Tang Court is on the first floor of the Langham Hotel in Kowloon. The dining room is smart if nondescript, with tables generously spaced. The wine list covers a wide range of growers from around the world. Cape Mentelle Cabernet Merlot 2006 is on the list at HK$ 500 for a wine that costs around HK$ 140 in the shops, Thelema Cabernet Sauvignon 2004 is HK$ 605 compared to a retail price of around HK$ 180, while Heitz Chardonnay 2005 is HK$ 605 for a wine you can buy for about HK$ 200.
Crab meat and sweet corn soup (HK$ 90) was pleasant enough, but tasted no better than the version at Royal China in London. It also lacked salt, which apparently reflects local tastes (13/20). Lobster hot and sour chilli soup was fine, the spices reasonably pungent, the lobster cooked correctly (14/20).
I was curious to compare the Peking Duck here (HK $400) to the others I have tried. As is traditional, the first serving is the skin, served in rice flour pancakes with plum sauce and spring onions, the latter neatly wrapped in a bundle by a piece of red chilli. The second serving is the duck meat served in crisp lettuce. The duck skin was fairly tender, though not a patch on that at the Summer Palace a couple of nights earlier.
Prawns with chilli sauce were tender enough, the chilli sauce slightly sweet and fairly restrained (13/20). Rice with scallops and sweet corn had good texture, the generous slices of scallops cooked fairly well (13/20). Gai lan was less good, steamed for too long with its garlic, the shoots themselves not as tender as can be found (13/20). Cold chicken with bamboo shoots was decent (13/20). The bill per person was HK$ 1020 with a moderate bottle of wine.
Service was fine, if a little harried at times. The cooking was pleasant enough but the notion that this is two Michelin star level is, frankly, laughable.
Further reviews: 13th Jul 2016
Richard
I am not sure why you would pick "peking" duck as a comparison dishes in Cantonese restaurant because "peking" duck is not a cantonese dish. It is like going to a French restaurant and rating the restaurant based on how good their fish and chips is. Chinese cuisine is divided to eight to ten major different regional cuisine as distinctive as the difference between French and Turkish cuisine. http://en.wikipedia.org/wiki/Chinese_cuisine The problem is actually why the restaurant offer a combination of cuisine types to begin with (Imagine a restaurant offering Italian/French/Spainish in London). This is quite a disturbing trends in restaurants in Hong Kong where they tried to please every palate but diluting their core competency. This is unfortunately a sad truth of the culinary scene. Well informed diners usually pick dishes they know the restaurant is known for. For example, all the dishes you ordered from Tang Court are unfortunatley placed in the menu primarliy catered for uninformed tourist who in general are not as demanding. Having been to Tang Court many times and I can assure you that the kitchen has the ability to produce 2 star quality meals. However, if I ordered the same dishes you did and based on the pictures you shared, I would have the same rection or probably even more outraged.