Executive Chinese Chef Wong Chi Fai at T’ang Court at The Langham Hong Kong
Credit The Langham Hong Kong
Executive Chinese Chef Wong Chi Fai’s multi-award-winning menu at the iconic T’ang Court at The Langham Hong Kong.
Chef Wong Chi Fai, a celebrated artist of Cantonese cuisine, has played a central role in shaping the award-winning gastronomy at T’ang Court at The Langham, Hong Kong for more than two decades. Renowned for his unparalleled flair and precision, Chef Wong fuses traditional techniques with innovative flavor combinations, offering a distinctive take on the centuries-old traditions of Cantonese cuisine.
T’ang Court at The Langham, Hong Kong – Baked-stuffed-crab-shell-with-crab-meat-onion-and-cream-sauce
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T’ang Court Cantonese Restaurant at The Langham Hong Kong
Credit The Langham Hong Kong
The elegant two-story venue, decorated in deep burgundy and gold, invites guests to experience the rich tastes of classic Cantonese cuisine through a refined showcase of gourmet dishes.
T’ang Court at The Langham, Hong Kong – Steamed dumpling filled with shrimp and conpoy.
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T’ang Court at The Langham, Hong Kong – Stir-fried diced Japanese Wagyu beef with spring onion and wasabi.
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Artistry and creativity, rooted in rich heritage and a connection to contemporary art, align with Chef Wong’s vision of delivering the best service and execution for his Cantonese fare, with menu highlights such as Steamed Fresh Lobster and Egg White with Supreme Shrimp Broth; Crispy-fried Chicken filled with Shrimp Paste, Perilla Leaf, and Black Truffle; and Pan-fried South African Abalone with Supreme Soy Sauce, served with Braised Crispy Rice with Preserved Vegetables.
T’ang Court Cantonese Restaurant at The Langham Hong Kong
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T’ang Court at The Langham, Hong Kong – Sautéed prawn and crab roe with golden-fried pork and crab meat puff
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He began his career at T’ang Court in 2000 as a Junior Chef and advanced rapidly under the mentorship of Master Chef Kwong Wai Keung, becoming an Executive Chef in 2018. Known for his skill in traditional flame-cooking methods, Chef Wong specializes in maintaining the freshness and flavor of seasonal ingredients and capturing wok hei—the distinctive smoky aroma that highlights a Cantonese chef’s craft.
T’ang Court at The Langham, Hong Kong – Stir-fried fresh lobster with spring onion red onion and shallot
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T’ang Court at The Langham, Hong Kong – Steamed dumpling filled with shrimp pork and bamboo shoot
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T’ang Court highlights its seafood delicacies, including its signature Baked Stuffed Crab Shell with Crab Meat, Onion and Cream Sauce, which features a hollowed crab shell stuffed with meat from up to five crabs. Equally revered is the Stir-fried Fresh Lobster with Spring Onion, Red Onion and Shallot – a fragrant harmony of three types of onions and tender lobster, expertly cooked in a hot wok imbued with wok hei: the sensation of ingredients quickly seared and tossed in the wok, a concept that epitomizes the alchemy of Cantonese cuisine.
T’ang Court at The Langham, Hong Kong – Baked pastries filled with fish maw and mushrooms topped with whole abalone
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Executive Chinese Chef Wong Chi Fai at T’ang Court at The Langham Hong Kong
Credit The Langham Hong Kong
Executive Chinese Chef Wong Chi Fai comments: “It’s been a remarkable journey in the past 17 years with T’ang Court, and it is a great honor to be acknowledged by the MICHELIN Team once again with their highest accolade for the 10th consecutive year. We are thankful for all their support. It requires a huge joint effort between the kitchen and the operations teams to ensure the most enjoyable experience for our guests, and this has been T’ang Court’s ethos, and we will continue to be for the future.”
