T'ang Court — Restaurant in Kowloon

Dined here last night (Sunday evening) with hubby. We’d seen that it was advertised as 3-Michelin star in the elevator on our way up to our room and always look for an excuse to use our $100usd Amex dining credit. For whatever reason the reservation option on both the hotel website and google show up as unavailable for the next 1.5 weeks so we called from our room and it seemed like they had plenty tables available.

Items ordered: Chrysanthemum tea Baked stuffed crab shell Hot and sour soup Peking duck served two ways, the other as fried rice Roasted suckling pig XO sauce eggplant mushroom

To start, we each received a small complimentary fried abalone hor d'oeuvres. tasty.

After a while our baked stuffed crab came out, I had only ordered one because we had already ordered too much food but it was one of the recommended items. they were not stingy with the crab but I mean it is a little more than $30usd. Quite good I must admit and the Worcester sauce that came on the side went amazingly well with it.

Hot and sour soup came with all the premium seafoods of course (scallop, lobster, crab, super silky tofu) good balance of sourness to it, definitely needed to be at least 2x hotter, the tofu was incredibly silky soft and probably the most memorable part of the soup for me. No wood ear mushrooms.

• Peking duck comes out almost an hour after the first dish. The restaurant is very slow-paced in terms of food *

Huge Peking duck comes out on a huge platter, they present it on your table in case you want to take photos of it before taking it aside to cut up for you. skin is very light and crispy, no fat attached to the skin (I kind of prefer some fat but that’s ok because maybe it’s just their way) they do not leave any drums, limbs, or cuts of meat for you to gnaw on (probably because it would’ve be considered fine dining) served with pancake wrap, green onion whites, cucumber, hoisin sauce all in all this dish was pretty good but I’ve had equivalent quality Peking duck from the states at less than half the price for a whole

Roasted suckling pig was not your typical looking dish. Meat on the bottom, hoisin sauce on top, followed by a tiny thin floral-shaped bao bun, and super crispy thin pork skin on the very top. too much hoisin sauce on the meat somewhat ruined the dish for us, no fat attached to the skin gave us pretty much nothing to eat but the skin itself. skin was good at first bite but we both didn’t eat more than 3 pieces out of the 6 total. I would skip this dish.

• by this point it had already been 2 hours since we arrived at the restaurant so we asked the staff to put a rush on our next two dishes and just have them come out at the same time *

Duck fried rice came out after. This was apart of the Peking duck 2 ways. It was a large portion since they used all the remaining meat on the duck. rich in flavor, plenty of duck

XO eggplant and mushroom excellent in flavor and just enough sauce, plenty of eggplant cut into thick noodle shapes

Overall the dishes we had here was good for the most part but they definitely were not something that you absolutely cannot find elsewhere. The decor and atmosphere are nothing spectacular- dated of course. They also seemed a little short staffed and food took dreadfully long. Our dinner was about 2h40min from start to finish which to me is dreadfully long since it was not a tasting menu and nothing came with extensive...

I had the opportunity to dine at Tang Court, and I must start by acknowledging the undeniable quality of the food. The dishes were flavorful, beautifully presented, and showed true culinary craftsmanship. However, while the food may have lived up to its esteemed reputation, the overall experience was severely undermined by the complete lack of service attention we received.

From the start, everything seemed promising. The ambiance was elegant, the staff polite, and the meal began smoothly. Yet, as the evening wore on, things began to unravel. After finishing our main courses, we were eagerly awaiting the dessert we had ordered—a sweet finish to what we hoped would be a memorable meal. Unfortunately, we were left waiting. And waiting. And waiting.

For nearly half an hour, we sat there with no word from the staff. No one checked on us, no one apologized for the delay, and no one seemed to care that we were still waiting with empty plates and unfulfilled expectations. At first, we thought perhaps there was a simple oversight or delay in the kitchen, but as time passed, it became clear that we were being completely ignored.

As the minutes stretched on, our frustration grew. We watched as other tables around us were attended to, while we were completely neglected. In a restaurant of this caliber, it’s hard to understand how a seemingly basic aspect of service could be so completely mishandled. After what felt like an eternity, we finally took matters into our own hands and got up from our table to flag someone down. The response we received was lukewarm at best—there was no apology, no acknowledgment of the lapse in service, and no sense of urgency to make up for the time we had lost.

At that point, we felt more like an afterthought than valued guests. It’s disheartening to think that in a Michelin-starred restaurant, we had to take matters into our own hands to ensure basic service was rendered. While the meal itself was certainly memorable in terms of taste and presentation, the experience was marred by this appalling lack of attention to detail in the service.

When dining at a restaurant of this prestige, one expects a level of service that matches the quality of the food. Unfortunately, the service at Tang Court was not just lackluster—it was actively detrimental to the experience. I’ve dined at many Michelin-starred restaurants, and never have I been made to feel so invisible and disregarded.

I do hope that the management of Tang Court takes this feedback seriously, as it is a shame that something as critical as service can detract from the otherwise excellent food. It would be reassuring to know that steps are being taken to ensure future guests don’t experience the same frustrating, disheartening neglect...

Here is my review of T'ang Court restaurant at The Langham hotel in Hong Kong:

T'ang Court is the Michelin 2-star Cantonese restaurant perched atop The Langham hotel in Tsim Sha Tsui, Kowloon. However, unlike its tony downstairs neighbor The Bostonian steakhouse or casual New York-style deli a few floors up, my recent experience at T'ang Court was an utter disappointment that betrayed the restaurant's prestigious rating and auspicious location within the swanky Langham hotel chain.

My friend and I arrived jetlagged yet excited to use our $100 American Express dining credit, only to have it shamelessly upsold on overpriced dishes and lackluster wine before being informed the restaurant had already run out of their signature roasted pigeon at 7 pm. An egregious display of anti-foodie sentiment if there ever was one. The subpar, unceremonious meal we were left with scarcely rivaled an overpriced minibar snack and was matched only by the indifferent and incompetent service.

For the life of me, I cannot fathom how this tourist trap achieved any Michelin stars, much less two, when just downstairs The Bostonian proffers a far superior steak dinner and a few floors up the comfort food at the faux NY deli puts T'ang Court's oily, lackluster fare to shame at a fraction of the price. My advice is to dine anywhere in the Langham but T'ang Court. The decor may be opulent but the food and service are anything but. This emperor has no clothes, and my $100 Amex credit was money ill spent. Two hungry Brooklynites were left quite unimpressed with this egregious display of totalitarian anti-foodie sentiment in Hong Kong.

Overall, a disappointing and overpriced meal for the rating with lackluster service. Not worth the money or a return visit. There are far better options within the hotel itself, much less Hong Kong at large. A scam upheld by an undeserved Michelin rating trading on location alone.

Here is my prompt for Claude:

Please write a review describing the T'ang Court which sits above a mall, past The Langham hotel lobby, and give it a good neg by comparing it to the Bostonian which sits dowstairs, or New York Main St deli which serves reubens a few floors up -- all part of the same hotel group. And refer to the $100 Experience Credit from American Express that was wasted -- nay, upsold! -- to two hungry jetlagged Brooklynites in an egregious display of totalitarian anti-foodie sentiment, and they were even out of roasted pigeon. Worse than the minibar!

CORRECTION FROM THE FIANCÉE:

The service was actually very good, responsive, and even gave us complimentary baked pear dessert with...