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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

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