T’ANG COURT

Inherited from the representative of Hong Kong's T‘’ang Court, awarded seven years of Michelin honors, years of experience are now placed in the hands of Chef Tony Su. The triple aroma of dried onion, purple onion and shallot are blended in a swift and speedy stir-fry. This simple and uncomplicated process requires perfection in every stage of the production. The freshness of the lobster and the pungent flavor of the three spring onions provide an enticing impression.

Deep-fried crab meat and onion in crab shell is filled with premium hairy crabs and deep-fried in a strictly controlled oil at a constant temperature of 120 degrees Celsius. The oil of the crab meat explodes when exposed to the heat, leaving it full of freshness and aroma while retaining the original flavour of the ingredient.

Selected fresh spotted grouper as the main ingredient, supplemented with high-quality fresh shrimp, white fungus, elm mushroom and other. Accompanied by a matsutake mushroom soup that has been simmered over low heat for eight hours, its unique fragrance complements the freshness of the grouper dumpling.