T’ANG COURT

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

A deceptively simple wok-fry, it holds a decade of patience with fire.

Premium geoduck is flash-fried with yellow chives, crisp, tender, and vibrantly fresh.

Zhanjiang's dried eel and aged preserved radish are time's own seasoning. Gently braised and crowned with shrimp roe, the dish balances the grouper's delicate sweetness with deep, savory richness.

Beneath the golden crust lies the South China Sea's bounty, and Chef Tan's pursuit of crisp without, tender within. Eel maw is filled with prawn mousse, scallop, and yam puree,

finished with a refined ham jus.

A Zhanjiang suckling pig, a blaze of high heat,  a spoonful of jackfruit sweet-and-sour, the taste of home, and a new note on T'ang Court's table.

Roasted for a crackling skin, it is aromatic, balanced, and refreshing.