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开饭介绍
老字号西餐厅，很多人都喜欢在那暗淡的灯光下叹番个靓扒餐。招牌菜是焗梳乎厘及瑞士鸡翼。瑞士鸡翼汁甜得来唔滞，食过你必赞不绝口。
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附加资料
有订位服务
营业时间
今日营业
11:00 - 22:30
星期一至日
11:00 - 22:30
以上资料只供参考，请与餐厅确认详情
食记 (216)
成日觉得太平馆充满老派浪漫情怀🌹港式西餐厅，待应著住西装，每个都有返一定嘅年纪，我谂个个都系老臣子了，但照旧一样嘅亲切平时食开葡国鸡，今日转下口味，叫咗两个套餐。套餐有餐汤，当然有餐包软熟好味道，搽完牛油已经觉得好好食其中一个瑞士鸡翼套餐，其实系包海龙王汤，不过另一半想要焗洋葱汤，所以转咗餐汤（不用另外加钱）待应上汤会拎埋芝士粉畀你。餐汤够热，但个人钟意佢嘅罗宋汤多啲，足料，好味烧猪髀饭套餐配饭，连罗宋汤•餐包•餐饮($198+10%)猪髀肉切成薄片，今日比平时鞋咗少少，但味道依旧好味，汁带微甜，好送饭另一瑞士鸡翼套餐，要咗岑味牛脷配意粉，连餐汤·餐包·三只嘅瑞士鸡翼·甜品·餐饮（$273+10%）酱汁有少少蘑菇，个汁配意粉一流牛脷嫩滑，岀色。另一主角，太平馆经典嘅瑞士鸡翼，餐牌写明大概要等20分钟左右，不过今日味道唔够入味，较牛脷失色每次嚟呢度食，都系呢一个甜品，应该用椰浆整成嘅布甸 仲有少少椰子肉，其实有少少腻，但系总括而言都系好食嘅 餐饮方面，叫咗冻奶茶，但系真系好甜，下次都系要叫少甜
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今晚两个家庭8个人去完玩。就去左好几年无去既太平馆食饭。点知2025年第一餐晚饭就奶晒野。去之前都有谂过可能质素会有落差。但真系估唔到可以差成咁。以前最爱既猪脾饭。而家变左白恰火锅豚肉片加生抽。un到不得了。完全食唔到。叫个侍应过黎。佢话猪脾系咁架啦。话最多换过碟。之后一边哼歌一边拎走左。换完返黎完全无分别。之后完封不动摆系台面。其间听到隔离枱客讲：「哗块牛扒叫5成熟。出尽力都切唔开。点食阿。」其他野总有鸡皇饭。干牛河。牛脷。乳鸽。鸡翼。全部野都比一般茶记差9条街。你收呢个价钱。总好意思话收最低消费。比咁既质素客人。总有咁既服务。我谂就算你唔洗交租都迟早玩完。
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Tai Ping Koon is one of the oldest Chinese Western restaurants in town. They are famous for their nostalgic and classic decor and also their monster baked soufflé. They were established in 1860 as a restaurant serving soy sauce western cuisine(localized western food) and they used to be a “fine dining restaurant” that cater famous people. They state that Swiss Wings are from them and is their most popular dish…I feel like Swiss Wings aren’t really for me but I really love their roasted pigeons, they are so hot and I love how crispy their skin is, the ox tongue is also a must try, the meat is unexpectedly tender and well marinated☺️ overall I wouldn’t say their food is anything that would wow you but I would say TPK is more like a “heritage”, after all, they are one of the oldest restaurants in town and it would be a highlight of your trip if you are here to visit.
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去完大馆睇「曲词印记 - 顾嘉𪸩x黄霑x粤语流行曲」展览，行经士丹利街太平馆餐厅，突然好想懐旧一下😆太平馆系老牌餐厅，历史悠久，由1860至今年2024，足足有164年历史。推开大门就由红色楼梯上去，装修保留怀旧风格，侍应大多上左一年纪，服务态度好。下午茶时段$126可以自选4款食物连2杯饮品🥤我地拣咗1️⃣芝士肉酱意粉🍝2️⃣咖喱牛肉捞米🍲3️⃣炸猪扒沙律🥗4️⃣香蕉班班戟🍌食物虽然份量不大，但水准甚高，非常美味又有温度😋🥤冻阿华田🥤冻柠茶本来都好想食招牌疏乎厘，但要留肚食晚饭，唯有下次先食。加一后，是日消费$139💰
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➲ 中环 太平馆餐厅高级版大排档。入座每人一个餐包，加牛油，十分港式食法。唯一不足系张枱太细，道道𩠌上得好快，完全冇位摆。➳ 招牌二人套餐 ⁽¹⁰/¹⁰⁾套餐好抵食，包舍：海龙皇汤、六只太平馆瑞士鸡翼、烟肉炒杂菜、太平馆干炒牛河、椰汁奶冻、冻奶茶。鸡翼超大只，招牌瑞士汁；汤有几粒虾同扇贝，虾味唔浓；杂菜中规中矩，口味偏清淡；干炒牛河牛肉片比例好多又无乜根，有镬气；椰汁奶冻超级好食，软滑入口即溶，无得散叫好可惜啊！奶茶都与众不同，唔系茶餐厅嘅茶底，店员叔叔都话识货！➳ 烚咸牛脷 ⁽⁶/¹⁰⁾四大块牛脷，质感柔软，有啲鸭胸质感，唔够爽口。➳ 星洲炒米 ⁽⁸/¹⁰⁾炒得好干身，咖哩味唔够，但胜在够镬气。➳ 太平馆式焗梳乎厘 ⁽⁹/¹⁰⁾超巨大，成个篮球咁大，好快塌快啲影相。外层面包薄脆，里面泡泡蛋白感，蛋味浓浓的，有啲甜。⤵ 太平馆餐厅中环士丹利街60号地舖#hkfood #hkrestaurant #hkcafe #cafehk #hk #hkfoodie #hkfoodblogger #hkcoffee #hkcoffeeshop #coffeeinhongkong #cafeholic #foodblog #foodblogger #foodreview #香港美食 #香港食评 #中环美食 #太平馆 #梳乎厘 #牛脷 #奶冻
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