Friday, April 10, 2015

Tai Ping Koon Restaurant 太平館餐廳 - Giant Souffle

TGIF. We should start off the weekend with something impressive! How about a giant souffle? At Tai Ping Koon, where it is renowned for, is an oldish European restaurant that serves Hong Kong style western meal. So often their sets come with daily soup or salad, a bread roll with Anchor butter. The main is this pomfret fish, cooked in deep coloured sauce and smoked with aromatic tea leaves. The garoupa fillet is just an ordinary cutlet coated with generous bread crumbs, served along a miracle whip dressed potato fruit salad.  One of their signatures is the little pigeon. While they claimed to be prepared in their own style with swiss sauce, the slightly sweet but salty sauce, which I expect to be thicker, has unfortunately turned out too thin. It is not viscous enough to coat the pigeon entirely. The set meal comes with a complimentary daily dessert - Chinese egg pudding topped with red beans. In fact, a TPK meal should always end with the GIANT baked souffle. The enormous pile of egg white is baked into a fluffy interior, a burnt and cakery crust, retaining an extremely eggy aftertaste. And trust me, it will be too much for two pax to share.

TPK Style Baked Souffle

Bread Roll

Borscht (Daily Soup)

Smoked Pomfret & Garoupa Cutlet

TPK Style Pigeon in Premium Swiss Sauce

Steamed Egg Custard (Daily Dessert)

TPK Style Baked Souffle

The Peak of Baked Souffle

Tai Ping Koon Restaurant 太平館餐廳
Address: 60 Stanley Street, Central, Hong Kong
Telephone: 2899 2780 / 2899 2806
Opening Hours: Mon-Sun 11:00-00:00

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