Innovative New Menu at T’ang Court

The Langham, Shenzhen’s Executive Chinese Chef Tsang Chiu King Presents Innovative New Menu at T’ang Court.

Spring is in the air and as we usher in the New Year, The Langham, Shenzhen’s Executive Chinese Chef Tsang Chiu King is presenting an all-new menu at T’ang Court. A celebrated chef in both Mainland China and Hong Kong, Chef Tsang has introduced new culinary concepts in traditional Cantonese cuisine, to create a luxurious dining experience for patrons.

Stir-fried Shrimps with Egg White

Before officially joining The Langham, Shenzhen as the Executive Chinese Chef in 2017, Chef Tsang served as the Executive Chinese Chef for the Langham Hospitality Group. His keen eye for detail ensured exceptional Chinese cuisine standards for all hotels and resorts under the Langham Hospitality Group. In addition, Chef Tsang is also widely recognised by food enthusiasts in Hong Kong for his strong passion for innovation. Besides the Chef’s outstanding managerial talents, under his charge, Ming Court of Langham Place, Hong Kong (now Cordis, Hong Kong) was awarded the Michelin Two Stars. Since then, Ming Court has continued to receive Michelin honours for many consecutive years, cementing its reputation as a top Cantonese restaurant in Hong Kong. With his dazzling skills and model professionalism, Chef Tsang received many honours and is one of the most well-known Cantonese chefs in Hong Kong. He has also trained and nurtured a number of masterful Cantonese chefs to continue his legacy.   

Fried Rice with Silkie Chicken

After months of exploration and preparation, Chef Tsang is introducing new iterations of traditional Cantonese delicacies in the all-new menu, as well as bringing back numerous signature dishes, including Fried Rice with Silkie Chicken, which won a gold award from the Hong Kong Tourism Board in 2011. Fresh premium Silkie chicken is stir-fried quickly with wolfberries and fragrant Thai rice before being added to a pre-heated stone pot. Aged cooking wine is added to the mouth of the pot before serving. The tantalising sizzles and sweet aroma instantly awake the taste buds. This dish is all about speed to ensure that the chicken meat stays moist and the wolfberries remain sweet. Flakes of crisped rice add further texture to the dish and highlight the tenderness of the chicken and freshness of the wolfberries. 

Baked Crab Stuffed with Cheese

Other highlights include Stir-fried Shrimps with Egg White, where crunchy deep-sea shrimps meet silky smooth egg white, and Baked Crab Stuffed with Cheese, where layers of cheese are melted to a crust over creamy crabmeat in a special coconut juice seasoning. 

Chef Tsang has prepared a wide selection of exquisite cold and hot appetisers and dim sum for patrons to feast on.

Offering an artful blend of traditional cuisine and contemporary design, T'ang Court serves authentic Cantonese cuisine in a modern setting. While T'ang Court in Hong Kong is a Michelin Three Stars institution, visitors to its luxurious Shenzhen counterpart can expect the same attention to detail, authentic Chinese flavours and refined service. 

Guests looking for an intimate dining experience can choose one of T'ang Court's six private dining rooms. Elegant and exclusive, these discreet havens are the ideal venues for business dinners, a romantic rendezvous or family gatherings.

Contact Number: 0755-8828 9888 ext.8923

Place Name: T'ang Court

Place Address: Level 3, The Langham, Shenzhen, 7888 Shennan Boulevard, Futian District, Shenzhen

深圳市福田区深南大道7888号, 深圳东海朗廷酒店3层

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