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2010-01-30
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An out of town friend from the US came to visit so a bunch of us went out for dinner. Since we didn't want to go too pricey I suggested we go to Tai Ping Koon. Haven't been here in almost 10 years but I used to go to the Causeway Bay branch a lot as a kid. Environment: Place was pretty comfortable and well lit. Definitely still had an old school HK cafe vibe. Service: Waiters were friendly and food came out quickly. When we were doggie-bagging some of the leftovers it took them 1-2 time to get i
Environment: Place was pretty comfortable and well lit. Definitely still had an old school HK cafe vibe.
Service: Waiters were friendly and food came out quickly. When we were doggie-bagging some of the leftovers it took them 1-2 time to get it right but that was minor.
Food: We totally over-ordered. Between the 7 of us I feel like we easily ordered like a 9-10 person meal...haha. Here's most of the items we ordered:
Borscht Soup (罗宋汤) - If you like Cantonese-Western style Borscht soup (they substitute the beets for tomatoes) you will love this. The soup is rich and flavorful. Awesome start to the meal.
Swiss Sauce Chicken Wings (瑞士鸡翼) - I haven't had this dish for about 10 years. Still a very good dish but I find their signature Swiss Sauce a little too sweet for my tastes now. Chicken was cooked well.
Swiss Sauce Beef Ho Fun (瑞士汁牛肉炒河) - To me this combination went better with the Swiss Sauce. The ho fun was chewy and cooked properly while the sticky & sweet Swiss Sauce was a nice compliment to the savory beef. Nice.
Roast Pigeon (烧乳鸽) - Big fan of roast pigeon and the pigeon here hardly ever disappoints me. Pigeon was gamey and flavorful. Meat was pretty juicy when I ate this.
Ox Tongue Braised with Port Wine (钵酒烩牛脷) - I've always ordered the boiled ox tongue so this was a nice change. Meat was braised to a point where it was really tender yet still juicy. Almost couldn't tell purely from texture you were eating ox tongue. The rich port wine sauce was really nice. Thumbs up.
Boiled Corned Ox-tongue (烚咸牛脷) - Always a crowd pleaser. Such a simple yet tasty dish. Big fan of the chewier texture of the ox tongue .Some people may find it a little on the salty side (myself included) but it goes so well if you eat it with some rice or bread.
Portuguese Chicken with Rice (焗葡国鸡饭) - Not bad. I found the sauce to be a little too sweet for me. Chicken also felt a little on the dry side. If you want to try good Portuguese chicken nearby I tried a pretty awesome one at Luk Yu Teahouse.
Souffle (梳乎里) - You can not come to Tai Ping Koon and not have their signature basketball sized souffle. Always a conversation starter since it is gigantic...haha. Make sure to order ahead since the wait is 30 minutes to cook. The inside of the souffle was super light (almost like a foam at times) and the flavor was subtle. Pretty nice way to end the meal.
Note: The price of our bill was unusually high mainly because we ordered quite a bit of wine and totally over-orderd in regards to the amount of food.
I can say not everything here at Tai Ping Koon will be great but all their signature dishes are hearty and yummy. Reminded me a lot of my childhood coming back here to eat. Plus with good friends and good food...that's always makes a meal super enjoyable for me.
张贴
