(Shenzhen, September 2023) As an extension of the legacy of its three-Michelin-starred sister restaurant in Hong Kong, T’ang Court – The Langham, Shenzhen continues to serve up delicious offerings that inherit the essence of Cantonese cuisine while introducing unique culinary and aesthetic ideas. Chinese Executive Chef Tsoi Chiu Fai has drawn inspirations from memories of his childhood to present his interpretation of ten classic Cantonese dishes to rediscover the long-lost flavours of a proud tradition.
Braised Fish Maw with Shredded Duck and Chrysanthemum is enhancement of the traditional “Imperial Snake Soup”, with the addition of sliced chrysanthemum adding a refreshing fragrance to the dish. Steamed Sliced Chicken with Ham and Mushroom is made with the tenderest and juiciest chicken parts that are kiln-roasted after repeated marination and served with Chinese ham in a home-made broth. Pan-fried Beef cooked with onion, sweet and sour sauce is a fusion of Western ingredients and Chinese cooking techniques that lock in the sweet flavours of tomato upon high heat. Braised Eel with Pork Belly and Garlic uses traditional Cantonese claypot cooking methods to bring out the freshness of the ingredients. Sweetened Bean Curd Sheet Soup with Ginkgo and Pigeon Egg is a simple, yet delectable dessert that will bring back many childhood memories with its nourishing taste.
Chef Tsoi uses his expertise in traditional Cantonese food preparation to take everyone on a journey through time to reminiscence on the good old days with this special menu.
Located on the 3rd floor of The Langham, Shenzhen, T’ang Court has six gorgeous private suites that are named after the eight famous poets of ancient China. The romanticism and grace of these poets symbolises the philosophy of T’ang Court, which is to bring the beauty and elegance of art to the lives of the people.
Venue：The Langham, Shenzhen
Address：7888 Shennan Boulevard, Futian District, Shenzhen 518040, China
Organizer Name: Lexie Li