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.

Signature Dishes

• Barbecued Iberian pork with honey
• Double-boiled chicken soup with fish maw in baby coconut
• Steamed crab claw with egg white and Huadiao wine

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.