(Hong Kong – November 2011) With the cooler winter weather almost here, it’s the perfect time to indulge in warmer culinary treats such as hearty, wholesome snake dishes. Chef Siu Hin-chi, Executive Chinese Chef of The Langham, Hong Kong has created a 1st to 31 December Specialty Menu at T’ang Court featuring four tantalising snake favourites plus nine other delicious, nutritious delights.

“We Chinese love seasonal food and snake is one of our favourite ways to boost our health during autumn and winter. Chinese medical practitioners believe that snake has healthy benefits which warm the body and adds to our immune system’s effectiveness. To help diners at T’ang Court fight off the winter chills, my team and I will be preparing four heart-warming, savory snake dishes. Standouts will include braised snake soup with "Wu Shan" chicken julienne, braised shark’s fin with snake and "Wu Shan" chicken julienne. The sautéed sliced snake with conpoy and medlar and sautéed shredded snake and Beche-de-Mer with red and yellow bell pepper are other can’t miss delights”, said Chef Siu.

In addition to its snake creations, T’ang Court will be inviting visitors to banish the cold with a variety of other tasty winter treats. Chef Siu’s recommendations include double-boiled fish maw, "Wu Shan" chicken and sea whelk with Chinese herbs soup. T’ang Court diners old and new are also sure to love the stewed beche-de-Mer filled with sliced lobster, shrimp paste and topped with crab meat and crab roe. The sautéed sliced lamb with preserved sausage, Chinese celery and snow peas and stewed lamb with black mushrooms, bamboo shoot, roasted pork and water chestnut in casserole are other dishes that are sure to be in rich demand.

As T’ang Court’s December specials are only available for a limited time, don’t miss out on these beautifully prepared and served winter warmers. For enquires or reservations, please call 2132 7898.


December Specialty Menu of T’ang Court

竹絲雞燴五蛇	每位
Braised snake soup with "Wu Shan" chicken julienne	(Per person)	HK$260
五蛇烏雞燴生翅	每位
Braised shark’s fin with snake and "Wu Shan" chicken julienne	(Per person)	HK$420
淮杞竹絲雞花膠燉螺頭	每位
Double boiled fish maw, "Wu Shan" chicken and sea whelk with Chinese herbs soup	(Per person)	HK$220
瑤柱遼參豆腐羹	每位
Braised conpoy, Beche-de-Mer with bean curd and egg white soup	(Per person)	HK$140
乾蔥生煎羊鞍
Pan-fried lamb chop with shallots		HK$380
古法雙冬扣羊腩
Stewed lamb with black mushrooms, bamboo shoot, roasted pork and water chestnut in casserole		HK$380
黑椒京蔥爆羊柳
Stir-fried sliced lamb with Chinese onion and black pepper sauce		HK$240
雙腸荷芹羊仔柳
Sautéed sliced lamb with preserved sausage, Chinese celery and snow peas		HK$260
金瑤杞子炒蛇片
Sautéed sliced snake with conpoy and medlar		HK$300
彩虹遼參炒蛇絲
Sautéed shredded snake and Beche-de-Mer with red and yellow bell pepper		HK$320
珊瑚龍皇釀遼參
Stewed beche-de-Mer filled with sliced lobster, shrimp paste and topped with crab meat and crab roe		HK$550
濃湯海味泡豆苗
Dried seafood with snow pea sprouts in fish soup		HK$380
花菇翅群扒豆苗
Stewed snow pea sprouts with shark’s skin and black mushrooms		HK$360

Braised snake soup with "Wu Shan" chicken julienne	Stewed beche-de-Mer filled with sliced lobster, shrimp paste and topped with crab meat and crab roe

For media enquiries, please contact:

Cherrie Lo Assistant Marketing Communications Manager The Langham, Hong Kong Tel: (852) 2378 9309 Fax: (852) 2375 cherrie.lo@langhamhotels.com	Pansy Tang Assistant Marketing Communications Manager The Langham, Hong Kong Tel: (852) 2378 9308 Fax: (852) 2375 1772 pansy.tang@langhamhotels.com
Karman Tseng Marketing Communications Coordinator The Langham, Hong Kong Tel: (852) 2378 9395 Fax: (852) 2375 1772 karman.tseng@langhamhotels.com