Tai Ping Koon Restaurant

Swiss pigeon 瑞士乳鴿 and souffle 梳乎里 are the best. The swiss sauce has nothing to do with swiss and just sounded the same as the word "sweet" because the special soy sauce tastes so sweet.

Good food but pricey for what u get especially seafood dishes like Smoked Promfret and Baked Crab . The Swiss Wings are pretty unique n definitely the highlight. Beef noodles n roast pigeon r ok only.

The original chicken wing in Swiss (sweet soy sauce )

Chicken wings , pigeon , soufflé , beef kuey teow are the usual suspects here.

The Swiss wings are good. But not sure about the rest. We tried the smoked promfret-fishy, crab shell-mushy and beef horfun-pedestrian. Everything felt overpriced overall.

Try the souffl é.. I know it’s difficult to make one souffl é.. enjoy while it lasts hahah.

Classic "Chinese-western" food! Make sure to make reservation ... Otherwise .... You will be waiting for a super long time like the pic I am posted here ><

Soufflé & chicken wings

Love roasted pigeons

Best roasted pigeon & borscht in town !

Nice onion soup in HK

Baked pork chop rice is much better than two signature dishes.

Pigeon meat! =D~

Best roasted pigeon in town !!

Venue photo

Terrible! No steak here again!!

#20 《黑色幽默》 - 我爺爺的爺爺，很聰明地想到一個中西合璧的方法，把中式的調味料加到西式的材料裡，結合在一起，成為無國界料理的始祖，很少餐廳做出來的菜全都是黑色的，所以客人說我們是豉油西餐。」－太平館餐廳第五代老闆 徐錫安

出品一般,名過於實…

要写那么多字，有没有搞错啊！