The Langham Hotel Hong Kong is located in the Michelin-starred T'ang Court Cantonese Restaurant, since 2009 began to obtain very authority of the Food Guide "Michelin Guide Hong Kong and Macau" named for the star restaurant, is now the world's five award-winning Michelin stars in one dish hall. T'ang Court elegant style, with unsurpassed workmanship chef, cooking a variety of Cantonese delicacy, to show the prosperity of the Tang Dynasty style.

The predecessor of Jiaquan Qifu restaurant is the famous "Fulinmen". The restaurant is designed in favor of traditional high-end Cantonese restaurants, with gold as the main theme and dark color ornaments interspersed with beige soft clothes. The overall atmosphere is simple and atmospheric, luxurious but not luxurious. The restaurant pays attention to the selection of food materials, delicacies from all over the world, and seasonal food materials are strictly selected. For example, Qifu"s Dried abalones are all selected by Mr. Xu Weijun, the son of the founder of Mr. Xu Fuquan, who has more than 50 years of experience, and only the dried abalone produced in Aomori Prefecture of Japan is selected. The dried abalone produced here is uniform in size, thick in flesh, clean in surface and hard in body, which is the best among abalones. Similarly, the glue is also selected by Mr. Xu Weijun himself to ensure high quality.

Haojiu Haocai, which was launched in 2005, is a high-end cuisine brand under Haojiu Haocai catering Co., Ltd. with a new style of Chaoshan cuisine with a fusion of Chinese and Western styles. In 2019, in the "2019 Black Pearl Restaurant Guide", Guangzhou"s "good wine and good Cai" restaurant won two diamonds, and Hong Kong"s "good wine and good Cai" restaurant won the third diamond. "Good wine and good Cai" has become one of the most recognized restaurants by diners, and is also praised by many gourmets as "one of the restaurants that must experience life". At the same time, Beijing"s "good wine and good Cai" are also bringing surprises to the catering industry in Beijing!

As a famous chef, he doesn"t confine his food to Italy. He likes to explore and select ingredients from all over the world But its cooking style and taste are still loyal to pure Italy, so when you taste the first dish, you can feel the Italian scenery full of birds and flowers slowly flowing into the mouth.