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Seasonal dishes make up the fine Cantonese and Shanghainese menu at Tang Court. Throughout the year, new dishes are created as soon as fresh ingredients come into season. Tang Court executive chef Tony Su regularly updates the menu to showcase fresh specialty items, such as Shanghai’s famous hairy crabs in autumn or spring, summer and winter vegetables.
During hairy crab season, try the crabs at the height of their flavor at the Shanghai restaurant in dishes such as wok-fried crab leg meat with asparagus, sautéed king prawn ball with crab meat and pan-fried Shanghainese pork bun with crab meat. And if you want to try the best vegetables of the season, just ask your waiter what is freshest in the kitchen that day to hear about greens not necessarily included on the menu. The chef can cook them to order in preparations like garlic sauté or oyster sauce.