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Fodor's Hong Kong
Tai Ping Koon
Tai Ping Koon Review
This is one of the oldest restaurants in Hong Kong, and also one of the first places to serve "soy sauce" Hong Kong–styled western cuisine. The decor, staff, and menu seem to have remained unchanged since day one, adding to the nostalgic charm of the place. Steaks are served to dramatic effect on sizzling iron plates and brought to the table by waiters clad in waistcoats. Other menu highlights include the baked Portuguese chicken, the near-perfect stir-fried rice noodles with beef (a classic Hong Kong dish), chicken wings doused in "swiss sauce" (which has no real Swiss associations), and the enormous baked soufflé that takes 20 minutes to prepare and at least three people to devour.
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