Tai Ping Koon Restaurant

My mom and I came to meet up with a family friend for dinner (who chose this place). When I first looked up the restaurant, it said western food so I automatically assumed it was straight up western food. Told this to my mom who was like, uh no its Chinese food.
TPK, as explained my by family friend is, an old restaurant that has western influences and was what they grew up eating. So its not your typical western food. The menu explains the origin of «Swiss Chicken» and other western influences.
For the most part, the food tasted decent and was uh typical Chinese imo. Some plates — such as the chow fun was a little bit sweeter than I am used to.
Not sure what all the hype is about the soufflé. Just a word of caution, this thing is BIG. I thought we were getitng a tiny dessert soufflé. No. This is a platter sized soufflé. And it’s not even that good. It’s sort of eating puffiness without much flavor.

Hasn’t changed in years, the pigeon is excellent with the sweet sauce just perfectly balanced to the meat. Crispy skin, and the offal, wow, people really knew how to eat back in the day.
Everyone always orders the soufflé, but for me not a personal favorite.
The dry fried Ho fun is also very good, never came across a sauce this black, and it’s very good, also the noodles almost Al dente if I could compare it to italian preparation, just perfectly cooked not over so you get a mouthful of mushy stuff just right there.
Go, but don’t expect to speak English with the staff, if you can’t speak any canto I’d say try to call a friend or just discreetly point to what you want from other tables.
Good value for money and an ode to the culinary history of Hong kong.

Every time my mom and aunt go to Hong Kong, they always pay TPK a visit. Not particularly one (we’ve been to the one in Jordan, CWB, etc). THey said it just brings back so many childhood memories for them.
The food here is good, but slightly on the pricey side for me, but hey as long as my mom and aunt are happy, we are ALL happy. Case closed.

I got the chance to try this restaurant while I was visiting Hong Kong.
This restaurant was considered western style for people in HK in the 40s. The interior of the restaurant still gives an old fashioned vibe.
They are most famous for their Swiss chicken wings and soufflé. The wings were seasoned very well. The sweet soy sauce was perfect to pair with rice. The chicken was not too overcooked and was coated well with the sweet soy sauce. The soufflé needs to be order with at least 15 – 20 min in advance. So if you are saving it for dessert, make sure you put in the order during your dinner. The soufflé was huge! I shared it with a party of 4. It was not too sweet and I liked the vanilla and eggy flavor.
I also tried the beef chow fun and the braised beef tongue. The beef chow fun was super flavorful and not too oily. The chef did a good job coating all noodles. It was a nice touch with shredded eggs on top. The braised beef tongue was super tender. This is also a great dish to eat with rice!
Dishes here are a little on the pricier side given the quality of food, the dated décor, and mediocre service. It is a good touristy location or a date night restaurant.

Tai Ping Koon is one of the oldest traditional «East meets West» restaurants in Hong Kong. It is definitely a local’s restaurant as most expatriates I know haven’t been here, let alone heard of it. Despite Tai Ping Koon having 3 awesome locations in the city, my favorite is the one where I first tried it; the Granville Road branch.
One of the specialties in Tai Ping Koon is their roast pigeon. Unfortunately, I have never tried it as I am not a fan of eating pigeons. I do however, love their classic TPK swiss sauce chicken wings. The meat is tender causing it to fall off the bone easily and the sauce is abundant. Every time I go here, I always (ALWAYS) get the chicken wings. I’m not certain if Tai Ping Koon invented this dish but they sure make the best variation of it. Another standout dish is the baked Portuguese-​style Chicken, creamy and savory boneless chicken is always a plus for me. Also try their dry fried rice noodles with beef but request to go easy on the oil as it can be a bit oily.
Did I mention that Tai Ping Koon has one of the best desserts in town? Yes, their huge (REALLY HUGE) baked soufflé matters not only in size but in taste as well. Don’t forget about ordering this at the middle of your meal; it takes a minimum of twenty minutes to whip up so it arrives at the perfect time. The soufflé is fluffy, moist and has a very soft and creamy center, just the way it should be. I have to give TPK an award for consistency, the food is always on point, regardless of branch.
The service was there when I needed it and the waiters, despite their apparent old age, moved like ninjas. The atmosphere is retro as well as the interior design and tableware — one of those «step back through time» restaurants. The quality to price ratio is great, the food is fantastic, and the service is excellent. With 154 years of experience on its plate, Tai Ping Koon is definitely a restaurant everyone in Hong Kong must try at least once in their existence.