Reviews

• 

  One of the old institutions

  Beurrebeurre | Jul 28 2011

  Old Hong Kong, Western food as we saw it decades ago, gave the famed term "swiss sauce" for their sweetened soya sauce. My friend and I had the pigeons and were glad we came. The souffle at the end was also quite impressive. Definitely worth the occasional visit.

  • How much did you spend?
    230
  • Overall Rating
    OK
  • Food 7
  • Service 6
  • Ambiance 6
  • Price 2

• 

  Chicken wings in SWISS sauce

  Charlie Brown | Aug 27 2010

  One of the better "soy sauce western food" restaurants in HOng Kong. Since it is an institution, they are allowed to charge high prices for their food. Chicken wings in Swiss sauce and roast pigeons are both famous, but I like the stir-fried hor fun with beef (乾炒牛河) - not the one with Swiss sauce, which is too sweet.
  
  People always complain about the service, but know that the waiters are older than your grandpa, so expect slow and snappy attitude.

  • How much did you spend?
    170
  • Overall Rating
    Good
  • Food 8
  • Service 5
  • Ambiance 5
  • Price 2

• 

  Tai Ping Koon

  jason.bonvivant | Nov 13 2009

  I am a loyal diner at Tai Ping Koon (太平館餐廳) not only for its consistency in terms of food quality but also the homely feeling of its environment. It seemed to have the same decor as 5 years ago when I first visited and with the same strong air conditioning blowing right on top of your head! Don't expect top-notch services but do except skilled and extremely responsive services from the team of experienced staff. Tai Ping Koon is very famous for its Swiss Chicken Wings or more accurately the so-called Swiss sauce (瑞士汁). While items with Swiss sauce were good, my favorite item remains to be the ox-tongue.
  
  (1) Tea
  I am a coffee person but for some odd reasons, I ordered tea tonight. I am glad that I did because otherwise I would not have the chance to see something I haven't encountered for a long while which is the stainless steel "tea filter"! Of course you may see it in those upscale establishment serving traditional English after tea sets but at local Chinese food joints, it is becoming a rare item. Well, it wasn't the greatest tea but it was comforting especially a DIY cup of tea instead of those Hong Kong styled milk tea with everything added already.
  
  (2) Boiled Corned Ox-tongue
  It was salty but it was salty in a very delicious way. It looked plain but not the taste for sure. When I say the salty flavor was very complex, it was very complex indeed. It may sound crazy but I was making the following noises while eating this with spoonful of rice: HUMMM, YUMMM, HUMM followed by another series of HUMMMMs. It was a simple boiled ox-tongue yet very satisfying indeed! Soft and tender: who needs wagyu beef, this ox-tongue almost melted in my mouth as well!
  
  Likes:
  
  * Boiled Corned Ox-tongue - salty but in a good and delicious way.
  * Boiled Corned Ox-tongue - soft and tender! almost melted in my mouth
  * Boiled Corned Ox-tongue - generous portions
  * (ooops, did I repeat my Likes? ... o well)
  
  Dislikes:
  
  * Air Conditioning too strong and too cold!
  
  Avg Spending: HKD 100 - 200 per person
  
  Original Blog with Pics: http://jason-bonvivant.blogspot.com/2009/11/tai-ping-koon.html

  • How much did you spend?
    Avg Spending: HKD 100 - 200 per person
  • Food 7
  • Service 5
  • Ambiance 6
  • Price 2