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LUXURIOUS SEASONAL CANTONESE CUISINE AT T’ANG COURT


(Hong Kong – January 2012) The Langham Hong Kong’s internationally renowned T’ang Court restaurant specialises in expertly prepared Cantonese cuisine and a wide selection of dim sum. Chinese Executive Chef Siu Hin-chi regularly delights and excites his connoisseur diners by continually updating his menu with newly created specialties every month.

Why not start the Year of the Dragon off on a high note by feasting on Chef Siu’s specially created menu of 13 delectable February specialties? The wealth of luxurious creations on offer includes braised diced abalone with Meche-de-Mer, stir-fried semi-dried oyster with minced dried sole and spring onions, stewed bamboo fungus filled with turnip and topped with conpoy.

T’ang Court is also famed for its extensive array of exquisite and delectable dim sum. In addition to an ever-popular standard dim sum menu, diners here can choose from three special six-course dim sum set lunch menus. Available for just HK$268 per person (plus 10% service charge), the three menus are served in rotation from Monday to Saturday. For reservations or further details, please call 2132 7898.

December Specialty Menu of T’ang Court

古法雞煲群翅
每位
Braised shark’s fin with chicken julienne
(Per person)
HK$410
雞茸竹笙燴官燕
每位
Stewed imperial bird’s nest with shredded bamboo fungus and
minced chicken
(Per person)
HK$580
鮮蟹肉瑤柱魚肚羹
每位
Braised crab meat with conopy, diced fish maw and egg white soup
(Per person)
HK$160
紅燒海參鮑角
Braised diced abalone with Meche-de-Mer
HK$1,150
露筍海參炒鴿片
Sautéed asparagus with sliced Beche-de-Mer and pigeon
HK$460
遼參炆釀茄子
Braised Beche-de-Mer with eggplant filled with minced pork and
shrimp paste
HK$280
鮮蟹肉桂花炒魚肚
Scrambled egg with fish maw, crab meat and bean sprouts
HK$270
濃湯魚肚浸星斑頭腩
Stewed garoupa head and brisket with fish maw in fish soup
HK$360
家鄉沙井蠔
Braised semi-dried oyster with roasted pork, black mushrooms and gluten in casserole
HK$390
蔥爆沙井蠔
Stir-fried semi-dried oyster with minced dried sole and spring onions
HK$380
瑤柱白玉竹笙
Stewed bamboo fungus filled with turnip and topped with conpoy
HK$230
花彫煀乳鴿
每隻
Braised pigeon with shallots, ginger and Chinese wine " HUA DIAO "
(Per bird)
HK$210
玉蔥花膠滑雞煲
Stir-fried sliced chicken with sliced fish maw and spring onion
HK$350








































A 10% service charge will be added to your bill


Braised diced abalone with Meche-de-Mer Stewed bamboo fungus filled with turnip
and topped with conpoy
Steamed pork and shark's fin dumplings Baked pastries filled with mixed vegetable and pine nuts


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