Tempting treats at T鈥檃ng Court
Print Edition
THE three Michelin-starred T’ang Court at The Langham, Shanghai, Xintiandi has a new menu created by Chinese executive chef Alan Sun from Hong Kong, who has more than 30 years’ experience.
Sun began working in the Chinese kitchens since he was 15 and has served as chef in various renowned establishments.
The 1865 appetizer combination features four cold delights, including marinated termitomyces mushroom, chilled abalone, crispy chicken and marinated cod fish, presenting a gradient of flavors from light, umami to bold and sweet.
Keeping to T’ang Court’s upscale Cantonese cuisine traditions, Sun created two main courses using more precious ingredients. The braised red lobster with steamed egg white and minced sea urchin is complicated to make, as the smooth steamed egg white is presented in a custard-like form to complement the succulent lobster.
A new dessert is the double-boiled bird’s nest served with a baked egg tart. The chef’s tasting menu featuring seven courses starts from 888 yuan (US$140) per person, plus 16.6 percent service charge.
Tel: 2330-2430
Address: 99 Madang Rd
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