The Langham, Shenzhen recently hired Chef, Tan Guo-Sheng, as Executive Chef in Chinese cuisine.
Upholding the outstanding reputation of the Michelin Starred T’ang Court in Hong Kong, T’ang Court at The Langham, Shenzhen incorporates modern style with ingenious culinary skills, offering guests the distinctive essence of traditional Cantonese cuisine. With Chef Tan’s participation, T’ang Court launched a new menu in April 2013.
In order to ensure T’ang Court is the most respected restaurant in the city for Cantonese delicacies, The Langham, Shenzhen recently hired Chef, Tan Guo-Sheng, as Executive Chef in Chinese cuisine. With extensive experience in the F&B industry, Chef Tan has worked with gourmet food for over 30 years, having served in numerous luxurious international chain hotels and high-end private clubhouses throughout the world. While working in Manila, he cooked for the heads of state of various countries from the Asia-Pacific Economic Cooperation (APEC) forum. His loyal supporters include the former president of the Philippines and his friends and relatives, as well as royalty from the United Arab Emirates, who especially favour his Chinese cuisine. Chef Tan’s superb culinary skills and dishes have earned him numerous awards and accolades, including the Hong Kong Culinary Competition’s Gold Award and Chef of the Year by the Middle East Hotel Awards.
Born into a family of chefs, Chef Tan grew up learning about a wide variety of cuisines and visiting a great number of restaurants in his childhood, which cultivated strong sentiments and strict requirements for food. Despite learning many different cooking styles, including foreign cuisine, he still prefers traditional Cantonese cuisine, whether stir-fried, pan-fried, stewed, deep-fried, boiled, simmered or braised. It’s his firm belief that changes to Cantonese cuisine can only be made based on a solid foundation, and that innovation should not deviate too far from the original. With this culinary philosophy, Chef Tan has successfully interpreted the essence of Cantonese cuisine by creating outstanding, timeless dishes.
"The Langham Hospitality Group has a long history, which incorporates classic European traditions with innovative styles. As the group rapidly expands, I believe there is enormous potential for me to improve myself,” stated Chef Tan on becoming a member of The Langham, Shenzhen. Chef Tan also revealed that he and his team would showcase the tradition of Chinese cuisine in diversified ways, so as to pass on the legend of T’ang Court as a Michelin-starred restaurant.
Comprised of exquisite specialties and award-winning Michelin Star cuisines, new dishes highly recommended by Chef Tan include Scrambled egg white with fish maw and matsutake , Sautéed scallops with spicy sauce, Pan-fried king prawn with spicy chili sauce and Quick-fried black pork with shallot and black bean sauce. The following signature dishes from T’ang Court in Hong Kong are sure to impress Shenzhen connoisseurs with a brand-new dining experience as well: Stir-fried Fresh Lobster with Spring Onions, Red Onions & Shallots, Sautéed Prawns & Crab Roe with Golden-fried Pork & Crab Meat Puffs, Sautéed Prawns with Golden-fried Taro Puffs filled with Shrimp and Pan-fried Salmon Fillet with Salmon Taro Puffs.
Scrambled egg white with fish maw and matsutake
After being soaked in water, the pine mushroom and fish maw are stewed with Yunnan ham in a savory broth. Apart from using premium ingredients, sophisticated culinary skills are required to stir-fry the egg whites. Since egg whites contain high water content, skillful control of heat and speed during stir-frying is required to achieve freshness without excessive moisture or dryness. The egg whites are finally stir-fried with the stewed fish maw and pine mushrooms, creating a nourishing dish with tantalizing flavors and rich textures.
Sautéed scallops with spicy sauce
For this dish, Japanese king scallops are chosen for their smooth texture and freshness. The scallops are then trimmed and deep-fried with a whisked egg-coating, before being stuffed with a mixture of minced prawn and meat. Stewed with seasonings, including brewer’s grains and garlic, this extraordinary dish exudes a lingering aroma and refreshing taste.
Pan-fried king prawn with spicy chili sauce
Crunchy flower prawns are used in this dish because of their light taste. Marinated with salt, then basted in oil, the prawns are finally roasted with stir-fried winter bamboo shoots, black mushrooms and a variety of spices, and other seasonings. A wonderful fragrance fills the air with the first bite and can satisfy the largest appetite.
Quick-fried black pork with shallot and black bean sauce
A healthy choice for young and old, black pork loin is tender and rich in nutrients. Ingredients such as black soya beans, garlic and spring onions make this tender meat even more fabulous. Chefs must possess expertise in controlling oil whilst stir-frying the ingredients, so that the pork loin is not too oily and stays tasty and tender. With a taste that’s hard to forget, this dish is perfect with red and green bell peppers.
Stir-fried Fresh Lobster with Spring Onions, Red Onions & Shallots
Lobster is always the top ingredient in sumptuous feasts. Australian Rock Lobster has long had a reputation for sweet and fresh flavours. Among all cooking methods, stir-frying with onions best enhances the freshness of lobsters. Despite the uncomplicated cooking processes, the major challenge is to keep the lobster fresh with well-controlled heating. The lobster must first be stir-fried with warm oil until golden brown, before stir-frying three of the most common onions in Cantonese cuisine - spring onions, red onions and shallots. Lastly, the lobster and onions are quickly stir-fried with a secret sauce, creating a savory and refreshing flavor.
Pan-fried Salmon Fillet with Salmon Taro Puffs
Chinese preserved tofu and tender salmon are ingeniously paired together in this dish to deliver a novel flavor and rich texture. The salmon is coated with a thin layer of cornstarch to lock in moisture during deep-frying before being marinated with rose preserved tofu sauce until the aroma has permeated into the fish. It is then flambéed with white wine at the table for a dazzling presentation and mouth-watering aroma. This dish is also called “Honeycomb Salmon”, as it is served with a honeycomb-like decoration.
T’ang Court also offers a vast array of delicate dim sum and four exclusive business set menus. From now until June 30th, guests can enjoy a 30% discount on lunchtime dim sum. Guests looking for an intimate dining experience can choose from one of T'ang Court's eight private dining rooms. Elegant and exclusive, these discreet havens are the ideal venues for business dinners, romantic rendezvous or family gatherings. For reservation and more information, please call 8828 9888 ext 8923.
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