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Reviews

"One of my favorite restaurant is Tai Ping Koon on Stanley Street. Their signature dish, chicken wings in Swiss sauce, is a classic example of colonial influence on the city."

Peter Find

Former Executive Chef, Ritz-Carlton Hotel Hong Kong

"...The old school polyglot realm of Tai Ping Koon, established in 1860 during the Qing Dynasty, where they serve wings in "Swiss sauce", souffles, and a succulent roast pigeon, whose brain Consentino nonchalantly sucked out of its skill;..."

Chris Cosentino

American celebrity chef

"When our parents were young and dating in Hong Insider Guides WHERE TO GO & WHAT TO DO Kong, they didn't have tiny French bistros or swanky supperclubs to choose from. Back in the day, a special night out was all about the soy sauce Western restaurant. Tai Ping Koon is representative of this sub-genre of Hong Kong cuisine. The food is old school Western reimagined with Hong Kong nuances. There's the Swiss-style chicken wings, which aren't Swiss at all. Wings are braised in soy sauce and sugar, resulting in a sticky, honeyed wing. There's also an oversized souffle, bigger than your head, which every table orders."

Zoe Li

CNN

Tai Ping Koon is synonymous with their "moist" and "succulent" roasted pigeons served with a "sweet soy sauce". Swiss chicken wings — one voter wonders if they have the "trademark" for them - and "almost everything" else are also "delicious".
Wom guide top rated 2009

The old fashioned interpreation of Western cooking allied to basic Chinese dished and ingredients make for a unique and worthwhile dining experience. Soy sauce, prepared to a secret recipe is featured in many recipes. Almost everyone seems to order the tender chicken wings in a generic sweet sauce that unexpectedly adds to the flavour...the smoked pomfret is firmed and fleshy...

Hong Kong Best Restaurants 2005

Hong Kong Tatler

We trace the history of the original fusion reataurant. From a humble hawker stall, the long-standing eatery has achieved iconic status wih Hong Kong diners. Hong Kong institution Tai Ping Koon can certainly boast longevity.
Crave Hong Kong

The menus of Tai Ping Koon have long offered a tentative exploration of Western cuisine. Heavy cream soup based and hearty servings of meat, often presented on a sizzling platter, give a "foreign" touch, while familiar Chinese ingredients - there are 38 rice dishes alone on the Tai Ping Koon menu - provide a comfort factor.
Hong Kong on a Plate
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