T’ang Court (Hong Kong) Selected as One of the Top Ten Hotel Restaurants in the World

5 August 2002

T’ang Court, the celebrated Cantonese Restaurant at the Great Eagle Hotel Hong Kong, has been selected by the prestigious US Hotels magazine in its annual list of the top ten hotel restaurants worldwide. 

The ten winning hotel restaurants were selected by a panel of experts from over 150 nominations worldwide for their proven ability to “deliver seamless quality, creativity and high service standards over time”. 

Other hotel restaurants featured include signature outlets from top international hotels and resorts such as The Bellagio in Las Vegas, Gleneagles in Scotland and the Four Seasons Mexico City.

Says Hotels magazine of the restaurant: “Creative combinations of Western ingredients with Chinese culinary art lend an unexpected opulence to the dishes of T’ang Court.”

The restaurant is aptly named. The Tang Dynasty was a period of history when the Chinese Imperial court reached a pinnacle of elegance and sophistication - a time when artists raised complex skills developed over centuries to new levels of imaginative creativity. It was, in short, an era which perfectly expressed the values T'ang Court at the Great Eagle Hotel has come to embody over the years.

T’ang Court received a Gold Medal in Hong Kong’s Best of the Best Culinary Awards 2001, organized by the Hong Kong Tourism Board, in the Chinese Seafood Category. Also in its first issue of 2001, Travel & Leisure listed T’ang Court as one of only ten restaurants worldwide on its annual Hot List of the World’s 100 Fabulous Places and Things for 2001.

Special World’s Finest Celebration Menu for $680

To celebrate its inclusion in the Hotels magazine’s 2002 top ten, the Great Eagle Hotel has created an exclusive World’s Finest Celebration Menu. The six-course dinner, priced at $680 per person plus 10% service charge, features some of T’ang Court’s finest and most creative dishes, including a variety of award-winning items.

The menu begins with opulent Cantonese delicacies Chilled Fresh Abalone with Jelly Fish followed by Braised Shark’s Fin with Shredded Fish Maw in Shark’s Bone Soup. Next is Chef Kwong Wai Keung’s award-winning Sauteed Prawn and Crab Roe Accompanied with Golden-fried Pork and Crab Meat Puffs , which is followed by Inaniwa Noodles with Shredded Chicken in Clear Chicken Broth. The two dessert courses are Baked Fresh Egg Tartlet with Bird’s Nest and a succulent Fresh Fruit Platter.