Soup of Conch, Fish Maw, Chicken, Dried Scallop and Mushroom. The tea-colored soup is an essence of nutrients and collagen.
Note:
Fish maw is the swim bladder (gas bladder) of big fish. It is a source
of collagen, has no taste and is better to be a food material in Chinese
soup. It is usually served braised and in stews.
Fried Mixed Vegetables & Mushrooms.
'Fried Kalein Ginger Sauce'. To be a quality restaurant, to cook Kale or other vegetables in such vivid green colour is basic.
Kung Fu Teais served at the end of the meal.
Free dessert - Red Bean Sweet Soup
Tai Woo Restaurant
太湖海鮮城
2/F Pun Tak Building, 27 Percival Street, Causeway Bay, Hong Kong. (Half minute walk from MTR Causeway Bay Station Exit C)
香港銅鑼灣波斯富街27號本德大廈2樓
Tel: 28930822
Opening Hours: 1000-0300 Daily
Style: Cantonese
Average spending: $180
Date: December 2009
Website: http://www.taiwoorestaurant.com/eng/index.htm
Remarks: booking is suggested.
In
Causeway Bay, Tai Woo should be a Chinese restaurant serving dishes of
stable quality and at reasonable price. It is therefore always full. It
should have been introduced to visitors by the media, about 30% of
diners should be from the Mainland. In Causeway Bay, if spending is
average and reasonable, dining environment has to be sacrificed. Please
do not expect there will be roomy and very comfortable dining
atmosphere.
Apart from the soup, it is in fact a meal of
vegetarian food. Sometimes, it is needed to have healthy meal with
vegetables to get rid of dirt in the intestines.
Service: 3.5/5
Price: 3.5/5
Food: 4/5
Environment: 3/5
Variety: 4/5
Hygiene: 4/5
Overall: 4/5
