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CELEBRATE THE YEAR OF THE DRAGON AT THE LANGHAM, HONG KONG



(Hong Kong, December 2011) The Langham, Hong Kong is celebrating the arrival of the year of the Dragon with special menus and festive puddings at its T’ang Court and L’Eclipse premium restaurants.


T’ang Court’s Chinese New Year menu

Tuck into a lavish menu full of beautifully prepared, traditional Chinese New Year dishes with your family and friends. Available from 23rd until 29th January, the many festive dishes and dim sum choices here will all be cooked to perfection by T’ang Court Executive Chef Siu Hin-chi himself.


Chinese New Year specialties
Chinese New Year dim sum (lunch only)
Double boiled dried oysters‚ pig’s tongue and sea moss
Steamed bamboo fungus roll with fish maw, abalone and Beche-de-Mer
Braised shark’s fin with crab meat and crab roe
Steamed dried oyster filled with shrimp paste and sea moss
Double boiled superior shark’s fin with Yunnan ham, Chinese cabbage in chicken broth
Baked pastry with shark’s fin‚ scallop and Yunnan ham
Stewed sliced abalone with seasonal vegetables
Pan-fried turnip cake
Pan-fried sliced spot garoupa with soya sauce
Golden-fried goose liver and egg fritters
Braised bamboo and mixed fungus
Scrambled egg white with crab meat, bird’s nest and topped with olive seed
Sautéed sliced lobster and scallops with red and yellow bell peppers
Braised dried oysters and sea moss with seasonal vegetables
Steamed shrimps with garlic


T’ang Court’s festive puddings

T’ang Court will also be preparing three delicious homemade puddings for 2012. The New Year, Turnip and Taro Pudding will all be hand-made with the finest ingredients by the restaurant’s Michelin-starred chef. Priced from HK$168 per box, each pudding makes an impressive gift for relatives and friends. Puddings and gift coupons are available from 2nd to 22nd January.


L’Eclipse

L’Eclipse will be welcoming Chinese New Year by launching a buffet from 23rd until 29th January. The six traditional festive highlights here will include steamed chicken with conpoy and vegetarian shark’ fin, braised pig trotter with Chinese greens, steamed halibut with Yunnam ham and golden garlic. All three dishes will be served in rotation during the restaurant’s celebratory lunch and dinner buffets.

For further details or reservations, please contact us at 2132 7898.


Stewed sliced abalone with
seasonal vegetables
(photo for reference only)
Scrambled egg white with crab meat &
bird’s nest topped with olive seed
(photo for reference only)
T’ang Court festive puddings L’Eclipse


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