太平館餐廳

營業中

休息中

一間經營咗一百五十年既餐廳，經歷無數風雨，香港絕無僅有，今次係第一次去，真係要㗳真啲。七點後唔可以訂位，唯有walk-in，真好彩，去到即有位。裝修比較懷舊，全場充滿橙黃色既氣氛，時光倒流一樣，集體回憶就係呢種。食物其實都好味，瑞士雞翼、瑞士牛河、芝士焗西蘭花等等，水準未算一流，但係你食完都會好滿足。主要想講既係佢個梳芙厘，人頭咁大個，好攪笑，都幾好食，一班朋友聚舊的話，太平館的確係好選擇。p.s. 個waiter話個梳芙厘要等32分鐘即叫即整，我立即計時，結果係42分鐘先有得食，之後我仲見到幾個waiter圍埋研究點解要42分鐘先出爐，呢種賽後檢討既態勢，真係值得新一代或新食肆學習。

之前在佐敦那間試過後, 一直都念念不忘, 所以來銅記這間試...雖然平日但都算多人, 我們等了一陣就有位!!! 招呼不錯, 本來坐在一張不太方便的位, 但有卡位時侍應主動叫我們轉TABLE...三個人都叫了幾多野食!!! 先來主打瑞士汁雞翼...八隻好入味, 雖然好似無上次佐敦那間咁化, 但都係好可口...瑞士汁炒牛河, 好味好味~~~牛肉唔UN, 河粉又夠彈, 好入味~~仲有D豆角TIM...試了個推介的燒豬脾飯, 豬脾切得好薄好有豬脾味啊~~~~但只有三大塊比較少, 配雜菜!!最後甜品梳乎厘, 好有蛋香味, 同埋入口即化~~~好FULL啊!! 但好滿足~~~開心的一餐, 唔可以成日食, 但久不久吃很回味!!!^^

食過多次, 不過竟都冇留意係 est. 1860?!!!即係滿清咸豐10年, 北京條約那年???唔理lu, 叫野食先大豬要食比較少食的牛脷餐; 我要瑞士汁豬比肉; 阿媽要個大餐, 係燒乳鴿 + 葡國雞飯!牛脷餐先上; 肉係好好食, 唔韌, 不過太多水, 成碟都係, 結果要轉碟才行...瑞士汁豬比肉;d汁其實並不咸, 別俾d 黑色嚇一跳.反而係少少甜, 咁都係 swiss 汁嘛~跟飯就一流.阿媽的燒乳鴿 + 葡國雞, 係即叫即燒, 要等20分鐘, 大家食到7788先上.不過等都係值得, 唔油, 皮脆, 多肉汁, 食到lam lam 脷.葡國雞上果陣, 阿媽已食唔落好香, 椰味重, 唔辣, 汁濃, 送飯我實食兩三碗~服務- 一般大叔都好快手, 笑容麻麻喇.百幾蚊個set, ok 喇.

銅鑼灣一間歷史餐廳,以前未有食過.今日剛有時間係個頭,6:45衝去試下.可能早未到晚飯時等位人唔算多,等左10分鐘有位,waiter 都係比較成熟個個都好有禮貌真係好舊式感覺...叫左一個人人餐.加多一碟瑞士汁沙牛河前菜三文魚沙律/雜菜湯,我地叫左沙律正常一個沙律都ok!主菜蕃茄局豬扒飯,都好細碟可能係餐關係掛....我自己就唔係咁中意,有咩蕃茄味d飯油左少少....有少少失望10分鐘主角瑞士汁雞翼&牛河出場雞翼好食唔記得左影....好香好滑冇令我失望!牛河就又係冇咩特別,又係油左少少都ok!不過以$100價錢來講唔係咁收貨.......最後甜品一件好迷你蛋糕仔畫上句號!一人$150左右!

朋友W專成由澳門黎香港一日遊!!!!!緊係要帶佢去食好野喇!!!!!!帶左佢去間我自己都未去過既餐廳- 太平館!!!聽聞太平館既明物瑞士汁炒牛河同soufflé所以都唔係好使睇menu,就order左瑞士汁炒牛河同soufflé另外仲叫左鮮茄牛脷飯!!!對瑞士汁雞翼冇咩興趣.,,,,鮮茄牛脷飯好似一哥焗豬扒飯!不過係牛脷版,,,,牛脷好咽un!!好正!!!飯係炒飯底瑞士汁炒牛河我期待左好耐佢一黎到就撈下佢!!! 等每一條河粉都有瑞士汁!!不過冇咩特別............我零願食乾炒牛河soufflé soufflé黎到朋友ST係咁哇哇哇!!!!真係好似個頭咁大!!!!!!!!!!!!!!大過我個頭!!鐘意食soufflé上面burnt 左部份!!細妹問左侍應一個咁大既soufflé用左8隻蛋同兩隻蛋黃!!!!膽固醇超哂標!!!!!!不過越食越漏....真係要多人黎食先得!overall ok lah.......

