Lin Heung Tea House (蓮香樓), Central, Hong Kong

Lin Heung Tea House (蓮香樓)

Continuing with my journey to try out long established restaurant, Lin Heung Tea House is another choice. As my aunt knew that they are always packed, we reserved a table for the early dinner. When we are there, most tables have already scattered with people. I am looking forward to their food!

Tea House (Old Style)

Eight Treasure Duck (八寶鴨)

We have pre-ordered the Eight Treasure Duck. This is basically stuffed eight different ingredients into a boneless duck. The eight ingredients are lotus seeds, glutinous rice, mushroom, salty egg york... and I have lost count. The duck meat is so tender and just melt in your mouth. The glutinous rice is the best part of the dish. It absorbed all the taste from the duck.

Lotus Root Cake

I really like lotus root cake and I have made a special request for this dish. :)

This is Also a Unique Dish which I Found It In Hong Kong

Crispy Skin Chicken

Finished off with Mung Bean Dessert

Went to this restaurant is like travel back in time!

Entrance where They Sell Dim Sum in the Morning

Various Gift Boxes Back in the Old Days!

Tai Ping Koon Restaurant (太平館餐廳), Central, Hong Kong

While I am in Hong Kong, my family organised a reunion dinner. Since it is around Christmas, we would like to have Western food over Chinese food but with a bit of Chinese influence. Here we are at Tai Ping Koon Restaurant (太平館餐廳), which was found in 1860.

Menu with Background

Tai Ping Koon Restaurant is famous for its Swiss sauce chicken wings, baked Portuguese style chicken and roasted pigeon. I have been curious why does the sauce is called Swiss sauce. The menu has a bit of the explanation. Back in the early time, the waiters can speak limited English. When the patron asked what kind of sauce did they make these chicken wings, they said "Swiss" soy sauce, which is supposed to be "sweet" soy sauce. This is how the name Swiss sauce chicken wings has started.

Fluffy Soft Bread Roll

Enough of the background lesson, we should go back to decide what we should have? A lot of their famous dishes are included in their banquet menu, which included bread roll, entree, main, rice, dessert and tea or coffee. We can also order a la carte. Since the banquet included all the chef recommendation, each of us order different main... Christmas dinner, Banquet for Two and the standard banquet with different main.

Fruit Punch

Fruit punch is my favourite drink when I was young. May be I was allow to drink it once in a long while?

Borscht (羅宋湯)

The borscht uses tomato paste instead of beetroots with beef and lots of different veggies. Other soups which come with the banquet.

Birdnest Soup (燕窩湯)

Having birdnest soup... will I become more beautiful? hahahaha... Birdnest is basically tasteless. The chicken soup base is the main favour of this soup.

Prawn Soup (海龍皇湯)

The signature dishes come...

Swiss Sauce Chicken Wings

Roasted Young Pigeon

Baked Crab Meat in Shell

Roasted Leg of Pork

Baked Quail

All the dishes seems to be using the same dark soy sauce. But the taste of each dish is different. The level of sweetness and saltiness are different. The chef must correctly labelled each sauce is used for which dish. :p

Baked Portuguese Style Chicken

I wonder if I go to Portugal, can I find this dish? :p I would already know this answer. I am quite amaze how they can think of all these names where these places do not have these dishes, such Singaporean fried noodles, Mexican bread?

Beef Stroganoff

The beef stroganoff has been modified. But my Dad told me it is like this since he can remember. 

Baked Souffle

We finish off the meal with their famous Baked Souffle. We first thought it is about a bowl size souffle which can be easier share among us. But... when it arrives... it is bigger than my face! We are struggling to finish it all.

Ice Coffee

It was a great reunion dinner. I wonder when can we all sit down together to dine again? Happy to see everyone is very satisfying with a full stomach!!! :D

Tai Ping Koon Restaurant (太平館餐廳)

60 Stanley Street

Central

Hong Kong

香港中環士丹利街60號

Law Fu Kee (羅富記粥麵專家), Central, Hong Kong

 Law Fu Kee (羅富記粥麵專家)

I will come here every time when I visit Hong Kong. They have my favourite deep fried dace fishball (炸鯪魚球). This is no ordinary dace fishball. They have put tangerine peel to it to enhance the favour. Forgot to mention, dipping the fishball into this claim sauce (蜆芥) is devine.

 Deep Fried Dace Fishballs (炸鯪魚球)

Another favourite of mine is their congee. It is just like a combo which I order every time. This time I have ordered the fish congee. They use freshwater fish (鯇魚) instead of the ocean fish.

Fish Congee (鯇魚片粥)

Dace Fishball Congee (鯪魚球粥)

This time I have ordered dumpling (水餃) too. The combination of prawn and black fungus is... how to describe it... crispy?? I can never taste the same when I am in Sydney.

Dumplings (水餃)

羅富記粥麵專家

中環擺花街50號地下
Law Fu Kee
G/F, 50 Lyndhurst Terrace
Central

Tai Cheong Bakery (泰昌餅家), Central, Hong Kong

It happen that I go pass Tai Cheong Bakery today. I saw the queue outside its shop. What are they waiting for? It must be their infamous Egg Tart which is one of Chris Patten's (last British Governor of Hong Kong) favorite. Nowadays, there is Tai Cheong Bakery everywhere across Hong Kong.


It is not the same picture how I remember it. My bus went pass their shop every day when I was going to school. Their shop front displaying various type of traditional Chinese biscuits. Of course without the queue. :) Oh... it brings back my memories of the good old days.


Since I am here, why not queue up for its Egg Tart? It did not take me too long for a tart. Wow... it is so smooth and creamy... I wish I have bought more than one!

Egg Tart in front of Tai Cheong Bakery

泰昌餅家
中環總店
中環擺花街35號地下
Tai Cheong Bakery
35 Lyndhurst Terrance
Hong Kong