China Tang Grand Return – A Modern Reinterpretation of Timeless Chinese Gastronomy

The iconic China Tang has reopened after two months of meticulous renovation and preservation work, welcoming guests with a refreshed and elegant ambiance. This landmark restaurant seamlessly preserves its rich cultural heritage while integrating contemporary design elements, creating a sophisticated and comfortable dining experience. Executive Chef Menex Cheung, renowned for his exceptional culinary skills, unveils a new menu that masterfully combines the essence of Cantonese, Sichuan, and Beijing cuisines. A discerning selection of premium fresh ingredients and inspiration drawn from his extensive global travels, Chef Menex Cheung presents a collection of innovative dishes that reflect his unique vision, reinterpreting classic delicacies with bold creativity to deliver an unparalleled gastronomic adventure.

China Tang Presents a Collection of Innovative Chinese Culinary Creation 

To celebrate the grand return of China Tang, Chef Menex Cheung showcases his profound culinary expertise and boundless creativity, crafted an exquisite array of innovative dishes.

Roasted Squab Flavoured with Aged Tangerine Peel (HKD $288)，using the classic “Pipa” traditional roasting technique, opened up the poultry from the middle and secured it with the metal skewer, which is shaped like the classic Chinese music instrument, the pipa for its name. Selects 45-day-old, weighted 12-taels pigeons for its perfect balance of tender meat and succulent fat. Marinated for 12 hours with a house-made 35-year-aged Dongjia tangerine peel sauce, formed into pipa-shaped like with the special tool after deboning, air-dried after a special coating on its skin to reach the perfect crispy. Cooked to order over 18-22 minutes, served with fragrant 5-year-aged  Xinhui tangerine peel, elevated flavour with the additional tangerine aroma.