最近參觀一個位於銅鑼灣利舞台舉行的攝影展。此展覽旨在令大眾關注唐狗被大量遺棄及因被看扁而不被領養的問題。現在社會一切品牌掛帥，難怪唐狗這種在香港土生土長但卻缺乏名種血統的小狗備受勿視。是日次再下一城，再介紹同樣是100%「緣自香港」的太平館。下午茶時段叫了一份鹹牛利三文治，簡單又好吃。鹹牛利是用水洽，淋軟鹹香，配上番茄片、生菜絲、沙律醬，如唐狗一般沒有漂亮的外表，卻有得人歡心的可愛內涵。配上一杯用舊式量杯量度的威士忌溝支裝玉泉梳打水，一切港式得很。

當日係舊公司同事嘅生日會，我梗係報個名支持下，目的地 : 銅鑼灣太平館鋪子原來好細，大約得20張4人枱，哈哈 我地都佔左成４成人了！我地成為全晚大客仔啦 .... 是晚全場爆滿，聽聞銅鑼灣白沙道店係最好味，希望係啦，因為之前係佐敦茂林街的那間係普通貨色罷。我們分開幾圍枱坐，各 Team 各自叫野食 餐包 & 牛尾湯餐包係比較差，皮 Un 又乾身，唔知係味反叮好耐。而牛尾湯就精彩得多，可惜得一碗，香濃肉嫩，咸味適中，Like ！鹹牛脷4塊大牛脷，煮得淋而不失牛脷質感，厚身有o趙頭。煮法係用鹽水去煲，無用其它 Sauce，都幾好味。咖喱肉片跟飯咖喱係印式偏辣，出色味美。肉片份量多亦入味，用汁來送飯就最好不過！瑞士牛河主打菜出色，深黑色Swiss 汁均分每條河粉，甜甜的，好味。肉片好淋味濃，炒完出來嘅河粉唔會一舊舊，亦無油汪汪，一流水準！瑞士雞翼瑞士雞翼只得4只，仲係無左雞槌部份，份量偏少。味道用上牛河的Swiss 汁，taste 差不多，我會覺得裡面比較淡，可能醃製時間唔多；可有進步空間。燒豬脾跟飯呢個賣相及份量唔錯，豬脾係薄片上，豬脾肉偏"鞋"，可能係冇乜肥糕關係，呢個味道一般了。煙肉

we ordered one expensive set for two person because of the heavy tea set after a movie...the daily soup could be changed into special ox tail soup without paying extrawhich was very tasty,with ox tail, carrot, corn, barley, basil, potato...etc, yumbake crab was famous,not hot enough,but giving generous amount of crab meat to bake with bread crumbs and cheese,very tasty toobeef rice,mushroom slices were fried before bake with rice,egg fried rice on top with green pepper, tomato, shred beef, onion

突然想食鼓油西餐，銅鑼灣都有好幾間選擇，好耐無黎太平館，就揀左呢到。瑞士汁牛河，d粉一疊疊，印象記得呢到d炒牛河幾好食，估唔到今次水準咁樣，不過唔油都算係拎返d分數。牛肉帶濃濃瑞士汁都幾唔錯，唯一真係河粉出事。瑞士雞翼，喜歡這裡的連雞翼尖版，水準keep得到，我滿意的。焗豬扒飯，係雞翼餐跟的飯，總覺得這些老店鋪做焗野同燴野都係好食，茄味強，粉飯底，厚切豬扒，今次的豬扒還算鬆化，是穩陣的。小蛋糕，味道就真係麻麻，不過係經典野。這裡還是食鼓油西餐的好去處。

很久沒有正正經經在外用膳...忽然很想吃瑞士雞翼..雖然知道自己在家弄不難...不外乎是鹵水料, 靚醬油, 冰糖, 靚雞翼...上次在太平館吃已是10年前, 吃的還是瑞士汁牛河..今回決定獨個兒去試下這個招牌菜..選了下午茶時段, 2:45才開始...3點左右到達, 開門進入, 大約7成滿,一股熟悉的氣味飄來...腦袋裡閃過一個個影像...曾幾何時..媽媽牽著我的手推開太平館之門, 就是同一樣的氣味..一股強烈的檸檬茶芳香..很多兒時回憶驟然湧現...乘搭112號巴士, 在舊裁判司處下車, 穿過志和街, 來到茂林街..黑漆漆的門後面...混集了媽媽喜歡的焗蟹蓋, 加上一紅一黑的樽裝茄汁, 喼汁...用jelly 杯盛著的的冰淇淋..構成了無數個有喜有悲的畫面..對於室內佈置已完全沒有殘餘影像, 不知道40年前是否跟現在一樣?牆上掛滿以前太平館的外貌照片..背後放滿各式烈酒的茶水間, 加上暗黃的燈光都令人有種回到從前的感覺侍應生眼見只有3-4位, 年紀都過了半百有多..似乎都是老臣子..點了一個瑞士雞翼配火腿蛋炒飯跟tea 的下午茶 $52, 在等候期間, 環顧四周...一半以上的客人都

Date dined: Sunday 22rd May 2011 8.30pmOrdered: Swiss sauce beef ho-fun & Baked portugeuse chicken rice & SouffleTaste: Swiss sauce beef ho fun- This was fantastic. Tasted better than I expected and definately has uts WOW factor. The appearance of the. Noodles was fantastic. With shredded egg on top then you can see 'choi sum' on the kayer wuth generous amount of beef in the hor fun. The colour f the sauce was really dark. Even the choi sum looked dark. There were quite alot of sauce. Instead of

I would never have discovered this place if I hadn’t read Open Rice, the Chinese dishes were not the dishes that attracted me, but it was the massive soufflé!The restaurant is very mysterious from the outside, it reminds me of those places where people go and play mah jong, hidden from the outside world by white veils.The last restaurant I went to that was similar to this one was St Louis Steak House, the waitors all wore vintage clothing with bow-ties.Same with this one, the waiters are in thei

這類老字號西餐廳，估不到只得這麼小食評，可能新一代少幫襯啩，好，就等我這個generation x幫手寫個食評。其實我都好耐無嚟幫襯過了，印象中好似最出名係瑞士雞翼和烤乳鴿。好，就叫這兩樣嘢，加埋隔離枱叫的瑞士汁炒牛河和那個巨無霸souffle。先到來的是烤乳鴨和雞亦，雞亦不知是不是太入味的原故，味道偏咸。乳甲則維持一貫水準，味道適中，肉質鬆軟得來又帶起一絲絲堙un。接下來上場的就是瑞士汁炒牛河，炒河配上獨門瑞士汁真的不錯，吃下去好滑。壓續上場的是big Mac Souffle 。自己學過整甜品，知道整這麼巨型的souffle 少一点功力也做不來。望見這麼巨型的甜品，未吃也覺心甜。臨走時巳見此店有人龍，老店的確不是省油燈。

成日都聽倒屋企人話去太平館食瑞士雞翼做下午茶，重要因為食物質素唔同，要揀去九龍間分店添。今次咁啱阿爸阿媽出左街，屋企剩低我自己一個，班姨媽就叫我一齊出去試下銅鑼灣間太平館，順便評一評。嘩，真係估唔倒一間咁＂古老＂既餐廳門口都會排哂長龍，Ｄ人重要年紀不一，心諗一定好正啦。原來餐廳入面冇乜位比人坐喺到等，所以我地就留返姨丈一個喺入面等叫名。好彩街頭街尾有小販擺檔，時間先過得容易Ｄ，因為結果都要等成50分鐘先有位。入到餐廳第一個感覺係好懷舊，裝修應該係三四十年代嗰款，好有＂上海灘＂feel。港式西餐廳都算係西餐廳既，所以太平館用暗淡既光線都講得通，不過室內實在太逼太嘈吵，用＂有情調＂黎形容就好似唔係好合理啦。右手邊全部係卡位，左手邊就係密麻麻既散枱。我地六個人就當然冇卡位坐啦；佢Ｄ散枱又唔大，位又唔多，真係好逼挾，坐得都幾唔舒服；女士們重要全程攬住自己Ｄ手袋，食得好辛苦。一坐低就留意倒餐紙上太平館個Logo，差Ｄ重以為自己攰得滯眼花；真係唔用下腦都睇唔出中間有個＂T＂字。餐廳內既伙計們唔係叔叔就係伯伯，雖然未至於話態度惡劣，不過可能太忙，而且係賽馬日，所以佢地個樣都＂好不在乎＂同＂完全唔休做

I had booked this place early in the morning, booked it for 12:30, for 4 people. Went there first, my driver drove me, and my brother went there himself. Anyways, I arrived early, my brother arrived 5 minutes later. He ordered a escargot and pork chop rice, then I ordered a double leg rice. I always order that... Anyways, for some reason the other 2 people arrived almost an hour late, which by the time we finished already... The soup that came with the rice, was ox-tail soup. It tasted very goo