China Tang

Inside China Tang at Landmark, the mood leans towards old-world glamour: dark lacquer, velvet seating and a dining room that hums with the low chatter of long lunches and celebratory dinners. The kitchen reflects that same spirit of indulgence, presenting Chinese regional favourites with a certain flourish. Several dishes highlight the restaurant’s fondness for bold, nostalgic flavours. The “Old Fashioned” charcoal fatty barbecued pork arrives lacquered and deeply caramelised, the fat melting into the smoky sweetness of the glaze. The roasted squab flavoured with aged tangerine peel carries a gentle citrus fragrance that cuts neatly through the richness of the bird. Then there is the deep-fried rice ball filled with minced pork and egg, crisp outside and savoury within, the sort of comforting dish that rarely survives long at the table. Service moves with polished efficiency, guiding diners through a menu that spans several Chinese culinary traditions.

Tatler Tip

Come with a group of four or more. Some dishes, including the sizzling fish maw hotpot, require at least four diners.