Tai Lake
Chinese restaurant · Chinatown
134 N 10th St, Philadelphia, PA 19107
Highlights
Cantonese seafood, banquet seating, late-night dining, family-style meals
Cantonese seafood, banquet seating, late-night dining, family-style meals
"Tai Lake in Chinatown serves great Cantonese-style dishes to groups of friends and families until 12am. When it’s late at night, they’ll all be here for the same reasons as you: avoiding going home and watching TV with a spread of Peking duck, salted fish fried rice, and ginger scallion lobster" - candis mclean
"Cantonese-style seafood takes center stage at Tai Lake. The Chinatown restaurant gets rave reviews for its steamed oysters, shrimp dumplings, lobster with ginger and scallion, fried jumbo shrimp in a creamy mayo sauce, clams with black bean sauce, and salt-baked squid with chile. With a huge menu (that also includes meat and vegetarian dishes), picky eaters and the adventurous alike are satisfied here. No wonder it’s been going strong since 1988." - Ernest Owens
"Tai Lake in Chinatown serves great Cantonese-style dishes to groups of friends and families until 12am. During the day, families fill the round tables with dim sum, and friends grab lunch for $ 20 or under. When it’s late at night, they’ll all be here for the same reasons as you: avoiding going home and watching TV with a spread of Peking duck, salted fish fried rice, and ginger scallion lobster." - candis mclean, alison kessler
"The inside of Tai Lake looks like a combination of a hotel ballroom and a YMCA rec center, which is just one reason why we love it. The classic Cantonese seafood spot works for all sorts of occasions, from a weekday lunch to a birthday dinner. There are a lot of big round tables, and they have a long menu of well-made standards. We usually go for the salted-fish fried rice, ginger-scallion lobster, and Peking duck." - Candis Mclean, Alison Kessler
"Cantonese-style seafood takes center stage at Tai Lake. The Chinatown restaurant gets rave reviews for its steamed oysters, shrimp dumplings, lobster with ginger and scallion, fried jumbo shrimp in a creamy mayo sauce, clams with black bean sauce, and salt baked squid with chili. With a huge menu (that also includes meat and vegetarian dishes), picky eaters and the adventurous alike are satisfied here. No wonder it’s been going strong since 1988." - Ernest Owens
