T’ANG COURT

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.

Recommended by the chef, the roast goose has thick and juicy skin, but the temperature is a little insufficient. In fact, the plate is heated, but the meat is still cold when served in winter; the scallion Wagyu beef is of good quality, with a tender texture, and the fried lily rings add a layer of texture; the crab meat and fish maw are generous in ingredients, and the soup made with crab meat and crab roe is very thick. It is a bit greasy if you eat too much, so it is suitable for soaking in rice; the beef brisket stewed in the regular soup is more delicate; the swan quicksand pastry is indeed the most plump, delicate and fragrant among all the quicksand I have eaten so far; the bird's nest mango jelly dessert has the right sweetness and distinct taste layers, and it does not disappoint.

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.