November 10, 2008 represents a memorable date to Hong Kong Tai Ping Koon Restaurant upon its Grand Opening held at the 6th Floor in Shanghai Times Square. With the present of its honorable guests of Mr. Andy Hui, Mr. Lam Man Lung and Ms. Kwok Hoi Ying and others. More information can be sought at the podium level on the 2nd Floor of Shanghai Times Square afterward.

  Hong Kong Tai Ping Koon was founded in 1860 in the Qing Dynasty, during the tenth year of Xiangfeng by founder Mr. Chui Lo Ko (“Chui”). Chui worked as a chef in a foreign trading company in Guangzhou and opened his own restaurant in Tai Ping Sha after he left the job. Knowing the technique in preparing western cuisine, Chui refines his dishes by adding Chinese flavorings and ingredients to match the appetite of Chinese people. This combination of East Meet West was widely accepted and welcomed by the Chinese.

  Lots of well-known people in the Chinese history are frequent dinners of Hong Kong Tai Ping Koon likes Mr. Zhou Enlai, Mr. Jiang Jieshi, Mr. Li Zongren, Mr. Lu Xun and Mr. Song Ziwen.

  In 1937, Tai Ping Koon opened its first restaurant in Hong Kong. The well-maintained old-fashioned dark wood décor with lace curtains has stayed pretty much unchanged since it opened. It offers an incredible mix of western and Chinese flavors ----- what Hong Kong people called “Soy Sauce Restaurant” in the pre-fusion days has successfully gain the loyalty from Hong Kong people including lots of famous celebrities like Li Xiaolun, Zhou Xingchi, Zhou Runfa, Karen Mo Wenwei, Nicolas Xie Tingfeng and Jay Zhou Jielun.

  Traditional and signature dishes of Hong Kong Tai Ping Koon includes its Roasted Pigeon, Smoked Promfret, Boiled Corned Ox-tongue, Portguese Style Baked Chicken, Roasted Leg of Pig, TPK Style Fried Rice Noodle with Beef and its can’t to-be-miss dessert of TPKStyle Baked Souffle. The last but not least signature dish of Hong Kong Tai Ping Koon must be its own developed so-called TPK Style Chicken Wings in Swiss Sauce.

  To use the traditional cooking method together with fresh ingredients and make to order practice provides good reputation among the catering industry about high quality of food. The word “Swiss Sauce” is widely used by other players with the industry and attracts media from other countries like US, Japan, Singapore…..etc to come and share its stories.

  The signature soufflé is a must-try dessert in Hong Kong Tai Ping Koon! It’s a mass of puffy custard in the size of a football. Many Hong Kong people especially those ladies were kidnapped by its unforgettable favor and presentation. Famous singers and movie stars like Joey Yung, Kelly Chen, Zhou shu and Zhang Weimi are its fans!

  Since establishment, Hong Kong Tai Ping Koon is wholly-owned and operated by the same family of the Chui’s. Up to now, there are four branches in Hong Kong and the one in Shanghai Times Square is the first and only restaurant outside Hong Kong.

  To celebrate the Grand Openings of Hong Kong Tai Ping Koon Restaurant (Shanghai), 20% off discount will be offered on November 10, 2008 and also 10% off discount will be given on your next visit upon presentation of your last dinning receipt.

Date: Nov 10, 2008

Venue：6F, Shanghai Times Square