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Tang Court’s two executive chefs lead the kitchen in tandem to turn out authentic Shanghainese, Sichuan and Cantonese dishes. Originally hailing from Hong Kong, chef Kwong Wei Keung has more than 35 years of culinary experience and is an expert in traditional Cantonese cuisine. He also created the dishes at Tang Court’s sister location in Hong Kong. His partner, executive chef Tony Su, is in charge of the Shanghainese cuisine at the restaurant along with the Chinese menus found elsewhere in the Four-Star Langham, Xintiandi. Su, who has spent more than 19 years in the kitchen, worked at Grand Hyatt Shanghai and Four Seasons Hotel Shanghai before joining the Shanghai restaurant at The Langham.