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.

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.