Soy Sauce Western, Chinese restaurants in China
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Queen’s is a veteran of soy sauce Western cuisine, which accounts for its subdued yet assured atmosphere and its hearty baked dishes. The first Queen’s was opened in 1952 by a man who had apprenticed under White Russian chefs in Shanghai. There’s another branch in North Point.
Soy sauce Western is believed to have been invented by the first Tai Ping Koon in Guǎngzhōu. Today tasty classics such as smoked pomfret and ox tongue with rice are still served in neat, if slightly worn, surrounds by the waiters who have been here for decades. There are branches in Yau Ma Tei and Tsim Sha Tsui.