Tai Fung Lau Peking Restaurant

Hong Kong, RAE de Hong Kong (China)

3

Abierto ahora

2 opiniones

Contacto

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Teléfono:
+852 2366 2494
Dirección:
9 G/F, G/F, Windsor Mansion, 29-31 Chatham Road South 漆咸道南29-31號溫莎大廈 9 G/F, G/F, Windsor Mansion, 29-31 Chatham Road South 漆咸道南29-31號溫莎大廈, Hong Kong
九龍, 尖沙咀
Paradas y estaciones de transporte público cercanas:
50 m麼地道 Mody Road (Mody Road)
50 m尖沙咀麼地道 Mody Road Tsim Sha Tsui (Mody Road Tsim Sha Tsui)
230 m永安廣場 Wing On Plaza (Wing On Plaza)
Categorías:
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Información del negocio

Acepta reservas
Sí
Reparto a domicilio
No
Para llevar
Sí
Tarjetas aceptadas
crédito
Bueno para niños
Sí
Bueno para grupos
Sí
Vestimenta
Informal
Nivel de ruido
Normal
Alcohol
Solo cerveza y vino
Terraza
No
Wi-Fi
No
TV
No
Servicio de camarero
Sí
Catering
No

Hoy

Hoy 11:30 – 15:00
18:00 – 23:00
Abierto ahora
Horario local (Hong Kong) 12:24 sábado, 14 de junio de 2025

Horario de apertura

lunes 11:30 – 15:00
18:00 – 23:00
martes 11:30 – 15:00
18:00 – 23:00
miércoles 11:30 – 15:00
18:00 – 23:00
jueves 11:30 – 15:00
18:00 – 23:00
viernes 11:30 – 15:00
18:00 – 23:00
sábado 11:30 – 15:00
18:00 – 23:00
domingo 11:30 – 15:00
18:00 – 23:00

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2 opiniones sobre Tai Fung Lau Peking Restaurant

No se requiere registro
Tu valoración: 2
San Jose, CA
Crispy duck is absolutely amazing. However we didn’t speak English and the staff ripped us off thoroughly — selling us old meat and charging us for extras we didn’t want and couldn’t eat. If you don’t speak the language, beware.
Tu valoración: 4
Hong Kong
This restaurant is older than many people. Established in 1960s, this place do northern Chinese dishes (Beijing style).
Northern Chinese food is usually spicy, served extremely hot or in the form of hot pot, and they are especially fond of mutton, all helping to combat the searing cold in the northern lands. Most people come here for the mutton hot pot, but I think their cooked dishes are equally well-​made.
The autumn months is the season for hairy crab, known for its creamy eggs in particular. The northern Chinese likes extracting them into what’s nicknamed as crab powder, and incorporate them into dim sums, or as dips for crunchers. I had a particular fulfilling one here (see photo) and the dish goes particularly well with Chinese wine called Hua-​Diao, served warm. Their hot plate dishes are very nice too, I had a chicken hot plate and the meat was placed onto the hot plate at the table, sizzling away while you are eating. Recommended!