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T’ANG COURT CELEBRATES THEIR 23RD ANNIVERSARY WITH LAVISH HIGH-END MENU


(Hong Kong – August 2012) Michelin-starred Cantonese restaurant T’ang Court has become almost as legendary as the Tang Dynasty with its reputation for offering the finest Cantonese cuisine in Hong Kong.

This indulgent, eight-course feast was painstakingly put together by the talented culinary team to include all the favourite high-end dishes that T’ang Court has served over the past 23 years.

The menu, available in T’ang Court’s private dining rooms, includes eight signature dishes, featuring baked avocado filled with scallop, cream sauce and caviar topping, sautéed prawns with asparagus accompanied by crispy-fried shrimp with goose liver terrine, braised whole abalone with black mushrooms and crispy salty chicken to name a few.

“This menu is an extravagant treat for those who enjoy the finer things in life. These are some of our proudest dishes and I am very excited to have a menu that includes all of them”, said Danny Chan, T’ang Court’s veteran Restaurant Manager for the past 22 years.

Priced at just HK$800 per person plus 10% service charge (minimum four diners), the 8 course High-End set menu is available seven days a week for lunch and dinner. Reservations are essential and 24 hours notice is required for this menu. For enquires and reservations, please call 2132 7898.

T’ang Court Private Dining Rooms:
Exquisitely clad in red and gold silk and adorned with contemporary sculptures, the restaurant’s five private dining rooms are all named after Tang Dynasty poets—Tai Bai, Le Tian, Zi Shou, Bai Yu and Zi Mei—and only accessible by a spiral staircase.

唐閣尊貴精選菜譜
High-End Set Menu of T’ang Court

魚子醬白汁帶子焗牛油果
Baked avocado filled with scallop, cream sauce and caviar topping

鵝肝千酥翠蝦球
Sautéed prawns with asparagus accompanied by crispy-fried shrimp with goose liver terrine

紅燒砂鍋菜膽鮑翅
Braised shark’s fin with Chinese cabbage soup in casserole

蠔皇花菇原隻南非鮑
Braised whole abalone with black mushrooms

清蒸老虎斑
Steamed Garoupa

富貴鹽香雞
Crispy salty chicken

蒜香美國牛柳粒炒飯
Fried rice with diced rib eye beef and vegetable

精美甜點
Chinese petit fours

HK$800.00 per person (minimum for 4 persons)

需於最少一天前預訂
One day advance reservation is requested

加一服務費
A 10% service charge will be added to your bill

T’ang Court Restaurant Manager – Danny Chan
Crispy Salty Chicken Dishes of High-End Set Menu



For media enquiries, please contact:

Stacey Marcelo
Director of Marketing Communications
The Langham, Hong Kong
Tel: (852) 2378 9393
Fax: (852) 2375 1772
stacey.marcelo@langhamhotels.com
Selina Lam
Assistant Marketing Communications Manager
The Langham, Hong Kong
Tel:(852) 2378 9308
Fax: (852) 23751772
selina.lam@langhamhotels.com
Fion Sze
Marketing Communications Coordinator
The Langham, Hong Kong

Tel: (852) 2378 9395
Fax: (852) 2375 1772
fion.sze@langhamhotels.com