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.
