T'ang Court

The dining room with six smartly dressed tables may seem a bit understated when compared to the opulent corridor of private rooms, but the charm and professionalism of the staff will soon put you at ease. From time to time, the head chef adds new items to the menu – fried dumplings stuffed with shrimp and crab meat are dainty packets of umami; wok-fried prawns in black soya sauce win diners’ hearts thanks to exquisite knife work and springy flesh.

Location and private-dining scale on the 5th floor

• T’ang Court is located on the 5th floor of The Langham, Shanghai Xintiandi.
• The dining space comprises an 18-seat à la carte area and private dining rooms that can accommodate up to 90 guests; private tastings are available for groups of 5+ in private dining rooms.

Forbes Travel Guide Four-Star status in 2025

• The restaurant has been recognized as a Forbes Travel Guide Four-Star Restaurant for 2025, highlighting its sustained luxury and service quality.

Noteworthy signatures and a Shanghai three-Michelin-star legacy

• T’ang Court is widely cited as one of Shanghai’s early three-Michelin-star Cantonese restaurants, underscoring its prestige among haute Cantonese dining. Its desserts and presentations are renowned for drama, including the signature swan lava crisps and a mango-sorbet dessert served with a mango-sorbet shell and a dry-ice “swan quicksand” effect.

Signature Ingredients

• Matsutake mushrooms and morels: Featured in the dish Matsutake Morel in Clear Soup, this rare pairing of matsutake mushrooms and morels showcases the restaurant’s luxurious, earthy Cantonese flavor profile and its emphasis on sourcing exceptional fungi to impart deep aroma and umami.
• Abalone: A hallmark of premium Cantonese cooking, abalone appears in delicate preparations such as abalone and fried shrimp wontons. Its luxurious texture and signature oceanic sweetness epitomize the restaurant’s commitment to top-tier seafood ingredients.
• Fresh crab meat: Used in refined preparations like Fresh crab meat and egg white braised greens, highlighting the sweet, tender crab meat and the chef’s ability to elevate seafood with subtle sauces and elegant textures.
• Lobster: A staple of the high-end Cantonese repertoire, with dishes such as crispy fried lobster with three scallions. Lobster represents the restaurant’s celebration of luxurious crustaceans and precise wok techniques to maximize sweetness and succulence.
• Shrimp roe: Featured in Sautéed shrimp king with shrimp roe and green onion, where shrimp roe enhances the briny sweetness and luxurious mouthfeel of crustacean dishes, underscoring meticulous seafood preparation.
• Three scallions (scallion-based preparations): A distinctive Cantonese flavor element highlighted in signature preparations (e.g., lobster with three scallions), where the scallions provide bright aromatics that lift seafood and meats with a clean, crisp finish.
• Flame-wild black pork: A signature pork preparation using prized black pork with a dramatic flame-seared finish to achieve a crisp exterior and juicy interior, reflecting premium meat quality and bold technique.
• Mango desserts and sago-based creations: Desserts such as mango sago with swan quicksand crisps and the mango sorbet-crusted “lava” presentation demonstrate the restaurant’s signature use of ripe mango, textural play, and inventive dessert storytelling that complements its savory Cantonese repertoire.