In order to ensure T’ang Court is the most respected restaurant in the city for Cantonese delicacies, The Langham, Shenzhen recently hired Chef, Tan Guo-sheng, as Executive Chef in Chinese Cuisine. With extensive experience in the F&B industry, Chef Tan has worked with gourmet food for over 30 years, having served in numerous luxurious international chain hotels and high-end private clubhouses throughout the world. While working in Manila, he cooked for the heads of state of various countries from the Asia-Pacific Economic Cooperation (APEC) forum. His loyal supporters include the former president of the Philippines and his friends and relatives, as well as royalty from the United Arab Emirates, who especially favour his Chinese cuisine. Chef Tan’s superb culinary skills and dishes have earned him numerous awards and accolades, including the Hong Kong Culinary Competition’s Gold Award and Chef of the Year by the Middle East Hotel Awards.
Born into a family of chefs, Chef Tan grew up learning about a wide variety of cuisines and visiting a great number of restaurants in his childhood, which cultivated strong sentiments and strict requirements for food. Despite learning many different cooking styles, including foreign cuisine, he still prefers traditional Cantonese cuisine, whether stir-fried, pan-fried, stewed, deep-fried, boiled, simmered or braised. It’s his firm belief that changes to Cantonese cuisine can only be made based on a solid foundation, and that innovation should not deviate too far from the original. With this culinary philosophy, Chef Tan has successfully interpreted the essence of Cantonese cuisine by creating outstanding, timeless dishes.
“The Langham Hospitality Group has a long history, which incorporates classic European traditions with innovative styles. As the group rapidly expands, I believe there is enormous potential for me to improve myself,” stated Chef Tan on becoming a member of The Langham, Shenzhen. Chef Tan also revealed that he and his team would showcase the tradition of Chinese cuisine in diversified ways, so as to pass on the legend of T’ang Court’s as a Michelin-starred restaurant.
Comprised of exquisite specialties and award-winning Michelin Star cuisines, new dishes highly recommended by Chef Tan includeScrambled egg white with fish maw and matsutake , Sauteed scallops with spicy sauce, Pan-fried king prawn with spicy chili sauceand Quick-fried black pork with shallot and black bean sauce.The following signature dishes from T’ang Court in Hong Kong are sure to impress Shenzhen connoisseurs with a brand-new dining experience as well: Stir-fried Fresh Lobster with Spring Onions, Red Onions & Shallots, Sautéed Prawns & Crab Roe with Golden-fried Pork & Crab Meat Puffs, Sautéed Prawns with Golden-fried Taro Puffs filled with Shrimp and Pan-fried Salmon Fillet with Salmon Taro Puffs.