T’ANG COURT

Be sure to make reservations in advance. We had lunch at noon. It was raining heavily outside, but the place was full. When we sat down, the air conditioning was a bit cold in summer, so the waiter helped me get a blanket (it was placed in a plastic bag like on an airplane, very clean). Tang Court Signature Crispy Chicken^The skin is crispy and shiny, and the gravy overflows when you bite it. |Matsutake Morel in Clear Soup^I love eating morels very much, and this is my second time trying it today. Compared with cold dishes, it is more suitable for soup. The soup is refreshing and delicious when it is hot. |Steamed Panlonghai Tiger Grouper with Black Bean Garlic^The simplest method shows the freshness of the ingredients, the meat is tender, and the black bean sauce is poured on it, which is very delicious. |Ginger-fried scallops^The scallops are coated with a thin layer of flour and fried until golden, and they are crispy when eaten. |Fresh crab meat and egg white braised green^The super tender bean sprouts and the egg white wrapped crab meat are a perfect CP. |Sautéed shrimp king with shrimp roe and green onion^The shrimp king is full of shrimp roe, which is delicious, sweet and meaty. |Fried rice with beef pine in teriyaki sauce^The fried rice is distinct, dry but not hard, it is a fine product, the beef is evenly sized, and the teriyaki sauce is very fresh. |Flame wild black pork^The dish is very special, the flame🔥 erupts, making the meat more firm. |Mango sago with swan quicksand crisps^The effect of dry ice, the mist is lingering, and the poetic beauty is even more evident. The quicksand crisps are slightly sweet, and the icy mango sago is very suitable for summer. High-quality products, looking forward to Tangge's three-star rating again.

Check in at the old Michelin-starred Chinese restaurant in Shanghai, Tang Court at the Langham Hotel, Xintiandi. On a rainy day, the transparent large French windows are particularly refreshing and romantic. Crystal pomegranate buns, crispy roast duck and crispy goose, steamed small green dragon with golden garlic and silver, spring water green lotus mushroom... classic Cantonese cuisine, nourishing the skin, stomach and tonic. Especially amazing fried rice, plain at first glance, but when you eat it, you find that it is actually fried crispy almonds sprinkled on it, and the roasted beef and rice grains burst out with a unique taste level. Cantonese dim sum Internet celebrity swan quicksand pastry, unique temperament, the pastry comes out when it passes through the quicksand, full of milk fragrance.

The food at Tangge in the Langting Hotel in Xintiandi is really good. It feels very high-end. It is very pleasant to eat here. Every dish is very delicious.

I made a reservation by phone when the Michelin Shanghai restaurant came out. At that time, they said that there was only one lunch seat left on October 14th, which was not a weekend day. Otherwise, I had to wait until November. I decided to take it. I took a day off this Friday to go to Shanghai to eat this Michelin three-star Cantonese cuisine! The entrance of THE LANGHAM Langham Hotel is the HARRY WINSTON flagship store. Passing through the modern lobby, the fifth floor is the only Michelin three-star restaurant in Shanghai-Tang Court. Although it is a Chinese restaurant, it is not so magnificent. The style of the entire restaurant, including the tableware, is relatively fresh and elegant. The hall where I was was full of diners, which shows that it was fully booked! The appetizers include abalone and fried shrimp wontons, which are very luxurious. It is exactly the same as the Michelin Longjingxuan in Hong Kong. Three sauces are served, and the homemade scallop XO is my favorite. I didn't order a big dish (it is said that the evaluation is not high). The advantage of lunch is that there are snacks to eat. When I was in Hong Kong and Macau, I missed the lunch dim sum due to time constraints. The abalone and chicken crisps at Lung King Heen and the goldfish dumplings at 8 Restaurant. T'ang Court is now also a Michelin three-star restaurant in Hong Kong. The signature swan lava crisps are super beautiful, and the most amazing thing is the filling, the custard tastes super good. The bamboo chicken and Huadiao fried rice is actually slightly inferior to the classic scallop seafood fried rice at Lung King Heen in terms of taste. Of course, it is the best fried rice I have ever eaten in the mainland. It is rare for a restaurant to dare to use chicken in fried rice! The shape of this dessert at Langham Star is too posing. Not only is it fairy-like, but the shell made of mango sorbet is used as a container, which perfectly blends with the mango sago inside. It is absolutely classic. This dish kills Lung King Heen in seconds. The last ordinary Hong Kong-style almond tofu is also a must-try, with all kinds of praise. But the price is very affordable! In summary, T'ang Court is still worthy of the three-star flag, and it is not particularly expensive. Michelin lovers must come to check out this first Michelin three-star restaurant in the mainland!

