The interior of T’ang Court at The Langham Shenzhen is like a jewellery box, with its beautiful citrine-coloured glass shapes hanging from the ceiling and chrysanthemum flower designs on the glass partitions. The back of the restaurant has a leather banquette seating area which opens up to a patio.
The menu is similar to the one in Hong Kong, and comparable in quality. We liked the chef’s recommendation of braised dried abalone, bêche-demer and black mushrooms. The abalone was delicious and full of flavour, but the bêche-de-mer, or fish maw, was rather bland and not fully marinated in the succulent sauce.
Hardly any fault could be found with the doubleboiled Chinese cabbage with bamboo pith and Yunnan ham. We also liked the braised beef with bean curd and XO sauce, with a touch of spiciness, and tender meat.
The een choy or green-leaved amaranth is in season and was beautifully cooked in a soup base, while the dessert of steamed bird’s nest in whole papaya was made à la minute and well worth the wait, with a generous amount of bird’s nest and sweet Hawaiian papaya.
A gourmet selection of Chinese teas is available.