影片
開飯介紹
老字號西餐廳，很多人都喜歡在那暗淡的燈光下歎番個靚扒餐。招牌菜是焗梳乎厘及瑞士雞翼。瑞士雞翼汁甜得來唔滯，食過你必讚不絕口。
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附加資料
有訂位服務
營業時間
今日營業
11:00 - 22:30
星期一至日
11:00 - 22:30
以上資料只供參考, 請與餐廳確認詳情
食評 (216)
成日覺得太平館充滿老派浪漫情懷🌹港式西餐廳，待應著住西裝，每個都有返一定嘅年紀，我諗個個都係老臣子了，但照舊一樣嘅親切平時食開葡國雞，今日轉下口味，叫咗兩個套餐。套餐有餐湯，當然有餐包軟熟好味道，搽完牛油已經覺得好好食其中一個瑞士雞翼套餐，其實係包海龍王湯，不過另一半想要焗洋蔥湯，所以轉咗餐湯（不用另外加錢）待應上湯會拎埋芝士粉畀你。餐湯夠熱，但個人鍾意佢嘅羅宋湯多啲，足料，好味燒豬髀飯套餐配飯，連羅宋湯•餐包•餐飲($198+10%)豬髀肉切成薄片，今日比平時鞋咗少少，但味道依舊好味，汁帶微甜，好送飯另一瑞士雞翼套餐，要咗岑味牛脷配意粉，連餐湯·餐包·三隻嘅瑞士雞翼·甜品·餐飲（$273+10%）醬汁有少少蘑菇，個汁配意粉一流牛脷嫩滑，岀色。另一主角，太平館經典嘅瑞士雞翼，餐牌寫明大概要等20分鐘左右，不過今日味道唔夠入味，較牛脷失色每次嚟呢度食，都係呢一個甜品，應該用椰漿整成嘅布甸 仲有少少椰子肉，其實有少少膩，但係總括而言都係好食嘅 餐飲方面，叫咗凍奶茶，但係真係好甜，下次都係要叫少甜
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今晚兩個家庭8個人去完玩。就去左好幾年無去既太平館食飯。點知2025年第一餐晚飯就奶曬野。去之前都有諗過可能質素會有落差。但真係估唔到可以差成咁。以前最愛既豬脾飯。而家變左白恰火鍋豚肉片加生抽。un到不得了。完全食唔到。叫個侍應過黎。佢話豬脾係咁架啦。話最多換過碟。之後一邊哼歌一邊拎走左。換完返黎完全無分別。之後完封不動擺係台面。其間聽到隔離枱客講：「嘩塊牛扒叫5成熟。出盡力都切唔開。點食阿。」其他野總有雞皇飯。干牛河。牛脷。乳鴿。雞翼。全部野都比一般茶記差9條街。你收呢個價錢。總好意思話收最低消費。比咁既質素客人。總有咁既服務。我諗就算你唔洗交租都遲早玩完。
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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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去完大館睇「曲詞印記 - 顧嘉煇x黃霑x粵語流行曲」展覽，行經士丹利街太平館餐廳，突然好想懐舊一下😆太平館係老牌餐廳，歷史悠久，由1860至今年2024，足足有164年歷史。推開大門就由紅色樓梯上去，裝修保留懷舊風格，侍應大多上左一年紀，服務態度好。下午茶時段$126可以自選4款食物連2杯飲品🥤我地揀咗1️⃣芝士肉醬意粉🍝2️⃣咖喱牛肉撈米🍲3️⃣炸豬扒沙律🥗4️⃣香蕉班班戟🍌食物雖然份量不大，但水準甚高，非常美味又有溫度😋🥤凍阿華田🥤凍檸茶本來都好想食招牌疏乎厘，但要留肚食晚飯，唯有下次先食。加一後，是日消費$139💰
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➲ 中環 太平館餐廳高級版大排檔。入座每人一個餐包，加牛油，十分港式食法。唯一不足係張枱太細，道道餸上得好快，完全冇位擺。➳ 招牌二人套餐 ⁽¹⁰/¹⁰⁾套餐好抵食，包捨：海龍皇湯、六隻太平館瑞士雞翼、煙肉炒雜菜、太平館干炒牛河、椰汁奶凍、凍奶茶。雞翼超大隻，招牌瑞士汁；湯有幾粒蝦同扇貝，蝦味唔濃；雜菜中規中矩，口味偏清淡；干炒牛河牛肉片比例好多又無乜根，有鑊氣；椰汁奶凍超級好食，軟滑入口即溶，無得散叫好可惜啊！奶茶都與眾不同，唔係茶餐廳嘅茶底，店員叔叔都話識貨！➳ 烚鹹牛脷 ⁽⁶/¹⁰⁾四大塊牛脷，質感柔軟，有啲鴨胸質感，唔夠爽口。➳ 星洲炒米 ⁽⁸/¹⁰⁾炒得好乾身，咖哩味唔夠，但勝在夠鑊氣。➳ 太平館式焗梳乎厘 ⁽⁹/¹⁰⁾超巨大，成個籃球咁大，好快塌快啲影相。外層麵包薄脆，裏面泡泡蛋白感，蛋味濃濃的，有啲甜。⤵ 太平館餐廳中環士丹利街60號地舖#hkfood #hkrestaurant #hkcafe #cafehk #hk #hkfoodie #hkfoodblogger #hkcoffee #hkcoffeeshop #coffeeinhongkong #cafeholic #foodblog #foodblogger #foodreview #香港美食 #香港食評 #中環美食 #太平館 #梳乎厘 #牛脷 #奶凍
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