T'ang Court メニュー

Main Menu

• T'ang Court" Combination - Chilled South African abalone

  per person 350.00
  With jellyfish, fried diced cod fish with honey syrup, Cantonese-style barbecue pork
• Chilled South African abalone

  per person 280.00
  With jellyfish
• Chilled sliced abalone with jellyfish

  480.00
• Chilled shredded abalone

  320.00
  Cuttlefish and duckling with fresh fruits
• Chilled beef shank and cuttlefish

  180.00
• Chilled pork shank and jellyfish

  180.00

• Peking duck 50 レビュー

  800.00
• Roasted duckling

  240.00
• Roasted suckling pig and duckling

  330.00
• Roasted suckling pig

  360.00
• Cantonese-style barbecue pork

  260.00
• Roasted goose 8 レビュー

  260.00

• Double boiled Bêche-de-Mer

  per person 280.00
  With Chinese cabbage and black mushrooms
• Double boiled Chinese cabbage

  per person 280.00
  With bamboo pith and fish maw soup
• Double boiled Japanese cèpe mushrooms

  per person 160.00
  With bamboo pith and Chinese cabbage soup
• Braised conpoy with shredded fish maw soup
• Shredded duck, fish maw

  per person 140.00
  With mushrooms and Chinese chives soup
• Braised seafood and bean curd soup
• Minced beef

  per person 120.00
  With crab meat and egg white soup
• Sweet corn with crab meat soup

• Braised imperial bird's nest

  660.00
  With crab meat and crab roe
• Imperial bird's nest

  660.00
  Served with clear chicken broth
• Stewed imperial bird's nest with bamboo pith

  660.00
• Stewed bamboo pith roll

  550.00
  Filled with imperial bird's nest and topped with crab roe
• Stewed bird's nest with minced chicken soup

  550.00
• Stewed imperial bird's nest with crab meat soup

  550.00
• Stewed imperial bird's nest with fish maw and conpoy soup

  550.00
• Scrambled egg white

  220.00
  Fresh milk with bird's nest, crab meat and crab roe

• Braised dried abalone with fish maw
• Braised South African abalone with fish maw and seasonal vegetables
• Braised whole abalone with Bêche-de-Mer and seasonal vegetables
• Braised South African abalone with Bêche-de-Mer and seasonal vegetables
• Braised South African abalone with Bêche-de-Mer
• Braised whole abalone with marinated pork and seasonal vegetables
• Braised Australian abalone with black mushrooms and seasonal vegetables
• Braised South African abalone with black mushrooms and seasonal vegetables
• Braised South African abalone with goose webs

• Drunken prawns
• Poached fresh shrimps
• Fresh lobster

  Market Price
  Steamed, baked, braised with black beans and chilli or stir-fried in "Szechuan" style
• Steamed fresh fish

  Market Price
  Pacific garoupa, garoupa, spotted garoupa or green wrasse
• Poached sliced fresh sea whelk

  Market Price
  One-day advance reservation is required
• Fresh crab

  Market Price
  Steamed, baked with spring onion and ginger or baked with bell pepper and fresh chilli
• Fresh eel

  Market Price
  One-day advance reservation is required; Steamed, crispy-fried with spicy salt and chilli or steamed with black bean sauce

• Sautéed fresh lobster with sliced conch
• Stir-fried fresh lobster

  One Lobster 950.00
  With spring onions, red onions and shallots
• Sautéed prawns and crab roe

  580.00
  Accompanied with golden-fried pork and crab meat puffs
• Sautéed prawns

  420.00
  With asparagus and deep-fried shrimps
• Sliced garoupa

  680.00
  With fish maw, preserved mustard roots, straw mushrooms and tomatoes in fish soup
• Stuffed sliced garoupa

  520.00
  With shrimp paste and baked with port wine
• Sautéed cod

  450.00
  Fillet with soya sauce and cod fish taro puffs
• Braised garoupa head and brisket

  350.00
  With roasted pork, black mushrooms and garlic
• Baked oysters with port wine

  440.00
• Baked stuffed crab shell with crab meat and onion
• Golden-fried stuffed crab claw with shrimp paste
• Baked stuffed sea whelk and pork in shell
• Stewed crab

