The soul of a three-star Michelin restaurant is the chef, and a restaurant that loses its chef will be retested by Michelin, and more likely than not, downgraded as a result. Of course, there's also the possibility that it could be lucky enough to keep it. Michelin was originally a car tire company, but now I have to say that in the world of gastronomy to the world's influence is far greater than the automotive industry, no matter which restaurant, once the Michelin hit the "three-star" label, no matter whether it is the chef or the brand immediately doubled in value, even to the continent is also the case.

In 2017 the release of the first face of mainland China's "Michelin Shanghai Guide 2018" was finally born in the mainland's first Michelin three-star restaurant, it must be said that this is not a small sensation in the dining world in Shanghai, but many netizens have found that the three-star rated "Tang Ge" and the former "The change seems to be too big.

Summary; the overall level of Tang Court's cuisine is at a very high level. The quality of the ingredients, the mastery of flavors and cooking techniques, and the level of individuality and creativity revealed in the cuisine are all excellent in the five Michelin star criteria, and the price point is "good value for money", as the last criterion of "consistency of cooking standards" was only eaten once. The last criterion of "consistency in cooking standards" is not yet evaluated.

The environment of the restaurant is not luxurious, but the overall solemnity and cleanliness, the service standard is quite high, the waiter is gentle and friendly, no matter what, but not let the diners feel too strong sense of presence . The wine list is too expensive, and it's not wine-friendly enough for wine lovers as they are not allowed to bring wine with them and are willing to pay the corkage fee.