T'ang Court Review: Hong Kong's Triple-Michelin-Starred Gem

If you’ve ever wondered what it’s like to dine at one of Hong Kong’s most celebrated restaurants, T’ang Court is the place to experience it. Nestled inside the luxurious Langham Hotel in Kowloon, T’ang Court boasts a prestigious three Michelin stars and has been a culinary powerhouse since 1988.

A Taste of Luxury in Kowloon

As you step inside T’ang Court, you immediately notice its elegant yet intimate ambiance. The plush fabrics, rich burgundy tones, and striking Chinese art create a dining atmosphere that feels both grand and private. The restaurant is located in Tsim Sha Tsui, one of Hong Kong’s busiest districts, but stepping inside, you’re transported into an oasis of understated luxury — a perfect retreat from the bustling streets outside.

The Menu: A Culinary Revelation

Chef Wong Chi Fai leads the kitchen at T’ang Court, where Cantonese cuisine is given a modern and refined twist. During my visit, the restaurant offered a halal-friendly set menu, which was a pleasant surprise, as traditional Cantonese cuisine isn't typically associated with halal options. But, as I discovered, this isn’t your average Chinese restaurant.

The Starters: An Explosion of Flavors

The evening began with three appetizers that set the tone for the meal ahead. First, I tasted chilled fresh scallops served with citrus honey. The sweet, briny flavors of the scallops were perfectly balanced by the citrus notes, creating a refreshing start to the meal. I also sampled crispy-fried bean curd skin rolls, a dish I never thought I’d enjoy, but T’ang Court’s delicate preparation won me over. However, the real standout was the fried diced codfish with honey syrup — the crispy fish was coated in a rich, sweet sauce that made it utterly irresistible.

Next up was the golden-fried shrimp toast, which was nothing short of a masterclass in flavor and texture. The crispy exterior was perfectly complemented by a subtle, lightly spiced filling, and the freshly made sweet chili sauce provided the perfect accompaniment. At this point, it was clear that T’ang Court was redefining my understanding of Cantonese cuisine.

Seafood Delights: A Symphony of Ocean Flavors

Two more seafood dishes followed: sautéed sliced grouper with asparagus and stir-fried lobster with spring onions, red onions, and shallots. Both dishes showcased the fresh flavors of the ocean, with the grouper being particularly light and delicate, while the lobster had a rich, sweet taste, enhanced by the aromatic spring onions and shallots.

The Soup Course: A Restorative Classic

No Cantonese meal would be complete without a comforting soup. T’ang Court’s double-boiled cauliflower and fig fungus soup was a delicate, restorative concoction. The use of double boiling extracted deep flavors while producing a crystal-clear broth that was both nourishing and satisfying. This soup was the perfect palate cleanser before moving on to the main courses.

Main Courses: A Celebration of Simplicity

The main courses continued to impress. The pan-fried sliced lamb with mushrooms, coriander, and shallots was cooked to perfection, with the lamb being tender and succulent. The accompanying vegetables added a fragrant, aromatic finish to the dish. The braised and crispy rice with porcini mushrooms was a delightful dish, combining soft grains of rice with crispy ceps, creating a perfect balance of textures.

Dessert: A Subtle Ending

While the meal was flawless up until this point, the dessert was a bit of a letdown. The double-boiled papaya soup with dried peach gum and rock sugar didn’t quite live up to the rest of the meal. Though the papaya soup itself was delicately sweet, the gelatinous peach gum didn’t add much to the overall flavor, and the dessert felt a bit too light after the indulgent main courses.

Standout Dish: The Best Fried Chicken Ever

If there’s one dish at T’ang Court that deserves its own spotlight, it’s the crispy salted chicken. It’s not every day that a simple fried chicken dish can leave you speechless, but T’ang Court has perfected this humble classic. The skin was golden and perfectly crispy, shattering like delicate glass with each bite, giving way to tender, juicy meat. The subtle seasoning and lack of grease made it a dish I’ll remember for a long time.

The baked stuffed crab shell also stood out, with its creamy, indulgent filling that didn’t overwhelm the sweetness of the crabmeat. It was a beautiful balance of flavors.

The Verdict: A Michelin-Star Experience Worth the Hype

T’ang Court is a dining experience like no other. It’s a place where simplicity meets refinement, and each dish is executed to perfection. While the price point is on the higher side, with tasting menus ranging from Dh700 to Dh1,200, the quality of the food and the atmosphere make it well worth the splurge.

If you’re ever in Hong Kong, T’ang Court is a must-visit. It’s a place where food is elevated to an art form, and even the simplest dishes — like fried chicken — are transformed into something extraordinary.

Contact Information

T’ang Court is open daily from noon to 3pm and 6pm to 10pm at The Langham, Hong Kong. Reservations are recommended and can be made by calling +852 2132 7898 or via email at tang.court@langhamhotels.com.

For a Michelin-starred experience that will leave you craving more, T’ang Court is a culinary gem you can’t afford to miss.