  980.00
  With vermicelli, spring onion and ginger
• Poached sliced conch

  460.00
  With celery, bean sprouts with chilli soya sauce
• Golden-fried fresh prawns

  360.00
  Served with sweet and sour sauce
• Sautéed fresh prawns

  360.00
• Golden-fried fresh shrimps with toast

  320.00
• Sautéed fresh shrimps with chilli sauce

  320.00

• Golden-fried crispy "T'ang Court" chicken
• Crispy salted chicken
• Roasted "Lung Kong" chicken
• Soya sauce chicken
• Pan-fried boneless chicken

  300.00
  Filled with shrimp paste in lemon sauce
• Stir-fried sliced chicken with black beans and shallots

  300.00
• Roasted crispy pigeon
• Soya sauce pigeon
• Sautéed minced pigeon

  220.00
  With pine nuts wrapped in lettuce
• Steamed sliced goose with sliced taro

  290.00

• Grilled Kagoshima beef on "Shioyaki style

  1500.00
• Stir-fried diced Japanese Wagyu beef with spring onion and wasabi

  920.00
• Stir-fried Japanese Wagyu beef

  920.00
  With green vegetables, Chinese celery, coriander and spring onion
• Beef cheek with turnip, dried dates and dried wolfberries in soup

  320.00
• Beef fillet with onion, sweet and sour sauce

  280.00
• Pan-fried sliced beef with straw and morel mushrooms

  280.00
• Stir-fried sliced beef

  220.00
  With preserved mustard roots, black beans and garlic

• Braised spare ribs with black mushrooms in abalone sauce

  260.00
• Fried spare ribs with vinegar syrup sauce

  260.00
• Stir-fried sliced pork

  260.00
  With garlic, Chinese onion, coriander and Chinese wine "HUA DIAO
• Sweet and sour pork with fresh fruits, red and green peppers

  260.00
• Braised sliced pork with preserved vegetables

  260.00
• Steamed minced pork with dried octopus and water chestnut

  260.00
• Steamed sliced pork with salted fish

  260.00
• Stir-fried sliced pork with preserved mustard roots, black beans and chilli

  260.00

• Golden-fried stuffed bean curd

  per person 120.00
  With egg, spinach and morel mushrooms in chicken broth
• Stewed bamboo pith roll

  per person 120.00
  Filled with Enoki mushrooms, topped with crab meat and roe
• Stewed seasonal vegetables with crab meat

  450.00
• Stewed straw mushrooms with crab meat

  450.00
• Steamed sliced garoupa

  450.00
  With bean curd, black beans and bean paste sauce
• Stewed mixed mushrooms and bean curd skin in abalone sauce

  240.00
• Stewed seasonal vegetables with dried wolfberries in fish soup

  240.00
• Braised bean curd with mixed mushrooms

  200.00
• Stir-fried green vegetables

  200.00
  With straw and abalone mushrooms in oyster sauce
• Stewed mixed fungus

  180.00
  With gingko, bean curd skin, bean sprouts and preserved bean curd paste in casserole

• Stir-fried mixed mushrooms and fungus

  160.00
  With black truffle paste in tomato with pumpkin dressing
• Braised vermicelli soup with bamboo pith

  120.00
• Mixed mushrooms with bean curd in hot and sour soup

  120.00
• Braised mixed fungus with mushrooms and bamboo pith

  220.00
• Mixed mushrooms and eggplant

  180.00
  With chilli, gluten and dried bean curd paste
• Mixed vegetables with vermicelli and dried wolfberries in clear soup

