Dubai, UAE ––Celebrate Asia’s exceptional flavours this Chinese New Year on . The upcoming Year of the Rooster, marked by characteristics that include talent, confidence and hard work, is aligned to each of Langham Hospitality Group’s three Chinese restaurants in Hong Kong. Recently crowned with Michelin stars, the Group’s Chinese restaurants are honoured for their dedication and meticulous attention to creating extraordinary dining experiences.
T’ang Court at The Langham, Hong Kong was awarded the coveted three Michelin stars; Cordis, Hong Kong boasts two-Michelin-starred Ming Court; and Yat Tung Heen at Eaton, Hong Kong showcases one Michelin star, allowing gourmands and Chinese-cuisine aficionados alike to be treated to unforgettable meals alongside the city’s vibrant New Year celebrations. Together with the service team at the restaurants, chef Tam Tung from Eaton, Hong Kong, chef Kwong Wai Keung from The Langham, Hong Kong, and chef Mango Tsang from Cordis, Hong Kong, have led their teams in achieving this prestigious culinary accolade.
Awarded for the second-consecutive year, T’ang Court at The Langham, Hong Kong hotel retained three Michelin stars in the 2017 Michelin Guide, Hong Kong and Macau. T’ang Court is one of four Cantonese restaurants in the world to receive this accolade, retaining its title on gourmet excellence. T’ang Court offers an exquisite collection of Cantonese delicacies and has won numerous international culinary awards over the years. The man behind the food is Executive Chef – Chinese Cuisine Kwong Wai Keung who has been with the restaurant since it opened in 1988. He leads his culinary team to remain true to the restaurant’s legacy of delivering fine Cantonese fare. Using only the freshest seasonal ingredients, T’ang Court’s specialties include the stir-fried fresh lobster with spring onions, red onions and shallots, as well as the baked oyster with port wine.
Experience everything The Langham, Hong Kong has to offer with the Langham Lifestyle stay package. Available for stays through with a minimum two-night booking, the package includes accommodation in a Grand City View Room, an in-room breakfast with French bubbles for two, airport transfer in a Mercedes limousine, a ride across Victoria Harbour in the Aqua Luna junk boat, and more.
The 2017 Michelin Guide, Hong Kong and Macau has, for the second year in a row, also honoured Ming Court at Cordis, Hong Kong with two Michelin stars. The restaurant profiles a sophisticated menu with an array of classic Cantonese dishes. Led by chef Mango Tsang Chiu Lit, signature dishes include honey-barbecued supreme pork loin; cod fish fillet with minced shrimp and fried spiced shrimp; chicken consommé with matsutake mushrooms and bamboo pith. Gracefully chic and adorned in champagne, mother-of-pearl and moonlit tones matched with deep, dark chocolate, Ming Court’s elegant dining room extends the hotel’s artistic essences and offers an inviting space for dining, combining modern luxury with contemporary Chinese art.
Yat Tung Heen at Eaton, Hong Kong has now been awarded the coveted one Michelin star status in the 2017 Michelin Guide, Hong Kong and Macau. This accolade affirms the destination’s reputation for authentic culinary excellence in Hong Kong. Yat Tung Heen opened in 1990 and has since flourished as a renowned Cantonese restaurant that presents an extensive menu of traditional Cantonese cuisine in elegant and contemporary surroundings, such as dim sum, double-boiled soup, fresh seafood and more. Having won the Gold Award at the Hong Kong Food Festival Culinary Awards in 1990 for Chinese Cuisine awarded by the Hong Kong Tourism Board, chef Tam Tung joined Yat Tung Heen in 1993. With 25 years of culinary experience, chef Tam successfully leads his team of talented chefs to present authentic Cantonese dishes.
For those unable to travel to Hong Kong and indulge in Langham Hospitality Group’s tantalising, Michelin-star-awarded restaurants during the Chinese New Year is celebrations, try this Peking duck recipe from three-Michelin-starred T’ang Court at The Langham, Hong Kong. This dish will delight gourmands at dining tables anywhere in the world.
Peking Duck (北京片皮鴨)
- 1 whole duck weight 2.8kg
- Ginger 50g (diced)
- Spring onion 50g (diced)
- Star anise 2 pieces
- Five-spice powder 15g
- Sea salt 100 g
- Maltose 40g
- Red vinegar 100ml
- White vinegar 30ml
- Hoisin sauce
- Red pepper garnish, sliced cucumbers, Chinese pancakes
- Mix well marinades, ginger, spring onion and star anise
- Sprinkle the mixture in the cavity of the duck
- Seal the duck with a needle. Pour boiling water all over the duck to rinse
- Paint the glaze onto duck skin evenly; brush all over the duck inside and out
- Leave it for 6 hours until the skin is dry and taut
- Preheat the oven to 180°C
- Roast the duck under low heat for 75 minutes
- Rotate and turn the duck every 15 minutes
- Carve and slice the duck thinly. Serve with hoisin sauce, red pepper garnish, sliced cucumbers and the Chinese pancakes