Tai Ping Koon Restaurant 太平館餐廳

Tai Ping Koon, one of the first Western restaurants in Hong Kong, has over 140 years of history, and created the 'Soy Sauce Western Cuisine'.

So what exactly is the 'Soy Sauce Western Cuisine'? It is the grandfather of all fusion dishes in Hong Kong. The owner of Tai Ping Koon, Mr Tsui, started making this dish in Guangzhou in 1860. He made a business from Western-style Pork Chop and Steak with Soy Sauce, a welcome surprise to both Chinese and Western customers.

Some of my all time favoriteSS:

 

燒豬肶 - super tender port leg meat, doesn't look glam but it's super yummy with Swiss sauce.

瑞士雞翼 (Swiss Sauce Chicken Wings) - There are Swiss sauce chicken wings everywhere but this is the best! Best for the sauce!

瑞士汁牛肉炒河 (Swiss Sauce Beef Ho Fun) - I can have this everyday!!!!! The hor fun is chewy and gels perfectly with the sweet Swiss Sauce was a nice compliment to the savory beef.

After appetizer and main dishes, you must save some room for dessert - a super size baked soufflé that regular diners look forward to all night! Although I am not a big fans of Hong Kong style Soufflé, yet, worth trying! It's huge!

I love old things, from old toys/ jewelries/ bags to architecture and restaurants, it means so much to remember our roots, culture and how we progress from then.

Food straight down to our stomach, memory flows up to the soul.....