Three years after Sir David Tang's fine dining restaurant China Tang opened in The Landmark Atrium in Central, Hong Kong, a second outlet in Tsim Sha Tsui's Harbour City has opened its doors.
Conceived and designed by Sir David Tang, the restaurant offers Canton, Jiangsu and Beijing cuisines including dim sum and barbecue dishes. At the helm is award-winning chef Albert Au Kwok Keung who will be joined by chef Mak Hin Kuen, chef Angus Ye and chef Tony Chao. An array of dim sum, and barbecue dishes feature on the menu including barbecue pork, honey-glazed chicken liver skewers with pork belly, and traditional Beijing roasted duck. Cold dishes include marinated shrimp with "Far Dew" wine and plum; red wine flavoured goose liver terrine; and double-boiled pig's lung soup with almond and heart of greens.
Decorated in a sophisticated Chinoiserie style, elegant fixtures include an East-meets-West stained glass pagoda. The bar and lounge offers colourful, floral embroidered couches and cushions featuring European-style interpretations of Chinese floral patterns. In the dining room, plush carpets are complemented by burnt orange fabric chairs and offer a sweeping view of Victoria Harbour.
For intimate business functions, the new restaurant features five private rooms that follow the tasteful decor of the restaurant.
China Tang is open seven days a week for lunch and dinner with a bar and lounge that is open until late.