Island Tang Hong Kong

Tang Island | Hong Kong Tatler

Like the other David Tang Tunisian aircraft project (Shanghai Tang, China Club), Island Tang is wonderfully decorated with nostalgia of ancient Hong Kong like images of an airplane that flies over Kowloon to the old Kai Tak International Airfield. However, with the sluggish overhead ventilators, the convenient bay leatherseats, and the glasswalls, Island Tang also has the atmosphere of a brass band, albeit a China one.

The Tang Island menus are not very large and include all of Canton' favorites such as roasts, potatoe and, unfortunately, a large number of seafood cuisine. When having dinner there, one should not miss the two typical prawn balls (har gau) and egg roll.

Shrimps may be delicate, but they are perfect crisp with a thin and lightweight shell. Elderly rollers are crisp and warm, and the extraordinary stuffing with tartar gives them deep. When more of a meatsater, the roasted goesose is exquisite, with a tasty oily coating under the scrumptious hide and lots of game odor.

Crunchy poultry is also good: the poultry is crisp, but it is a little salty, making it hard to consume without it. Grilled pig meat (char siu) is more disappointing: Although we wanted a fatter slice, it came skinny but delicate. The best dish we had was the absalone and the chicken: thick in consistency with many delicate chickens swimming around, could have made it with more scallions, but is completely sufficient without.

For desserts Island Tang offers besides the common kinds of eggnog puddings and beans also other interesting products like coffees and chocolate puddings or ice cream. Island Tang's wines are primarily aimed at bottlers, with a choice of the best Bordeaux wines and good years from Romanee-Conti and Opus One.