T’ang Court has spent more than a decade holding three Michelin stars at The Langham Hong Kong, with a menu that puts refined Cantonese cooking and tradition ahead of spectacle.
Executive chef Wong Chi Fai has been at the restaurant for over 25 years, overseeing dishes that draw on classic Cantonese cooking while meeting the demands of a hotel’s fine-dining room. The baked stuffed crab shell is one of those long-standing dishes.
The inspiration was not to reinvent crab, but to simply remove the inconvenience that can come with eating it. As Wong puts it, “almost everyone loves the delicate sweetness of fresh crab”, but extracting the meat from a whole crab “can be a messy, tedious affair that interrupts the flow of a meal”. The dish began with a straightforward question: “How can we elevate this experience so our guests can enjoy the pure, unadulterated luxury of fresh crab with complete ease?”
Rather than serve the crab whole, the kitchen picks the meat, folds it through a cream sauce, returns it to the shell and bakes it. Diners still get the visual of the crab shell, but none of the mess with claws, legs or shell.
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