Kwong Wai-keung, chef, T'ang Court

The kitchen has also prepared three of its legendary homemade puddings－traditional New Year Pudding (HK$168), classic Turnip Pudding with preserved meat (HK$188) and Taro Pudding filled with conpoy and dried shrimp (HK$188)－with carefully sourced ingredients for taking home and sharing with family and friends.

The festival menu is available from Monday through Feb 14, while puddings can be ordered through Sunday.

I stopped by the restaurant for lunch last weekend to sample some of Kwong's classic creations, including the baked seafood rice with cream sauce in crab shell, a dish that requires elaborate preparation but so popular it will never leave the menu. Between the elaborate presentation in a shiny crab-like plate and the creamy smoothness of the dish, it was easy to see why. The sauteed prawns and crab roe with golden-fried pork and crabmeat puffs are also fan favorites, while a new "green menu" is an area that allows Kwong to experiment a little, with such gems as a stuffed tomato with stir-fried mixed mushrooms, fungus and black truffle in pumpkin soup.

The signature dessert was a little something old, something new. Sago with lotus seed paste was baked as a pudding, lightly toasted on top and a silky treat at meal's end.

Innovation meets tradition? Yes, and sometimes such a meeting includes a bright extra star from Michelin.

If you go

T'ang Court

1/F & 2/F at The Langham, 8 Peking Road, TsimSha Tsui, Kowloon district, Hong Kong 852-2132-7898.