Three-Michelin-starred T’ang Court’s dynamic duo of Chinese caster chef Kwong Wai-Kwong, together with Chinese executive chef Wong Chi-Fai, have curated menus with iconic dishes to usher in prosperity and good fortune for the year ahead. Highlights include braised bird’s nest with egg white topped with Alaskan crab meat and roe; stir-fried sliced fresh lobster with water chestnut and crab roe; pan-fried semi-dried oyster filled with minced pork, Chinese celery and coriander, accompanied with conpoy stuffed turnip and more.

Additionally, the dim sum lunch menu at T’ang Court is expanded during this season to include auspicious items such as steamed semi-dried oyster with shrimp paste, sea moss with abalone sauce; baked diced semi-dried oyster, black mushroom and Yunnan ham pastries; steamed diced abalone, fish maw and black mushroom dumplings, steamed shrimp and Chinese celery dumplings topped with edible gold leaf and more.