Wineshark HK Restaurant Review - T'ang Court 唐閣

I used to come to this restaurant quite frequently many years ago, but since it got the Michelin 3-star status, my last visit was already about three years. Returning today I want to see whether they continue to keep up to the great experience I used to get.

Even though the décor has not changed for many years, the restaurant still exhibits a nice ambience and not dated. Seated comfortably, the tables are spacious and sparsely separated, allowing good privacy. 

Decided to order a la carte, we are served a complimentary amuse bouche. The Salt and Pepper Abalone is very appetizing, with the right balance of salty and spiciness. The abalone is cooked just perfect, can easily bite through without cutting into smaller pieces.

Originally picking a bottle of Australia Semillon, unfortunately it is no longer available. The staff brings me a couple of other Australia whites and I end up choosing Brygon Reserve ‘The Bruce’ Chardonnay 2009 ($1,050) from Margaret River. A versatile wine to pair with dishes.

The signature Baked Stuffed Crab Shell ($250 each) is beautifully deep-fried, with a golden-brown crust. Inside are stuffed with abundance of crab meat, which has been mixed with onion and cream sauce. The delicate flavours of the crab meat are very delicious. Best in town in my opinion.

I have Braised Mixed Seafood with Bean Curd in Hot and Sour Soup ($240). The soup is very tasty, having the right intensity of sour and spicy flavours, with the addition of some aged Zhejiang vinegar to increase the complexity even further. The lobster and scallops, and the crab meat on some silky soft bean curd, has the sweetness of fresh seafood to complement the flavours of the soup. 

My wife has picked Braised Conpoy with Shredded Fish Maw Soup ($190) and she likes that very much as well. 

Then it is Baked Stuffed Sliced Grouper with Shrimp Paste and Port Wine ($400). The original portion has eight pieces, but the staff helpfully recommends us to order half portion to save our stomach for other dishes. The texture is wonderful, with the bouncy minced shrimp paste stuffed to the grouper fillet, absorbing the sweetness and savoury from the port wine in the baking process. 

The specialty for winter is Stewed Lamb in Casserole ($980). Heated on stove on the side before serving, it is bubbling hot, with plenty of tender lamb, black mushrooms, bean curd skin, water chestnut and bamboo shoots. Great in taste and not salty, even without dipping in the fermented bean curd sauce it is flavourful enough. Adding lettuce to the casserole after half finishing, the vegetable soaks up the sauce which makes it equally delicious. It might seem expensive, but I strongly recommend it to lamb-eaters. 

For dessert we have Sesame Rolls ($60) to share. A traditional dim sum, these sesame rolls are not too sweet, with some toasted white sesame sprinkled on top to give a better appearance and texture. Very good but we think the portion size might be a bit too small. 

The restaurant also has other complimentary dim sums, including Osmanthus Jelly, made from the honey-scented osmanthus, wolfberries and rock sugar, in a heart-shaped jelly. The other looks like a mini pear but is in fact a pineapple pastry. Both are very delicious. 

Wrapping up I have Baked Sago Pudding filled with Lotus Seed Paste ($70). Another traditional dessert, the surface of the pudding has been caramelized with wonderful fragrance, and the sago is good in texture. The lotus seed paste is not too sweet as well. My wife has picked Sweetened Red Bean Soup with Tangerine Peels ($70) and is also very nice.

Service is impeccable, with the staff friendly and attentive. After 15% discount, the bill on the night is $3,458 and is reasonable considering the quality of the food, the ambience, and the service. Really enjoy the dinner and T’ang Court remains my all-time favourite Chinese restaurant in town.