The Langham‘s two Michelin-starred restaurant, T’ang Court, promotes sustainability with new waste-reducing staff attire and introduces an environmentally conscious menu
The restaurant will debut environmentally conscious garments worn by the staff in its continuing commitment to sustainable conservation on 4 November 2015. The uniform is designed by Victor Chu, winner of The EcoChic Design Award 2014/15 second prize, using textile waste-reducing material that reflect the Inspired by China’s imperial Tang dynasty.
Female jackets are designed without lapels or pocket flaps and select male shirts have shorter stand-up collars as opposed to a traditional turnover style to reduce the use of additional material. Cut-offs from garment production were incorporated into the uniforms collars and pockets to ensure minimal fabric wastage.All staff uniforms are laundered using environmentally safe dry cleaning solutions which use water-soluble detergents in place of traditional heavy chemicals. Outdated and end-of-life uniforms are donated to charity.
T’ang Court continues the celebration with an environmentally conscious menu where guests can choose a vegetarian only a la carte option or a six-course set menu. Available on Mondays and Fridays for lunch, featured dishes on the a la carte menu include the Stuffed Tomato with Stir-Fried Mixed Mushrooms, Fungus and Black Truffle in Pumpkin Soup and Glutinous Dumplings filled with Guava and Coconut served with chilled Guava Jelly. As for the set menu, highlights are the Sautéed Macadamia Nuts, Water Chestnuts and Mushrooms in a Taro Nest and the Double Boiled Soup with Bamboo Fungus, Chinese Cabbage and Japanese Cepe Mushrooms. All ingredients from the menu are locally sourced to reduce carbon dioxide emissions.
The six-course set lunch menu is priced at HK$280 per person, subject to 10 per cent service
For reservations and enquiries, please call 2132 7898 or email firstname.lastname@example.org.
Address: T’ang Court, The Langham, 8 Peking Road, Tsim Sha Tsui
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