T'ang Court

T'ang Court, inside The Langham Shanghai Xintiandi in Huangpu district, holds two Michelin stars for Cantonese cuisine under executive chef Tony Su, part of the T'ang Court brand that originated in Hong Kong and has been replicated with consistently high standards in select cities. The menu centers on refined Cantonese technique applied to dishes like roasted Peking duck carved tableside, wok-fried Wagyu beef, and braised abalone priced at market rate for special occasions. The dining room draws on Tang Dynasty-inspired design, with rich red and gold detailing, ornate screens, and formal table settings that place it firmly in the city's upper tier of Cantonese fine dining; noise levels stay low and service is highly formal, befitting the two-star rating. Private rooms overlooking the Xintiandi district are available for group dining and are especially popular for business banquets and celebrations. The wine list is extensive, with a focus on labels that complement the kitchen's roasted meats and delicate seafood preparations, and staff can advise on pairings for both the tasting-style set menus and à la carte selections. Reservations well in advance are necessary, particularly for weekend dinner and for the private rooms, which book out quickly given their limited number and desirable Xintiandi views. As one of only a small number of two-Michelin-star restaurants in Shanghai, T'ang Court is a frequent choice for diners specifically seeking top-tier Cantonese cuisine rather than the city's more common Shanghainese or international fine-dining options.