Time Travel with Tai Ping Koon
Who would have thought entering a restaurant would allow you to travel back in time to the 20th century! I was plunged into this old world pushing open the heavy doors into Tai Ping Koon, walking into the well-decorated interior topped with yellow ceiling lights. The neon orange table cloth complemented the elegant marble wall with fine-finishing. “Welcome, take a seat! Anywhere!” The server with his well-ironed tuxedo and black bowtie greeted with a bright smile.
I pointed at the corner booth table and he happily guided me there.
Before I could even attempt to interview him about the restaurant’s history, he immediately handed me the Tai Ping Koon Menu and flipped to the first page, as if he had read my mind the moment I walked in. Written in both English and Mandarin, it explained how Tai Ping Koon was the “first restaurant in Guangzhou specialising in western cuisine” with its most popular dishes being “roasted pigeon, smoked pomfret, Portuguese style baked chicken and chicken wings in Swiss sauce.” I found this selection rather unusual, as I would never expect these dishes to appear in a cha chaan teng or at a dai pai dong. As I approached the server for dish recommendations, he confidently pointed at the swiss chicken, allowing me a swift escape from pigeon, a meat I was never a fan of!
He returned within 15 minutes, one hand clutching onto a porcelain white plate. As the steam brushed through the air, it awakened the scent of the dark soy sauce - the essential ingredient that ties this dish together. Typically, one would find themselves using their hand to eat chicken wings, but in Tai Ping Koon, I was seated with a fork and a knife. Social pressure got to me… As I saw others picking up their swiss wings with a fork and carefully cutting it piece by piece, I had to follow suit.
The wings were warm and tender at each bite. The dark soy sauce, sweet and salty, gave them an extra pop of flavour. The sauce was very tasty, to the point where my sister got it all over her face. This dish is supposedly the star of the show at Tai Ping Koon. Nonetheless, I believe I could execute the same flavour back at home, for much less than 176 HKD.
I also had the Baked Portugese Style Chicken with Rice, which I enjoyed much more. It was served on a hot plate that just came out of the oven. The coconut, black pepper and ginger complemented the juicy chicken perfectly and the steaming white rice was drenched in sauce. This great paring was sold at an affordable price of 142 HKD.
Although this restaurant provided efficient and high-quality service in a pleasant setting, the two dishes were not out of the ordinary. I would recommend Tai Ping Kwun to those who prefer a peaceful and casual meal with friends and family. Located in Tsim Sha Tsui, it is not a far walk from K11 Art Mall. Tai Ping Koon offers a taste of history, where you can join the ranks of famous past diners like Dr. Sun Yat-sen and experience the legacy of western-chinese style cuisine. I’m sure you wouldn’t want to miss out!
