TAI PING KOON RESTAURANT (JORDAN)
WHERE CHINESE & WESTERN CUISINES BLEND

In 1860, Tai Ping Koon, Guangzhou's pioneering Chinese-owned Western eatery, opened its doors. Meanwhile, in early colonial Hong Kong, Western dining was mainly for the elite, often excluding locals.

But by the 1950s, Tai Ping Koon expanded to Hong Kong, offering locals a blend of Western setting with familiar flavors. Their culinary innovation combined Western methods with Chinese elements, like soy sauce, leading to distinctive dishes not found in regular Western restaurants. Today, with branches in places like Tsim Sha Tsui, Yau Ma Tei, Causeway Bay, and Central, it's celebrated for its unique "Soy Sauce Western Cuisine."

Our recommendation

Roasted Pigeon (紅燒乳鴿)

You might find a delightful surprise in the pigeon sauce
You might find a delightful surprise in the pigeon sauce

Roasted pigeon is a culinary delight that boasts a perfectly crispy skin, encapsulating tender meat bursting with juice. The dish is often presented with the pigeon's head for a touch of authenticity and aesthetics. However, diners should note that while the head adds to the presentation, it's not typically consumed. Enjoy the rich flavors and textures without feeling obligated to nibble on the beak!

Swiss Sauce

Swiss Sauce Chicken Wings (瑞士雞翼)
Swiss Sauce Chicken Wings (瑞士雞翼)
Flat Noodles with Sliced Beef (瑞士汁牛河)
Swiss Sauce fried Flat Noodles with Sliced Beef (瑞士汁牛河)

'Swiss sauce' is a delightful creation unique to Tai Ping Koon, a blend of soy sauce, rock sugar, spices, and chicken broth. This quintessentially Hong Kong style sauce lends an exquisite flavor and tempting glaze to the chicken wings. It's named 'Swiss' due to a linguistic mix-up: intending to say 'sweet', staff members instead articulated 'Swiss'.

Soufflé (梳乎厘)

Don't forget to save space for this massive dessert!
Don't forget to save space for this massive dessert!

Another innovative dish from Tai Ping Koon is their take on the soufflé. While it differs from traditional soufflés, it's moist, sweet, incredibly soft, and rich in egg flavor. It resembles a blend of dense egg whites and mousse. Much larger than typical soufflés, it's ample for about six people.

Visitors to Tai Ping Koon are transported back to colonial times with its spacious interiors and soft lighting, reminiscent of the upper-class dining experiences of yesteryears. Advance reservations are advised to secure a memorable culinary adventure.

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G/F, 19-21 Mau Lam Street, Jordan
 佐敦茂林街19-21號地舖
- 1.55 KM from you
5 minutes from Jordon Station Exit B2
OPEN
Lunch or Dinner
Sun
11:00 - 23:59
Mon
11:00 - 23:59
Tue
11:00 - 23:59
Wed
11:00 - 23:59
Thu
11:00 - 23:59
Fri
11:00 - 23:59
Sat
11:00 - 23:59
Swiss Sauce Chicken Wings (瑞士雞翼), Swiss Sauce fried Flat Noodles with Sliced Beef (瑞士汁牛河), Tai Ping Koon Roasted Pigeon (太平館燒乳鴿), Soufflé (梳乎厘)
HKD $200 - $400