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China Tang’s seasonal fall menu showcases succulent lobster and premium beef

If you’re looking for somewhere special to celebrate the holiday season or treat visiting family from out of town, look no further than China Tang, operated by Lai Sun Dining and designed by the late Sir David Tang. With its opulent, meticulously curated interiors and aura of old-school Shanghai glamour, China Tang has managed to maintain its reputation over many years as one of Hong Kong’s premium fine dining Chinese institutions.

Ahead of China Tang opening its first US venture in MGM Grand Las Vegas in January 2018, the modern Chinese restaurant is dishing up a little taste of Sin City with a Vegas-inspired collaboration between two of its esteemed chefs, Group Executive Chef (Chinese Division), Albert Au Kwok Keung, and newly joined China Tang Executive Chef Larry Ng Wai Kwok.

China Tang
Group Executive Chef (Chinese Division), Albert Au Kwok Keung (left), and newly joined China Tang Executive Chef Larry Ng Wai Kwok (right).

The fall specialties at China Tang feature the premium ingredients of the season. Seafood lovers will want to get their lobster fix before the season runs dry with China Tang’s wok-fried lobster with spring onion and pear (HK$698), an authentic Chinese dish where all the ingredients are flash-fried together briefly in the pan with a splash of cognac to draw out their aromas while preserving the integrity of each individual component. The juicy, succulent lobster is served whole with its shiny shell, with the sweet lobster meat pairing perfectly with the still-crisp vegetables. 

China Tang
China Tang takes advantage of the tail-end of lobster season to showcase the succulent crustacean.

Those craving a meat fix can round out the surf ‘n’ turf combo with the crispy juicy stewed Wagyu beef (HK$598), a labour-intensive dish which requires 12 hours of cooking time. The Wagyu is treated in a series of steps to reach the final result of mouthwatering, fork-tender meat: First, it’s marinated with an assorted veggie broth and mixed herbs for eight hours, then it’s stewed for another four hours, and finally baked until it turns a delicious golden brown. Crisp on the outside and juicy and tender inside, the premium beef boasts a wonderfully caramelised crust, presented with crispy tofu to balance out the fattiness of the meat.

China Tang’s crispy juicy stewed Wagyu beef.

The lobster and beef dishes can be enjoyed as part of the seasonal menu alongside China Tang’s premium signatures including siu mai topped with abalone, glistening char siu, and crystal prawns with lobster bisque.

China Tang, 4/F, Landmark Atrium, 15 Queen’s Road Central, Hong Kong, +852 2522 2148

Leslie Yeh
Editor in Chief
Having worked as a lifestyle editor for almost 10 years, Leslie is thrilled to be writing about the topic she loves most: wining and dining. When she's not out pounding the pavement for the latest new restaurant opening or tracking food trends, Leslie can be found at home whipping up a plate of rigatoni vodka and binge-watching Netflix with a glass of Sauvignon Blanc in hand.
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