Enjoy flavors of spring at T’ang Court with freshest seasonal ingredients and timeless culinary techniques.
Bean curd sheet filled with kalimeris and pine nuts
Marinated bamboo shoot with cordycep flower
and spring onion
Double-boiled superior soft-shelled turtle soup with wolfberry
Sautéed soft-shelled turtle rim with lettuce
Wok-fried beef with peanut sprout
Braised sea eel with shallot in casserole
Sautéed bamboo shoot with bacon
Roasted pigeon with citronella
Ice jelly with fruits
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