T’ANG COURT

Inherited from the representative of Hong Kong's T’ang Court, awarded three-Michelin-starred honors. The triple aroma of dried onion, purple onion, and shallot is blended in a swift and speedy stir-fry. The freshness of the lobster and the pungent flavor of the three spring onions provide an enticing impression.

Coated with salted egg yolk and fried to a golden, crackling crisp, each bite produces a satisfying sandy crunch, while the meat inside remains tender and juicy. A hint of spicy salt-and-pepper seasoning elevates the flavor, creating an irresistible contrast between the crispy exterior and succulent interior that lingers long after.

A masterpiece of high-heat Cantonese wok cooking. The fragrant punch of Thai basil meets the savory depth of fermented black beans in a sizzling burst of heat. Tender abalone and crisp geoduck are coated in the rich, briny sweetness of the sea and a robust savory glaze—every bite captures the soul of Cantonese “wok hei.”

Gently scrambled with buffalo milk and egg whites at low temperature, this dish achieves a snow‑mountain‑soft, silky texture. Succulent prawns add a delicate sweetness that harmonizes with the creamy milk notes, allowing the pure, natural flavors to shine through with every lingering taste.