  180.00
• Sautéed celery with fungus, lily bulbs and gingko

  180.00
• Sautéed macadamia nuts, water chestnuts and mushrooms in taro nest

  180.00
• Sautéed water chestnuts with yellow fungus and walnuts

  180.00
• Sautéed wheat gluten with red and yellow bell peppers

  180.00

• Baked seafood rice with cream sauce in crab shell
• Fried rice with Alaskan crab meat, lettuce and topped with olive kernels

  380.00
• Fried rice with shredded abalone, fish maw and chicken

  380.00
• Fried rice with diced garoupa, salted fish and topped with olive kernels

  280.00
• Fried rice with Wagyu beef, coriander and topped with olive kernels

  260.00
• Rice noodles with shredded duck and preserved mustard roots in soup

  240.00
• Fried rice noodles with Cantonese-style barbecue pork, squid, celery, shredded duck and chicken

  220.00
• Inaniwa noodles with lobster in tomato and lobster head and claw stock
• Braised noodles with whole fresh abalone in abalone sauce
• Noodles with shrimp dumplings in abalone sauce

  90.00
• Fried noodles with prawns and garoupa

  280.00
• Stewed prawns with spring onion and soya sauce noodles

  280.00
• Crispy noodles with scallops, red and yellow bell pepper, chilli and vinegar sauce

  260.00
• Inaniwa noodles with fresh shrimp dumplings and mixed vegetables in fish soup

  260.00

Set Menu

• Drunken prawns
• Stewed bamboo pith roll filled
  Filled with Imperial bird's nest topped with crab meat and roe
• Golden-fried crispy "T'ang Court" chicken
• Steamed spotted garoupa
• Braised whole abalone
  With Bêche-de-Mer and seasonal vegetables
• Sautéed minced chicken
  With pine nuts wrapped in lettuce
• Inaniwa noodles with fish maw in fish soup
• Fresh fruits and T'ang Court delight

• Philipponnat, Royale Reserve, Brut, N.V.

• Louis Jadot, Chablis, France, 2014

• Cristom, Pinot Noir "Jessie Vineyard", Oregon, U.S.A., 2010

• Baked stuffed crab shell with crab meat and onion
• Double boiled fish maw, Japanese cèpe mushrooms, bamboo pith and "Tianjin" cabbage soup
• Sautéed prawns and sliced conch
• Steamed spotted garoupa
• Braised whole South African abalone
  With Bêche-de-Mer, black mushrooms and seasonal vegetables
• Roasted crispy chicken
• Inaniwa noodles with bird's nest in fish soup
• Sweetened almond cream with egg white
• T'ang Court delight

• Baked stuffed crab shell with crab meat and onion
• Double boiled fish maw
  Chicken and sea whelk in Yunnan ham soup
• Braised whole abalone
  With Bêche-de-Mer and seasonal vegetables
• Pan-fried sliced spot garoupa with soya sauce
• E-fu noodles
  With sliced lobster in lobster head and claw stock
• Fresh fruits and T'ang Court delight

Tasting Menu

• Chilled South African abalone
  With jellyfish, fried diced cod fish with honey syrup, Cantonese-style barbecue pork. Wine Pairing: G.H. Mumm Cordon Rouge Brut, N.V. (100ml)

• Stewed imperial bird's nest with crab meat soup
  Wine Pairing: Pinot Gris, Classic, Famille Hugel, Alsace, France, 2012 (100ml)
• Steamed sliced fresh lobster with garlic
  Wine Pairing: Pinot Gris, Classic, Famille Hugel, Alsace, France, 2012 (100ml)

• Baked oyster with port wine
  Wine Pairing: Pinot Noir, Kim Crawford, Marlborough, New Zealand, 2014 (100ml)
• Inaniwa noodles with mixed mushrooms in fish soup
  Wine Pairing: Pinot Noir, Kim Crawford, Marlborough, New Zealand, 2014 (100ml)

• Fresh fruits and T'ang Court delight
  Wine Pairing: Bosc dla Rei, Batasilo, Moscato d'Asti D.O.C.G, Italy, 2014 (100ml)