Traditional, Old HONG KONG, Fusion, Historic landmarks

Founded in 1860 in Guangzhou, Tai Ping Koon (TPK) is a historic restaurant famed for pioneering East-meets-West cuisine. Now a cherished Hong Kong institution with four locations, TPK is still run by the founding Chui family. The original founder, Mr. Chui Lo Ko, was once a chef for a Western trading firm. He later opened his own restaurant, combining Chinese cooking with Western techniques—creating a unique fusion style that became widely admired. TPK was the first Western-style restaurant in Guangzhou and later one of Hong Kong’s earliest “soy sauce Western” establishments. Signature dishes include Swiss chicken wings, oven-baked pigeon, stir-fried beef noodles with Swiss sauce, and the must-try giant baked soufflé. Their secret marinade is a closely guarded recipe passed down through generations. With a legacy stretching from the Qing Dynasty to modern-day Hong Kong, Tai Ping Koon has served dignitaries including Dr. Sun Yat-sen, Zhou Enlai, and Chiang Kai-shek. Steeped in history, TPK offers more than just a meal—it’s a taste of culinary heritage, where classic Hong Kong-style Western dishes are still lovingly prepared the traditional way.

150 – 200 HKD

60 Stanley St, Central, Hong Kong