The views expressed in this blog are based entirely on personal tastes and preferences. Please do not take them as professional interpretations.

If you have any comments/suggestions/places you think serve great food, do share with us! Email me at qiuyi_ong@hotmail.com or leave a comment in the tag board. Thanks and cheers to future gastronomical adventures!


7ateNine (Eaten!)
Au Jardin (Eaten!)
Au Petit Salut
Buko Nero (Eaten!)
Cugini (Eaten!)
Forlino (Eaten!)
Jaan (Eaten!)
La Strada
Le Bistrot
Pasta Brava (Eaten!)
Sage (Eaten!)
Tetsu (Eaten!)


Le Figue
Original Sin
Pasta Brava


April 2008
May 2008
June 2008
July 2008
August 2008
September 2008
October 2008
November 2008
January 2009
February 2009
March 2009
April 2009
May 2009
June 2009
July 2009
August 2009
September 2009


Sunday, July 6, 2008

Tai Ping Koon Restaurant
G/F., 19-21 Mau Lam Street, Yau Ma Tei, Kowloon
2384 3385

Since it’s our last night in Hong Kong, we decided to splurge a little and have a nice dinner at this old and established restaurant which features a fusion of Western and Cantonese menu. It’s been around since 1860!

Even though it was raining, there’s already a long queue outside. We had to wait for 30 minutes for a table!

The TPK Style Fried Rice Noodles with Beef in Swiss Sauce (HKD$72+/SGD$13+) is one of the chef’s recommendations. This is quite good! Each strand of noodle is evenly coated with the sauce and the beef is very tender.

The TPK Style Roasted Young Pigeon (HKD$98+/SGD$17.80+) is very disappointing! So many websites said that this is a “Die Die Must Try” dish here but I don’t agree. The bird is very small and boney so there’s not really any meat on it. And it’s expensive!

The highlight of the meal is the TPK Baked Soufflé (HKD$92+/SGD$16.70+). Seriously, this is the BIGGEST soufflé I’ve ever seen or eaten. It’s served piping hot straight from the oven and looked so wobbly.

Everyone looked our way when it was being served. It’s bigger than my face!

Taste wise, it’s delicious! It’s extremely soft and light and I like the custard-like texture.

I still can't get over how big it is. To give you an idea how big it is, compare the size of the drinking glass to the baking dish. Remember to order this earlier as it's freshly baked and you have to wait for about 20 minutes.

This is definitely an expensive restaurant and the food was a couple of hits and misses. The interior of the restaurant is very cozy and the atmosphere is relaxed, with the clinking of cutlery on plates as people enjoy their food.

All the waiters are very old (around 60 or 70 years old) and my parents said it’s deliberate. Maybe they have been working here since young. I was amused when the old waiter actually asked me to read the item I want out to him as he said he can’t see if I just point.


8:32 PM



In ancient Greek mythology, sirens are creatures which have the body of a bird and the head of a woman. They have such sweet voices that sailors who heard their songs were lured into grounding their boats on the rocks on which the nymphs sang.

To me, food are like the sirens in so many ways. Intoxicating, wonderful, beautiful and yet, so very deadly if you let them get the better of you. Food is a big part of my life and it’s meant to be appreciated and savored slowly. I admit that I am extremely particular about what I eat. If it’s not something I want to put in my body, I’d rather not eat. Some people eat to live while others live to eat. I’ve yet to discover which side of the camp I’m in… What about you?

I hope that you will enjoy reading about my food adventures as much as I like writing them. And many thanks to my family and friends who always wait patiently for me to take photos before digging in!


Ate Too Much
Gastronomic Ruminations
She Bakes & She Cooks
Singapore Daily Makan Photo
Small Potatpes Make the Steak Look Bigger
The Orthorexic Foodie
The Skinny Epicurean
Timeless Facade
Food Glorious Food