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)

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' 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)

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.