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HEARTWARMING WINTER MENU AT T’ANG COURT

A TASTE FOR WINTER DELIGHTS


(Hong Kong – November 2012) As the temperatures drop, it is the perfect time to indulge in heartwarming culinary treats. Executive Chinese Chef Kwong Wai Keung of Michelin-starred T’ang Court has created a special winter menu featuring 13 tantalizing delights including dishes made from snake, lamb and much more. As T’ang Court’s Winter Menu is only available for a limited time (December and January), don’t miss out on these beautifully prepared and served winter warmers.

“Winter is approaching and it is the perfect time to sample our new winter menu specially designed to boost health during the cold winter months. Chinese medical practitioners believe that delicacies such as snake and seahorse have health benefits which warm the body and strengthen our immune system,” said Chef Kwong.

T’ang Court's meticulously crafted menu features a selection of five soups such as double-boiled sliced lamb with Chinese herbs soup, double-boiled turtle, fish maw and diced pork soup and double-boiled seahorse soup with pork shank and walnut soup. In addition to hearty soups, T’ang Court will be inviting visitors to banish the cold with 8 other tasty winter treats.

For enquires or reservations, please call 2132 7898.


Specialty Menu of T’ang Court


花膠五蛇羹
每位
Braised snake soup with fish maw and chicken
(Per person)
$280

金勾翅五蛇羹
每位
Braised shark’s fin with snake, fish maw and chicken
(Per person)
$420

花膠燉野生水魚
每位
Double boiled turtle, fish maw and diced pork soup
(Per person)
$320

海馬合桃燉豬腱
每位
Double boiled seahorse with pork shank and walnut soup
(Per person)
$160

北芪黨參燉黑草羊
每位
Double boiled sliced lamb with Chinese herbs soup
(Per person)
$120

野生水魚炆土雞
Braised sliced chicken with turtle and black mushrooms
$320

古法雙冬扣羊腩
Stewed lamb with black mushrooms, bamboo shoot, roasted pork and water chestnuts casserole
$380

京蒜羊仔柳
Stir-fried sliced lamb with Chinese onion and garlic
$240

欖仁羊柳崧
Sautéed diced lamb with water chestnuts, sweet peas, bamboo shoots and olive seeds
$240

沙嗲煎羊鞍粒
Pan-fried diced lamb with satay sauce
$380

芥末香蔥爆美國牛柳粒
Stir-fried diced rib eye with spring onion and wasabi
$290

鮑汁翅群扒豆苗
Stewed snow pea sprouts with shark’s skin and abalone sauce
$280

生炒臘味糯米飯
Fried glutinous rice with preserved sausage
$160

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


Braised snake soup with fish maw and chicken Stir-fried sliced lamb with Chinese onion and garlici





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