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!

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.

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.

Labels: Hong Kong

8:32 PM