A new chapter for T’ang Court as The Langham’s Cantonese restaurant returns with a fresh culinary direction
There’s a new chapter unfolding behind the doors of one of the Gold Coast’s most prestigious dining rooms. On Saturday October 31, T’ang Court at The Langham, Gold Coast will welcome diners back with a new chef, a renewed culinary direction and a menu that celebrates the extraordinary produce found across Australia through the precision and artistry of Cantonese cooking.
From delicate handmade dumplings filled with Western Australian rock lobster to applewood-smoked Bangalow pork char siu and master-stock wagyu short rib, there are plenty of reasons to make a reservation.
As Australia’s only T’ang Court, the restaurant occupies a unique position in the local dining landscape, sharing its name with Michelin-starred sister restaurants in Hong Kong and Shanghai. It’s an impressive pedigree, and one that newly appointed Chef de Cuisine Mark Tumacder is eager to build upon.
Mark joins T’ang Court following a tenure at Brisbane’s Stanley, where he worked his way up to senior sous chef. The appointment marks a significant milestone in his career, giving him complete creative responsibility for a kitchen and menu for the first time. His approach is grounded in traditional Cantonese techniques, with a particular focus on handmade dim sum, barbecue and seafood.
“What I love about Cantonese cooking is how much attention it gives to the ingredient,” Mark explains. “A beautifully steamed fish can look simple, but the timing and seasoning have to be exactly right. With a dumpling, even the thickness of the wrapper can change how you experience the filling.”
That philosophy is evident throughout the new menu, beginning with Mark’s applewood-smoked Bangalow pork char siu. The Cantonese barbecue classic retains its signature sticky honey glaze, with a gentle smokiness that complements rather than overpowers the pork. Elsewhere, steamed toothfish with enoki, soy and ginger showcases the natural sweetness of the prized Australian fish.
Handmade dim sum is another highlight, with Western Australian rock lobster har gow, scallop and pork siu mai, and Moreton Bay bug and king prawn spring rolls among the offerings. There’s also king-prawn toast with truffle mayonnaise and salmon roe, alongside five-spiced barbecue duck doughnuts with hoisin and pickled cucumber for something a little unexpected.
The larger dishes are equally enticing. T’ang Court’s Peking duck is served three ways, while Moreton Bay bug XO noodles, master-stock wagyu short rib with pickled fennel and wild-caught Western Australian banana prawns with salted duck egg, curry leaves and dried chilli showcase the breadth of the menu. Live seafood tanks will feature Far North Queensland mud crab, coral trout and Tasmanian lobster.
Subscribe for updatesDessert offers the likes of matcha pavlova with lime and strawberry, coconut sago with mango and wasabi ice cream, and purple taro cheesecake with raspberry and pistachio.
For those who prefer to leave the ordering to the experts, three tasting menus offer a curated introduction to Mark’s cooking. The Chef’s Classic menu is $125 per person, the seafood-focused experience is $185 and the signature menu is $260, with each designed for a minimum of two diners.
With a renewed culinary direction, a remarkable selection of Australian produce and a chef determined to make his mark, T’ang Court’s return is shaping up to be an exciting addition to the Gold Coast’s fine-dining landscape.
T’ang Court reopens at The Langham, Gold Coast on Saturday October 31, reservations are essential.
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