This is no doubt the most representative cuisine of our restaurant. Soaking the chicken wings into the Marinade that consisted of the first extract of soy sauce, the crystal sugar, Shao:xingw ine, spice and broth. The juicy freshly made chicken wings must be able to impress you by its pleasant scent.
Baked Portugese Style Chicken with Rice
Another famous historical dish of TPK involves cooking turmeric, bunching onions, pepper, coconut milk, etc., and the broth jointly, and baking them to achieve a dense sauce. Serving it with rice will give you the ultimate composition.
TPK Style Fried Flat Noodle with Sliced Beef in Premium Soy Sauce
Flat rice noodles are served with tender beef seasoned with three kinds of dark and light soy sauces. The rice noodles are rich in colour, and the beef is palatable.
TPK Style Fried Flat Noodle with Sliced Beef in Premium Swiss Sauce
Traditional rice noodles are served with tender beef seasoned with premium Swiss Sauce. The beef is ambrosial while the rice noodles are sauteed.
Smoked Pomfret
This dish has been served for hundreds of years. It is made of enormous Chinese silver pomfret over 4 Catty (a Catty is 500g). After being sliced, it is soaked in soy sauce. Then, it is smoked with black tea. The rich taste and attractive smell are incomparable.
Baked Crab Meat in Shell
Our chef will remove the meat from the shell. Then, the crabmeat will be mixed with onions, eggs, etc., and stuffed back into the crab shell. It will then be baked until it is golden-like, which is scrumptious.
Sliced Roasted Leg of Pig
First, the leg of the pig is preserved with herbs, celery, Shaoxing wine, etc. for four hours. Then, it is roasted and sliced. This savoury dish is served with homemade sauce.
Boiled Corned Ox-tongue
Ox-tongue is boiled with salt, pepper, foliage, etc., and broth until it is softened. Serving it with mustard will give the best composition.
TPK Style Baked Souflé
One of the most famous desserts in Hong Kong, it is mainly made of egg white. Freshly hand-made upon an order is received. It is vast with a crispy surface yet soggy and luscious stuffing.
TPK Style Roasted Pigeon
This is the cuisine with the longest history in TPK, plump pigeons from the farm of New Territories were selected. Each pigeon weighs around 600 grams. Deep fried with traditional formula and served with home-made sauce, the crispy skin and juicy meat are scrumptious.
Classic
Deep Fried Rolled Garoupa
Shrimps, spring onions, etc., rolled by Grouper are fried and served with tomato sauce. This was the classical way of cooking in the 1950s and 1960s. By then, chicken and pork rolls, etc., were popular as well.
Salmis Ox-tongue
Salmis is a preparation from classical French cooking. It is extremely flavoursome and involves squab liver, ground meat, spices, etc. It is best served with Ox-tongue and steak and is one of the famous dishes in early Hong Kong-style Western food.
U.S. Style Pork Chops & Port Wine
In the late Qing Dynasty, the Chinese addressed Americans as "Fa Kei" as they merely knew American cuisine like eggs and ham. Therefore, once the dishes consist of eggs and ham, they will be described as "Fa Kei".
Pillau Chicken over Rice
Moor is a Portuguese word. In the early years of Hong Kong, it was widely used to define the ethnic minority from India and South Asia. This dish is well known for its hot and spicy Indian style.
Prawn & Paté on Toast
In the 1940s and 1950s, people used to describe liver paste as the meat of birds. Fresh shrimp are stuffed with liver paste. Together with bread, they are fried as toast. This dish is crispy and scrumptious.
Story of Swiss Wing
The story goes that when a Westerner first tasted the chickens wings at Tai Ping Koon Restaurant in early last Century, he exclaimed, 'Sweet! Sweet!' To the restaurant staff, this sound like, 'Swiss! Swiss!' Thinking that the chef had somehow happened on an Alpine speciality, they dubbed the chicken wings doused in home-made hearily sweetened soy sauce, 'Chicken wings in Swiss Sauce!'
