
Restaurants
T'ang Court

A dining room where Cantonese banquet traditions are preserved with discipline and care, continuing to draw diners who value classical cooking done properly.
In a city where new restaurants open (and shutter) so frequently, it’s reassuring to see T’ang Court at the Langham Hong Kong remain a fine-dining institution for authentic Cantonese cuisine. At the helm for the past three decades is executive chef Wong Chi-fai, who masterfully delivers highlights such as the Peking duck; baked stuffed crab shell with crab meat, onion and cream sauce; as well as fried and diced cod with honey. Plush, comfortable interiors, if slightly dated, convey both the restaurant’s heritage and the discretion expected from guests.
Tatler Tip
While dishes like the baked stuffed crab shell and double-boiled chicken soup with fish maw are signatures for a reason, don’t sleep on the golden fried chicken and roasted suckling pig.
Must Try
- Stir-fried Japanese Wagyu beef
- Baked stuffed crab shell with crab meat and onion
- Stir-fried fresh lobster with spring onion, red onion and shallot
Awards
2026
Tatler Best Spotlight
2024
Michelin 3 stars
2023
Michelin 3 stars
General Information



