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 (3/10). Lobster hot and sour chilli soup was fine, the spices reasonably pungent, the lobster cooked correctly (4/10).
I was curious to compare the Peking Duck here (HK $400) to the others I have tried. As is traditional, the first serving is the skin, served in rice flour pancakes with plum sauce and spring onions, the latter neatly wrapped in a bundle by a piece of red chilli. The second serving is the duck meat served in crisp lettuce. The duck skin was fairly tender, though not a patch on that at the Summer Palace a couple of nights earlier.
Prawns with chilli sauce were tender enough, the chilli sauce slightly sweet and fairly restrained (3/10). Rice with scallops and sweet corn had good texture, the generous slices of scallops cooked fairly well (3/10). Gai lan was less good, steamed for too long with its garlic, the shoots themselves not as tender as can be found (3/10). Cold chicken with bamboo shoots was decent (3/10). The bill per person was HK$ 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.