It may not look it, but between 1841 and 1997 Hong Kong was a British Colony. If you look hard enough, remnants of the city’s colonial past are all over the city. For example, older coins, many of which are still used today, feature Queen Elizabeth II, and the city uses the British way to spell words. Of course, currency and language wasn’t the only thing the British influenced, they also had a hand at shaping the cuisine that is now known as soy sauce western. This interesting east-meets-west cuisine is the Chinese interpretation of western dishes, and there’s possibly no better place to try it than Tai Ping Koon, which was the first of its kind.
Locally known as TPK, the family-owned establishment welcomed its first guests in 1860. Now over seven decades on, TPK continues to dish out favourites to a loyal clientele. The branch on Stanley Street in Central even features an ambience that harks back to a much older time, imagine deep wooden walls, dim lighting and well-dressed service.
As surprising as it may sound, the main attraction here is the Roasted Young Pigeon, which is prepared with their specialty ‘Swiss sauce’. And unlike what its name suggests, the sauce wasn’t inspired by Swiss cuisine. Rumour has it that the name originated when a Western customer supposedly misheard its name, which is actually sweet sauce – and the rest is history.
Other than the Roasted Young Pigeon in Swiss sauce, guests should be sure to order the Baked Crab Meat in Shell and Dry Fried Rice Noodles with Beef. Don’t forget (and we can’t stress this enough) to leave enough room for dessert, as their delicious Baked Soufflé is larger than most people’s heads!
Getting to TPK is actually quite easy. Take Exit D1 at Central MTR Station and turn right and cross Queen’s Road Central. Then turn left into D’Aguilar Street and walk up until Stanley Street. Keep walking on the left side of the road until you hit #60. Bon appetit!