China Tang Landmark China Tang Landmark
Dish photo is for reference only
菜式相片只作參考用途

Chef Menex Cheung

Executive Chef and Chef de Cuisine, Menex Cheung, who has helmed the kitchen and introduced a brand new dining experience to the discerning guests of China Tang Landmark since 2019. Menex began his 20-year culinary career in Hong Kong. Since then, it has taken him to leading restaurants at five-star hotels in Shanghai, Beijing and Hohhot (Inner Mongolia). Chef Cheung has developed extensive knowledge of traditional Chinese cuisine and a repertoire that highlights Cantonese, Sichuan, Shandong and Beijing flavour profiles and techniques. Inspired by his travels and personal experiences, he is honoured to present his signature dishes that celebrate a unique fusion of China’s distinct regional cuisines, prepared from his distinct culinary perspective.


China Tang Omakase

China Tang Reinvents and Recreates Traditional Dim Sum

Chef Menex Cheung from China Tang had given some playful twists on dim sum by transforming several traditional dim sums into delicate dishes. Taking the original “Jumbo Chicken Bun” as an example, it is usually stuffed with Chicken, mushrooms and pork. Chef Menex elevated it to an affluent version by using Buddha Jumps Over the Wall’s ingredients including dried abalone, sea cucumber and fish maw and Ping Yuen Chicken, based on the cooking method of Prosperity Chicken.

Another upgraded dim sum is one of our signature dim sums - "Steamed Minced Beef Balls", Chef Menex changed the cooking method to Deep-fried, replaced the beef with Wagyu beef, added the 30-year-old dried tangerine peel and then stuffed in Yuba. Other elevated dim sum dishes include Rice Flour Rolls with Shrimp, Quail Egg Dumpling, Turnip Cake with Air-dried Meat, Xiaolongbao and Deep-fried Sesame Balls etc.

日期:  
$1,527.00 八道菜菜單 (每位)8-course Menu (per head)
價錢已包括10%服務費及茶芥
Price including 10% service charge, tea and condiment charge
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China Tang was founded by Dr Peter Lam Kin-ngok, a renowned gourmand and fine-dining connoisseur, and the late Sir David Tang Wing-cheung. First opened in 2013 inside the Landmark, the restaurant became instantly iconic with its intricate design details reflecting the sensibilities of our two founders, with hand-painted and embroidered tapestries, classic thread-bound manuscripts, modern artwork and Art Deco accents exuding an inimitable modern Chinese style. Embracing a core ethos of using all-natural ingredients with no additives or MSG, our menu offers a vibrant exploration into the diverse foodways of China, highlighting classic Cantonese dishes while nodding to the flavours of Sichuan and Beijing. To this day, China Tang embodies Dr Lam’s strict “ingredients first” philosophy; from organic local produce and fresh seafood to quality seasonal ingredients imported from around the world, everything is hand-picked at peak quality for superior flavour and texture. Our chefs continue to experiment and push the boundaries of traditional Chinese cooking techniques, while ensuring that each dish is not only delicious but healthy and nutritious as well.

Restaurant Address:Shop 411-413, 4/F, Landmark Atrium, 15 Queen’s Road, Central, Hong Kong
Restaurant Tel: 2522 2148
Restaurant Website: https://chinatang.com/landmark-hongkong
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唐人館由華人世界首屈一指的美食家林建岳博士和已故鄧永鏘爵士攜手創辦,於2013年在中環標誌性建築置地廣場隆重開幕。店內裝飾以中國傳統藝術為主題,並反映了兩位創辦人的超卓品味,把華麗的設計風格收斂於不凡細節中:人手繪製和刺繡的牆紙、古典線裝書、當代藝術品等,完美結合濃厚中國元素與時代氣息。顧名思義,唐人館是一家為食客帶來精細中國菜的高級餐廳,菜單以粵菜為主打,同時不乏其他菜系如川菜、京菜等菜式的選擇。貫徹創辦人之一,林建岳博士的美食家精神,唐人館對於出品有一套嚴格標準:「食材優先」是唐人館宗旨,不管是本土有機農產品和新鮮水產,又或是來自世界各地的時令優質食材,務求精挑細選;烹調方面,廚師團隊精益求精,而且絕不採用任何食物添加劑和味精,確保客人吃得自然又健康。

餐廳地址:香港中環皇后大道中15號置地廣場4樓411-413號
餐廳電話:2522 2148
餐廳網頁: https://chinatang.com/landmark-hongkong