China Tang at The Dorchester will celebrate the Chinese New Year of the Pig in the customary exuberant style of its late founder David Tang, when the restaurant hosts an eight- and 10-course banquet (at lunch and dinner) on February 4 and 5, where head chef Chong Choi Fong has devised a menu featuring dishes symbolic of wishes or hopes for the coming year.
The feast (£128 per person for eight courses or £188 for 10) promises such delights as siu mai dumplings with preserved oyster and sea moss (emblematic of good times and prosperity); deep-fried lobster claw and stir-fried lobster tails with gai lan (presented under the auspicicious The Dragon Rules Over Four Seas); seafood three-treasure soup (representing great success in one’s endeavours); and a traditional Chinese sticky coconut rice cake (symbolic of progress in the coming year). The menu can also be upgraded with the addition of suckling pig or fresh abalone – associated with affluence and fortune (price on enquiry; 24 hours’ notice required).
The venue will be lavishly decorated for the occasion, and lion-dance performers will entertain guests, who will also be presented with Lucky Tangs fortune cookies, providing them with the opportunity to win prizes such as a bottle of champagne or a set lunch for two.
Additionally, until February 10, China Tang will offer a Chinese New Year selection alongside its à la carte menu including delicacies such as stuffed daikon with dry scallops and sea moss; steamed grouper wrapped with lotus leaf; and Cantonese-style wagyu beef fillet with sautéed onions (£12-£108). For those who plan to toast the New Year, the drinks selection features the Whistling Pig cocktail – a blend of WhistlePig rye whiskey, Campari, sweet vermouth and Redeye bitters served in a martini glass with a slice of bacon to garnish (£16).