Exquisite, delicious and healthy, the new green menus at T’ang Court at award-winning The Langham, Hong Kong—helmed by Chinese master chef Kwong Wai Keung— introduces their rendition of Cantonese favourites with a plant-based twist. The dishes include OmniPork with fungus and coriander soup, sautéed OmniPork strips with wheat gluten, celery, red and yellow bell pepper, sautéed OmniPork with pine nuts wrapped in lettuce, pan-fried OmniPork with water chestnut, Chinese celery and mushroom cake, and Inaniwa noodles with shredded OmniPork, gluten and dried bean curd paste.