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2016-08-06
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Tai Ping Koon is something of an institution in HK and if you had grown up in HK, chances are you would have had a few good meals here as a child. Here at Tai Ping Koon, they do what is called "soy sauce western meals", which are western food wih a Chinese twist to it by adding soy sauce and other asian seasoning or ingredients to the cooking to suit the local customers back in the 50s to 60s when western food was not so prevalent here in HK.There are quite a few Tai Ping Koon in town and qualit
There are quite a few Tai Ping Koon in town and quality does vary. I think this is probably one of the best amongst them. The decor here screams retro 60s with black and white photographs of the original shop in Guangzhou in 1927 hanging up on the walls and a bit of the restaurant's history 101 in its menu.
The food here is "soy sauce western food", meaning you will find a lot of steaks (sauce made in a chinese way), baked rice / pasta and cream soups here, as well as some chinese dishes such as stir fried rice flat noodles with beef. There are also the classics like swiss chicken wings (which are basically chicken wings cooked in sweatened soy sauce and spices) and smoked pomfret.Today we had a set lunch (which included a cream corn soup, smoked pomfret with deep fried fish fillet, drink and dessert), a cream crab soup, stir fried rice flat noodles with beef and a hot lemon with coke and ginger for HK$500 in total.
Cream corn soup: this came with the set lunch and the quality was what you would expect from cha chan teng set meals, in other words, average but it is what it is. Of course, there was the usual brioche-like bread that came with the soup.
Cream crab soup: tasted similar to the cream corn soup but less sweet and more flavourful because of the added crab meat, which by the way was quite generous in serving.
Smoked pomfret with fried fish fillet: Unfortunately we had forgotten to take a photo of it, but the smoke pomfret was delicious, a perfect marriage between the saltiness of a smoked fish and the freshness of the promfret, though I thought the serving was a bit small as the slice of smoked pomfret was really thin. Meanwhile, the fried fish fillet was disappointing, the fish had no taste to it, obviously a low quality frozen fish fillet, though the crust was still crunchy.Stir fried rice flat noodles with beef: I think the quality of this dish here has gone downhill. The noodles was not oily (which is not easy by the way as it takes a lot of oil for the noodles to not stick together and not stick to the wok), but the seasoning could have been more aromatic and the dish lacks as they say, the "wok power", like they used to have. Also, the beef had obviously been marinated with too much baking soda that there was no texture nor taste to it. Overall, disappointing, though having said that, i guess it is not so bad when you compared it to just any cha chan teng, it was just that i had higher expectations. Sorry again no photo.
Dessert: It was a coconut pudding with mango sauce that came with the set lunch, surprisingly good.
Drink: If you happen to come here, might wanna order a hot coke with lemon and ginger, this used to be a popular drink in the old days and not many restaurants / cha chan teng make it anymore. This might not be for everyone but you should try it for yourself. Probably more soothing for winter.
PS: We called the restaurant at 12 noon on a sunday and managed to get a reservation for 12:30pm, but the restaurant was quickly filled by 1:00pm. If you drive, there's not many parking nearby but there's a booth in front of the restaurant where the parking guy can park your car for you for HK$50. Overall, is the quality of food here worth the price? Maybe not, but would I come again? Probably yes, because it just feels good to have a soy sauce western meal once in a while to relive some childhood memories and there is just an old times' charm to it.
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