China Tang Landmark China Tang Landmark
Dish photo is for reference only

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.

$1,527.00 八道菜菜單 (每位)8-course Menu (per head)
Price including 10% service charge, tea and condiment charge
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Dish photo is for reference only. Restaurant will have the right to change the dishes or ingredients according to the supply of ingredients on the day.
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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:

餐廳電話:2522 2148