8 Peking Rd. Tsim Sha Tsui, Hong Kong
+852 2132 7898
With two days in Hong Kong it will have been a sacrilege to not attempt one of many island’s two 3 star Cantonese eating places. Given the last-minute nature of the journey, we have been left with few choices so we settled on a lunchtime reservation at T’ang courtroom. Thankfully after we arrived we have been knowledgeable the restaurant affords its full menu at lunch in addition to dinner. The dinner menu options a number of tasting menus in addition to a bevy of a la carte choices. My girlfriend and I every opted for the One Individual Set Menu which our waiter stated was the easiest way for 2 individuals to totally expertise the chef’s cooking. Sadly we did not get to attempt the restaurant’s dim sum providing however there’s all the time subsequent time.
Baked Stuffed Crab Shell with Crab Meat and Onion
First up was a crab shell filled with shredded crab meat, cream, and onion then baked in a golden crust. Breaking by the crispy exterior revealed a wealthy creamy mass of shredded crab and onions. Our server made a degree to emphasize the crab meat was contemporary (which ought to be a given at this value level) and certainly the colourful salinity appeared to again up his assertion. The bits of onion do a pleasant job including a little bit of candy zest to the potent heft of the crab.
Double Boiled Fish Maw, Rooster and Sea Whelk in Yunnan Ham Soup
The soup course consisted of a light-weight broth of rooster and ham, infused with a clear vivid umami from the fish maw and whelk that was very harking back to a milder model of shark’s fin soup. The soup comes stuffed with the constituent substances for some textural distinction however having been completely boiled there wasn’t a lot taste to any of them.
Braised entire abalone with Bêche-de-Mer and seasonal greens
This course was quintessential Cantonese luxurious. The abalone was braised to a uniformly supple and tender texture with a deep aggressive salinity whereas the ocean cucumber had a silky gelatin like texture each coated in an excellent golden brown sauce. Just like the seafood, the accompanying greens have been cooked completely and the ensuing texture was tender however nonetheless retained a little bit of crispy snap whereas the subdued bitter taste was a nice distinction to the multifaceted savor of the abalone and sea cucumber.
Pan-fried Sliced Spot Garoupa with Soya Sauce
I used to be wanting ahead to the fish from the second I noticed it on the menu and the aromatic aroma that accompanied it had me salivating in anticipation. The thick dense flakes are wrapped in a gently skinny crispy layer that’s fantastically infused with soy sauce. Although my tastes are likely to run towards lighter density fish the peerlessly fried grouper was a really welcome change of tempo.
E-fu Noodles with Sliced Lobster in Lobster Head and Claw Inventory
I’ve by no means been a fan of lobster E-fu noodles, as I usually discover each the noodle and lobsters a bit overcooked and mushy. I had excessive hopes that T’ang Court docket can be the restaurant to interrupt that development however they solely partially succeeded. The lobster was a contact overcooked however the noodles had a a lot firmer texture and the lobster inventory and scallions made for a pleasant accompaniment to the noodles.
Recent Fruit and T’ang Court docket Delight
The contemporary fruit was considerably underwhelming, not notably candy and a contact underneath ripe, however the desserts have been fairly pleasant. First up was a crimson bean in gelatin over a inexperienced tea base that introduced the basic flavors in a singular textural package deal. Apart from that was somewhat morsel of coconut and a few unidentified filling that was candy and paired properly with the contemporary coconut taste.
Our meal at T’ang Court docket was essentially the most full Chinese language eating expertise I’ve ever had, however regardless of that I nonetheless was left a bit wanting. The one-person tasting menu is a contact seafood heavy however I suppose that may’t be helped given the Chinese language emphasis on substances over approach. That is not to say that the cooking lacked approach, certainly this is among the most polished Cantonese meals that I’ve ever tasted. All the dishes have been completely executed, the service was heat and attentive, and the decor was each elegant but inviting, however for all of that I by no means actually felt the wow issue that made me really feel like I used to be eating at a 3 Michelin Star restaurant.
