Another signature dish that has remained on T'ang Court's menu for years. The combination of rich crab meat, the delicate onion sweetness, and the refined presentation makes this a standout. Reviews consistently note the technique of baking rather than steaming preserves the natural crab flavor while adding subtle depth.
Tips from diners
The cream sauce is restrained by design — don't ask for extra as it would mask the delicate crab flavor.
A T'ang Court signature that appears on nearly every set menu at the restaurant. The lobster is notably tender and the wok technique creates a perfect balance between the natural sweetness of the lobster and the aromatic vegetables. Multiple reviews specifically praise this dish as one of the reasons to book a table.
Tips from diners
Request a medium-sized lobster for the best texture and tenderness — oversized ones can be tougher.
Usually included in tasting menus; save your appetite by eating lighter earlier in the day.
Available for lunch service, the dim sum showcases T'ang Court's technical precision in miniature form. Each piece is hand-folded and the pastry work is notably refined. The signature 'Pink & Gold' prawn dumplings use fresh bamboo shoots and are presented with genuine care — each basket is still steamed to order despite the fine dining setting.
Tips from diners
These are pricier than casual dim sum but the quality of wrapper and filling justifies it — try at least one basket to experience the difference.
Dim sum is available from 12pm-3pm on weekdays and 11am-4pm on weekends; arrive by 2pm to ensure full selection.
T'ang Court's Peking duck is prepared using traditional techniques with modern precision. The skin achieves a crackling texture while the meat stays incredibly moist. The presentation is elegant — the duck is carved tableside or plated with artistic precision, and all components arrive in pristine condition.
Tips from diners
Peking duck requires advance notice when ordering à la carte — mention it when booking to ensure freshness.
This pairs excellently with lighter courses in the tasting menu — good as a mid-meal entry rather than finale.
This dish showcases the restaurant's commitment to premium ingredients and refined technique. The high-quality Wagyu is cut to precise thickness for optimal texture, and the wok-tossing timing is crucial to preserve the meat's tender, melt-in-mouth quality. The fresh wasabi adds a sharp contrast.
Tips from diners
This cooks very quickly — if ordering à la carte, request it last so it arrives hot and properly seared.
T'ang Court at The Langham has held three Michelin stars for ten consecutive years, making it one of the world's most distinguished Cantonese fine dining destinations. Executive Chef Wong Chi Fai leads the kitchen, crafting refined takes on traditional Cantonese cuisine using the freshest seasonal ingredients and time-honoured techniques. The dining room evokes the elegance of the Tang dynasty with lavish furnishings and sophisticated presentation.
Reservations are essential and book well in advance — walk-ins will not be seated. The restaurant seats around 60-80 across two floors.
Private rooms available for groups; the wine corkage fee is HKD 700, making it expensive but permitted if you bring special bottles.
Lunch service is significantly less crowded than dinner. Sunday dim sum lunch (11am-4pm) offers an notable value experience compared to dinner tasting menus.
Smart casual required; men cannot wear plastic footwear, beach flip-flops, sandals, or sleeveless shirts. Short pants not allowed for dinner.
Page last updated: