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2010-06-28
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It is a place I always bring visitors to, to get a taste of old school..western style Hong Kong food Read the place's history on its museum-esque display cabinet and enjoy the old school decor as well as charming server uncles. We started off with a nice and refreshing shrimp, fruit and potato salad, which was excellent for a hot day, and a lobster bisque, which was really rich, generously filled with lots of seafood bits and pieces (note: I personally prefer their oxtail soup, but it wasn't par
Read the place's history on its museum-esque display cabinet and enjoy the old school decor as well as charming server uncles.
We started off with a nice and refreshing shrimp, fruit and potato salad, which was excellent for a hot day, and a lobster bisque, which was really rich, generously filled with lots of seafood bits and pieces (note: I personally prefer their oxtail soup, but it wasn't part of the set...and I'm always mad about set meals), which I mopped clean with buttery, slightly sweet, soft and fluffy buns.
We chose the roasted pigeon in "Swiss" sauce. The pigeon's perfectly cooked, crispy skin, tender and juicy meat, flavorful sauce....and I did the unthinkable...I sucked the brain of the roasted pigeon in public. Yum!
We (of course) ordered one of Tai Ping Koon's signature dishes, TPK Style Fried Rice Noodles in Swiss Sauce. Greasy yumminess. Although it was delicious, the beef slices were succulent and juicy, the noodle was wonderfully chewy, the greasiness of this dish made me feel super guilty.
No touristy visit to Tai Ping Koon is complete without TPK's baked souffle!
It's light.
It's airy.
It's gigantic!
It's always fun for me to see tourists' reactions upon arrival of the giant souffle.
The souffle is very mildly flavored, my favorite is the top part of the souffle. It's more of an entertainment really ;)
If you plan to go during lunch peak hours, remember to make a booking.
http://mochachocolatarita.blogspot.com/2009/10/leisurely-lunch-at-tai-ping-koon.html
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