This restaurant has been renamed as [Tangge]. We booked a private room and ordered a few recommended dishes. The fried lobster with three scallions was pretty good. The golden shrimp balls were four in a box. Six people ordered one and a half. Fried chicken is best eaten hot, but it won't taste good when it's cold. After a long struggle between crispy chicken and salt chicken, I chose salt chicken. I really like it. The chicken skin is crispy and very tasty. I didn't see the lava bun on the menu, so I ordered the lava crisp. The little swan shape is quite cute. Many people commented that the service was good, but I didn't experience it in the private room this time. Later I found that everyone thought the service was good only from the same waiter in the lobby~ I brought a bottle of wine with a corkage fee of 200. According to the reviews, some dishes on the menu have increased by 50[%] compared to last year. I guess there will be another round of price increases soon~

Tang Court has once again won 3 Michelin stars. It is currently the only Chinese restaurant in the mainland that has won 3 Michelin stars twice in a row~ When mentioning Tang Court, we naturally have to mention Tang Court's executive chef, Chef Tan Shiye. I was fortunate to get Chef Tan's autograph when dining. I heard that many foreigners who come to Tang Court want to get Chef Tan's autograph~ The soul of a restaurant is naturally the chef and the dishes. Chef Tan's superb skills give every visiting diner a surprise. People come happily and leave satisfied. Tang Court Appetizer The ingredients are rich, and you can taste a variety of delicious foods at once. The main feature is barbecue. From top to bottom, they are roasted suckling pig skin, cucumber, black barbecued pork, and smoked fish. The taste is gradually distinct, and you can feel the chef's care in every bite. The smoked fish is made of cod, and the taste is even better. The ice abalone has a smooth and chewy taste, which makes people look forward to the next main course. The four-cornered beans and tribute vegetables are refreshing and appetizing, and they also remove greasiness. Conch head stewed with fish maw. Large conch heads imported from the United States are paired with selected large pieces of fish maw, served with old chicken, and slowly stewed with mineral water for 6 hours. The fish maw is stewed until it melts in your mouth, and the taste is fresh and fragrant. Steamed grouper with green pepper The most important seasoning for this dish is special Guangdong soy sauce and Sichuan green pepper. The combination of the two with grouper can just increase the freshness of grouper, and the slightly numbing taste brings people a wonderful aftertaste. Stir-fried wagyu with chives, strictly selected imported wagyu, bright red and oily, tender and juicy beef, melts in your mouth. Lobster Italian rice with seasonal vegetables, imported Australian lobster is selected, the meat is firm and elastic, fresh and chewy. The ingredients that look like rice grains are actually Italian rice, which is rare in pasta. Quietly feel the fusion of the two ingredients in your mouth, and experience the wonderful taste that makes people's heart beat. Almond tofu lava crisps, the perfect ending of a wonderful meal, naturally cannot be without dessert. The almond tofu is tender and refreshing, and the natural almond aroma permeates between the lips and teeth, sweet but not greasy. The freshly baked quicksand pastry is made into the shape of a swan, and it is still steaming hot when you eat it. Carefully taste the temperature of the quicksand custard and experience the infinite satisfaction that delicious food brings to people.

Invited by a friend, I tasted Tang Court's new Chinese New Year a la carte dishes. Tang Court is a well-known Cantonese restaurant in the industry, currently Michelin 2⃣️. The essence of Cantonese cuisine lies in the raw materials, and the purpose is to reflect the original flavor of the raw materials through the simplest cooking methods possible. This time the dishes are suitable for the New Year, such as Cordyceps flower cloud ear steamed Panlong Dongxing grouper, a must-have delicacy for the New Year's Eve dinner, the whole body is red, and the sliced ​​steamed Dongxing grouper has the beauty of koi leaping over the dragon gate. Crab roe and red embrace big fish maw, collagen full of pounce ~ Dessert is the new product of the current chef Sun, purple rice coconut dew soup balls with maple leaf crisps, black sesame dumplings with maple leaf-shaped crisps, not sweet and not greasy, couldn't be more perfect. With the coming of the Spring Festival, family banquets and inviting friends are both good choices.

We didn't sit in a private room, but ate in the lobby. The lobby is very small, only 4 or 5 small tables can be placed. The decoration is not special, and the standard of ordinary five-star hotels is lower than that of Langham. The taste is really not up to the standard of three stars. Even if we compare it with Cantonese cuisine, it is not the best in Shanghai, and it is simply inferior to Shunde!