Tai Ping Koon Chanteng presently consists of four branches; Central District, Causeway Bay, Tsimshatsui, and Yaumatei. The food they serve is broadly categorized as "soy sauce western".
[Tai Ping Koon (太平館): Pacific chancellery, Pacific establishment. Chanteng (餐廳): dining hall, restaurant. Central District (中環 'jung waan'): on Hong Kong Island, near the government buildings. Causeway Bay (銅鑼灣 'tung lo waan'): major shopping district on Hong Kong Island, north of Central. Tsimshatsui (尖沙咀): 'sharp sand beak', the tip of the Kowloon peninsula. Yaumatei (油麻地): 'oil hemp earth', Waterloo in Kowloon. Soy Sauce western (豉油西餐 'si-yau sai chan'): a unique style of cooking that is both fish and fowl, and good red herring.]
There used to be a related filial on Jackson Street in San Francisco, where Bund Shanghai Restaurant is now.
瑞士雞翼?
SWISS WINGS?
Nope, nothing to do with the Alps, or any part of Europe. Swiss wings are chicken parts simmered in all-purpose sauce. Which, in Hong Kong, is often called 'Swiss Sauce' (瑞士汁 'seui-si jap').
瑞士汁
Swiss Sauce contains soy, sugar, ginger, and a modicum of spices. It is often used for chicken wings, yes, but it can also be added to pork, fried tofu, mushrooms, variety meats, or even utilized for tea eggs.
I have NO idea why it is called 'Swiss Sauce'.
Of course I bought a bottle. I am always keen for queer things.
I shall probably use some this evening.
Swiss juices.
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