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Tang Court Hong Kong

Tang Court (Hong Kong) is a hallowed sanctuary for Cantonese food lovers in the Chinese territory, having clinched 3 Michelin stars for 9 consecutive years at press time. Executive chef Wong Chi Fai, who is best known for his classical signatures like braised pork with preserved vegetables and baked stuffed crab shell with crab meat, has been holding down the fort here since 2021.Despite the accolades, the cuisine here is presented with surprising simplicity. “The most important task for a chef is to make sure the food we serve is tasty regardless of the price. Diners may have higher expectations for fine dining restaurants as we offer a more elevated experience but for me, food quality and consistency is my priority. Wong’s menu and entrees all read and taste quintessentially Cantonese. There is no pretense to what he sets on the table - the roast goose, stuffed beancurd and braised abalone noodles et al are heavenly in taste but earthy in presentation. There are no fancy makeovers for the classics here. 

Fu chun ju Beiijing

While simplicity is a cherished ethos, there is a constant predilection for refined simplicity. Fu Chun Ju (Beijing) is a popular 1 Michelin star Cantonese restaurant with executive chef Waikit Yeung at its helm since 2017. The menu he curated for the restaurant is sterlingly Cantonese and elegantly presented, minus the decorative fuss. The standout dishes are his Sliced Pork with Taro, steamed Qing Yuan chicken, and a deceptively simple crispy beancurd. “In my opinion, innovation is essential in every industry. Fine dining Chinese cuisine offers unique cultural and sensory experiences, but at its core, it is still about meeting the diverse needs of the general public. I tend to lean toward traditional flavours, but these are the flavours that I understand and personally connect with. Most people will ultimately return to the flavours of their childhood despite trends and fads.”

FAB Hotels Asia 100 by Le Concierge Orient

东方礼宾

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