Tai Fung Lau Peking Restaurant

Hong Kong, Hong Kong SAR China

3

Closed now

2 reviews

Contacts

QR code, vCard

Telephone:
+852 2366 2494
Address:
9 G/F, G/F, Windsor Mansion, 29-31 Chatham Road South 漆咸道南29-31號溫莎大廈 9 G/F, G/F, Windsor Mansion, 29-31 Chatham Road South 漆咸道南29-31號溫莎大廈, Hong Kong
Kowloon, Tsim Sha Tsui
Nearby public transportation stops & stations:
150 ftMody Road (麼地道 Mody Road)
170 ftMody Road Tsim Sha Tsui (尖沙咀麼地道 Mody Road Tsim Sha Tsui)
740 ftWing On Plaza (永安廣場 Wing On Plaza)
Categories:
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Bussiness info

Takes Reservations
Yes
Delivery
No
Take-out
Yes
Accepted Cards
Credit
Good for Kids
Yes
Good for Groups
Yes
Attire
Casual
Noise Level
Average
Alcohol
Beer & Wine Only
Outdoor Seating
No
Wi-Fi
No
Has TV
No
Waiter Service
Yes
Caters
No

Today

Today 11:30 am – 3:00 pm
6:00 pm – 11:00 pm
Closed now
Local time (Hong Kong) 00:17 Friday, 23 May 2025

Business hours

Monday 11:30 am – 3:00 pm
6:00 pm – 11:00 pm
Tuesday 11:30 am – 3:00 pm
6:00 pm – 11:00 pm
Wednesday 11:30 am – 3:00 pm
6:00 pm – 11:00 pm
Thursday 11:30 am – 3:00 pm
6:00 pm – 11:00 pm
Friday 11:30 am – 3:00 pm
6:00 pm – 11:00 pm
Saturday 11:30 am – 3:00 pm
6:00 pm – 11:00 pm
Sunday 11:30 am – 3:00 pm
6:00 pm – 11:00 pm

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2 reviews of Tai Fung Lau Peking Restaurant

No registration required
Place rating: 2
San Jose, CA
Crispy duck is absolutely amazing. However we didn’t speak English and the staff ripped us off thoroughly — selling us old meat and charging us for extras we didn’t want and couldn’t eat. If you don’t speak the language, beware.
Place rating: 4
Hong Kong
This restaurant is older than many people. Established in 1960s, this place do northern Chinese dishes (Beijing style).
Northern Chinese food is usually spicy, served extremely hot or in the form of hot pot, and they are especially fond of mutton, all helping to combat the searing cold in the northern lands. Most people come here for the mutton hot pot, but I think their cooked dishes are equally well-​made.
The autumn months is the season for hairy crab, known for its creamy eggs in particular. The northern Chinese likes extracting them into what’s nicknamed as crab powder, and incorporate them into dim sums, or as dips for crunchers. I had a particular fulfilling one here (see photo) and the dish goes particularly well with Chinese wine called Hua-​Diao, served warm. Their hot plate dishes are very nice too, I had a chicken hot plate and the meat was placed onto the hot plate at the table, sizzling away while you are eating. Recommended!