Tang Yuan Wang
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From the From the May 2008 Food & Wine Go List
Chinese restaurants don’t get much more imperial-kitsch than T’ang Court, with its lavish drapery, cheongsam uniform–wearing staff, garish gold and red details and massive tanks filled with live seafood. In the kitchen, the brigade of chefs uses superhot woks to fast-cook classic Cantonese specialties that feature a variety of ultrafresh seafood, most notably crab—the centerpiece of the restaurant’s signature dish.
We loved: Crab delivered on a golden crab-shaped platter.
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