Answers from Our Experts (1)
Both of the lead chefs at Tang Court, Kwong Wei Keung and Tony Su, focus on using seasonal ingredients and presenting dishes with a fresh, clean and delicate plating style. The food here is presented in a refined and modern way. While the plating might have a contemporary spin, the Shanghai restaurant’s Chinese cuisine is authentic and traditional. That means the Cantonese dishes — known for light sauces and cooking techniques — let the quality and freshness of the ingredients shine through, while the Shanghainese fare emphasizes fresh fish and seasonal vegetables. In addition, chef Su is particularly interested in developing healthy dishes, using less salt and oil than typical preparations.