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.

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.

Tang Court has launched new dishes for the new season, adding a warm [love] choice to the continuous ☔️ winter. There are good dishes, good wine and good friends. After eating, Cantonese cuisine is still [strong] No.1 in my heart, although I also love Japanese food [color] [Stone Nest Vermicelli Little Green Dragon] It sizzles when it comes up, and the aroma also emanates with the sound. It is a real 4D enjoyment. The little green dragon comes from the Indian Ocean and has a proud posture. The stone nest is a great heat preservation container. The meat can be seen with the shell, and it tastes delicious and chewy. There are still a lot of vermicelli underneath. The chef’s skill in handling vermicelli is amazing. It tastes very fragrant and not greasy or dry. It absorbs a lot of seafood juice just right and is soft in the mouth. [Emerald Scallop and Scallop Soup] This is a Kung Fu dish with a bit of artistic beauty. The large scallops are decorated with granules made of egg white and spinach juice. They also selected high-quality fish maw, secret black tofu, etc. The method is to inject scallop water, natural flavor, fresh and natural, which is very nourishing to the stomach. It is also a high-skilled embodiment of Cantonese cuisine in color, fragrance, taste and shape. [Crispy Lily and Maitake Stir-fried Wagyu] The crispness of lily and the tenderness of Wagyu complement each other, and with the blessing of wild mushrooms-also known as "Grifola frondosa", the taste is rich, with both meat and vegetables, and good nutrition. [Fresh Crab Meat Stir-fried Egg White] The black-rimmed porcelain plate can well set off the inner white. The presentation is quite thoughtful, and this dish is not simple at first glance. It needs to be slowly fried layer by layer, egg white, crab meat juice, and fresh milk. The crab meat is a little bit, and the fragrance, freshness and sweetness of seafood can be reflected in its original flavor and even smoother. [Fish soup with white jade mushrooms and bean sprouts] White jade mushrooms and tender bean sprouts, one white and one green, two colors embellished, with white fish soup as the base, the freshness is very natural and refreshing. [Purple rice and coconut soup balls with maple leaf crisps] Fresh coconut milk and purple rice are mixed, sweet but not choking, and the dumplings are filled with sesame! The crispy shape is really beautiful, and the inside tastes like egg yolk crisps, which is a bit interesting. Still a Michelin star✨✨ Delicious and touching the taste buds, Cantonese cuisine is indeed the most pleasant way to open Chinese food!

The winding corridors are filled with private rooms. The main dining room is elegant and fresh, with only 6 meticulously arranged tables! The braised sea cucumber with preserved fruits and the wagyu beef with black pepper and wild mushrooms are the signature dishes. The fried lobster with three scallions and the golden shrimp balls have also won many awards. The fried lobster with three scallions is so full of meat that the meat can be easily picked out. The taste is calm and steady, tender and chewy, with the aroma of scallions without taking away the inherent freshness of lobster.