath. The chef’s skill in handling vermicelli is amazing. It tastes very fragrant and not greasy or dry. It absorbs a lot of seafood juice just right and is soft in the mouth. [Emerald Scallop and Scallop Soup] This is a Kung Fu dish with a bit of artistic beauty. The large scallops are decorated with granules made of egg white and spinach juice. They also selected high-quality fish maw, secret black tofu, etc. The method is to inject scallop water, natural flavor, fresh and natural, which is very nourishing to the stomach. It is also a high-skilled embodiment of Cantonese cuisine in color, fragrance, taste and shape. [Crispy Lily and Maitake Stir-fried Wagyu] The crispness of lily and the tenderness of Wagyu complement each other, and with the blessing of wild mushrooms-also known as "Grifola frondosa", the taste is rich, with both meat and vegetables, and good nutrition. [Fresh Crab Meat Stir-fried Egg White] The black-rimmed porcelain plate can well set off the inner white. The presentation is quite thoughtful, and this dish is not simple at first glance. It needs to be slowly fried layer by layer, egg white, crab meat juice, and fresh milk. The crab meat is a little bit, and the fragrance, freshness and sweetness of seafood can be reflected in its original flavor and even smoother. [Fish soup with white jade mushrooms and bean sprouts] White jade mushrooms and tender bean sprouts, one white and one green, two colors embellished, with white fish soup as the base, the freshness is very natural and refreshing. [Purple rice and coconut soup balls with maple leaf crisps] Fresh coconut milk and purple rice are mixed, sweet but not choking, and the dumplings are filled with sesame! The crispy shape is really beautiful, and the inside tastes like egg yolk crisps, which is a bit interesting. Still a Michelin star✨✨ Delicious and touching the taste buds, Cantonese cuisine is indeed the most pleasant way to open Chinese food!