Named after the Tang dynasty, often characterized as the golden age in Chinese history, this hotel restaurant is richly decorated in burgundy and gold, with velvet curtains, contemporary sculptures, and generously spaced tables. Traditional Chinese instrumental music plays softly in the background.

An extensive menu, yet easy to navigate thru the pages due to suggestions from the chef and clearly defined pages based on ingredients. Dishes possess an amzing intensity of blended flavors while eluding the common trap of one ingredient overpowering the others. There is Fukkien fried rice plus minced conpoy with Chinese chives while you might opt for one of the signature dishes, such as superior shark's fin in clear soup or braised in brown sauce, drunken prawns, and one of my favorite's, the sauteed prawns and crab roe accompanied with golden-fried port and crabmeat puffs. There is also pan-fried salmon accompanied by salmon taro puffs, baked salty chicken, or baked blue point oysters with port wine. Especially recommended is the T'ang Court Three Layers, three bamboo steamers filled with scallops with crab roe, abalone with mushroom, and vegetables with Hunan ham. If the sky's the limit, dine on bird's nest and abalone. This is an example of clean, attractive Cantonese food with perfectly balanced flavors.