Australia’s only T’ang Court will return to The Langham, Gold Coast on Saturday 31 October, unveiling a new culinary direction led by Chef de Cuisine Mark Tumacder.
Part of The Langham’s international Cantonese dining lineage, T’ang Court Gold Coast shares its name with Michelin-starred sister restaurants in Hong Kong and Shanghai.
Its next chapter brings that heritage firmly into an Australian context, with a focused menu built around handmade dim sum, Cantonese barbecue and seafood, and a strong emphasis on Queensland and Australian produce.
Tumacder takes the helm after progressing through the kitchen ranks at Brisbane’s Stanley to Senior Sous Chef. T’ang Court marks his first opportunity to lead a complete kitchen and menu, with responsibility spanning dish development, sourcing and the culinary team.
“What I love about Cantonese cooking is how much attention it gives to the ingredient,” Tumacder said. “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 runs through the new menu, where familiar Cantonese dishes and techniques are paired with produce sourced from across Australia.
The applewood-smoked Bangalow pork char siu retains the sticky glaze and richness of the Cantonese classic, with a restrained smokiness designed to complement rather than overpower the pork. “The pork should still be what you notice first,” Tumacder said.
“It’s an example of how I want to develop a familiar dish while keeping the flavour that makes people love it.”
Steamed Glacier 51 Toothfish takes a deliberately simple approach, prepared with ginger and spring onion to allow the quality and natural sweetness of the Australian fish to come through, while Australian southern rock lobster har gow features a thin handmade wrapper and light seasoning that places the lobster at the centre of the dumpling.
“The goal is not to change the character of the cuisine, but to let exceptional Australian ingredients shine within it,” Tumacder said. Queensland produce features prominently throughout the wider menu.
Moreton Bay bug appears in wok-tossed XO noodles and alongside king prawn in spring rolls, while Hervey Bay scallops, Far North Queensland mud crab and coral trout further showcase the restaurant’s seafood focus.
The menu also brings a more playful edge to familiar flavours, with dishes including salted duck yolk banana prawns, prawn toast and Peking duck doughnuts, alongside desserts including matcha pavlova, coconut sago with mango and wasabi ice cream, and purple taro cheesecake.
For Tumacder, the ambition is to create food that retains the precision of Cantonese cooking without losing the generosity and communal nature of the dining experience.
“I want the food to get people talking around the table. Someone tastes a dish and immediately wants everyone else to try it,” he said. “That’s one of the pleasures of Cantonese dining—the meal is something you enjoy together.”
The new direction also comes with longer-term ambitions for T’ang Court’s place within the Gold Coast dining scene. “I want visitors to make a point of booking T’ang Court before they arrive on the Gold Coast, and for locals to think of us when they want an excellent Cantonese meal,” Tumacder said.
“Over time, my ambition is for us to earn a place among Australia’s leading Cantonese restaurants. That means becoming known for particular dishes and for a standard people can trust.”
T’ang Court opens to the public on Saturday 31 October 2026 and will trade Thursday to Monday from 5pm–10pm, with last seating at 8.30pm.
