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2017-05-02
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After two weeks of absolute hell (we called it "work"), I finally got my life back. Not that it really calls for a special celebration or anything but I guess no one would say no to kicking off the Easter holidays with some 3-star Michelin dim sum. At least I know I won't.T'ang Court has been on a good run of late. After a banner year back in 2015 which saw them capture their third star in the Michelin Guide, they doubled it up in 2016 when their sister restaurant in Shanghai became the first an
T'ang Court has been on a good run of late. After a banner year back in 2015 which saw them capture their third star in the Michelin Guide, they doubled it up in 2016 when their sister restaurant in Shanghai became the first and only 3-star Michelin restaurant in the inaugural guide for my favorite city in Mainland China.
You got to love a restaurant strategically located in the heart of Tsim Sha Tsui, just a stone's throw from Harbour City and 1 Peking Road. It made shopping a lot easier afterwards.We arrived at the Langham Hotel slightly behind schedule and after taking the elevator up to the first floor (where the reception was), we were shown to our table situated on the second floor of the hotel. Since everyone was starving at this point, I took the honor of going through the menu and ordering for everybody.
Cantonese-style barbecue pork (蜜汁餞叉燒) ($260) - The little plate was stuffed full of barbecued pork. That was a lovely sight!I thought their char siu was real meaty and the honey glazed was spot on. It didn't have the melt-in-your-mouth texture of those made with Spanish Iberian pork (Tin Lung Heen's char siu immediately came to mind here!) but it did check most boxes for me - full of flavors and delicately marinated. If there're an area for improvement, it's probably the balance between fat and lean meat. This was a little on the lean side (and therefore a little harder and more chewy) (Grade: 3.5/5).
Cantonese-style barbecue pork (蜜汁餞叉燒)
$260
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Golden-fried taro puffs filled with mixed seafood and Portuguese sauce (葡汁海鮮芋盒)
$88
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Steamed shrimp and scallop with pork dumplings (帶子金魚餃) ($88) - Here came the dumplings.
Steamed shrimp and scallop with pork dumplings (帶子金魚餃)
$88
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Steamed shrimp, pork with mushroom and Yunnan ham dumplings (金華玉燒賣) ($88) - The siu mai didn't get its usual rave reviews from most of us largely because it's more on the hard side but I actually kind of enjoyed it myself. I guess that's the testimonial of me having way too many siu mai with shrimp or fish roes before so this little twist with Yunnan ham did the trick for me (Grade: 3/5).
Steamed shrimp, pork with mushroom and Yunnan ham dumplings (金華玉燒賣)
$88
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Steamed shrimp, pork and bamboo shoot dumplings (筍尖鮮蝦餃)
$98
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Stir-fried rice flour rolls with minced pork, peanuts and egg (家鄉炒腸粉)
$80
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Baked stuffed crab shell with crab meat and onion (釀焗鮮蟹蓋)
$180
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Baked stuffed sea whelk and pork in shell (釀焗響螺)
$120
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.....I thought the finely diced sea whelk, mushrooms, bamboo shoot and celery were a little too fine for my liking (Grade: 3/5).
Fried noodles with prawns and garoupa (蝦球斑片炒麵) ($280) - The second best dish of the afternoon right behind the baked stuffed crab shell in my opinion.
The fried noodles were really impressive. One side of it was perfectly crispy (and almost crunchy) while the other side was moist after absorbing the fragrant sauce. The prawn and garoupa fillet were alright (Grade: 4/5).
Fried noodles with prawns and garoupa (蝦球斑片炒麵)
$280
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Golden-fried taro puffs filled with mixed nuts and hazelnut paste (榛子果仁芋酥)
$55
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Chilled chrysanthemum and lotus seed cake (蓮子菊花糕) ($55) - A refreshing end to a pretty satisfying lunch (Grade: 3/5).
Chilled chrysanthemum and lotus seed cake
$55
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张贴
