Yung Kee Restaurant

I saw it on the Ctrip reputation list of Asia's 100 local restaurants, and the Uber driver, as a local, strongly recommended it, so I decided to eat here. It is located in Central, next to Lan Kwai Fong. If you live in Central, you can basically walk here or go back to the hotel after eating. The restaurant is famous for its roast goose. There are chefs making roast goose in the open stall, which also shows the special method of charcoal grilling. There are many old photos in the restaurant to record its history, but the service is very modern compared to other old brands, because there are no pictures on the menu, and the service staff are dressed in suits and have no emotion and make quick recommendations, which may be a feature of Central. You can choose the breast and leg of the roast goose, and the soup on it is poured in front of you by the waiter with a pot when serving the dish. It should be based on the recipe of this old soup. Because the specialty is roast goose, the surrounding of the goose is also a specialty, and the combination of goose liver sausage and pork sausage is also available for takeaway. I also ordered century eggs and shrimp roe pig's feet (like shrimp roe tofu rolls, smoked), tortoise jelly and pudding. In general, there are many things you can explore in the restaurant by yourself, and the taste is suitable for friends who like to eat poultry on a daily basis.

The first time I ate Yung Kee was when I was studying many years ago. I thought it was delicious at the time, and I would visit it every time I went to Hong Kong for fun or on a business trip. Yung Kee has a great location, great service, and requires reservations in advance. Each dish is more suitable for people with a lighter taste.

When you go to Hong Kong, you usually go to Central for a walk. You will come to the entrance of Yung Kee Restaurant. The golden sign at the entrance is quite eye-catching. There are snacks and rice dishes. The roast meat is quite authentic, but the portions are very large. There are roast goose, suckling pig, roast pork... all kinds of them. Foodies often have difficulty choosing.

I believe many people come here because of its reputation. I like to eat roast goose, but this time I had too high expectations. There were not many people at 6 o'clock in the evening. I ordered the signature roast goose and added goose legs for more than 60 Hong Kong dollars. It was cold, the skin was not crispy and could not be chewed, the meat was tender but the bones were not chewed. It was far worse than the Chunji roast goose in Guilin (Chunji roast goose costs dozens of dollars per serving). Let's talk about the barbecued pork. The barbecued pork was not flavorful and delicious. It was not as good as the mainland restaurant. The only thing that felt good was the crispy suckling pig. The skin was indeed crispy, and the sauce was delicious with rice! I ordered some green vegetables and iced milk tea, about 400 per person! I don't recommend going there specifically! Next time I go to Hong Kong, I will try Kam's roast goose to see how it is!

I was lucky enough to take advantage of my boss's attention and dine on Yung Kee's 4th floor, a VIP-only floor. The atmosphere was completely different from the floors below, with even more opulent decor. The wood carvings on the walls were my favorite. Since it was a lunch meeting, I didn't order much. I started with a generous soup, which included kelp and lotus root, and was rich, generous, and MSG-free. My boss also ordered the pineapple and black pepper beef tenderloin, which was perfectly chewy but not overly tough. There was also the bayberry crispy baked pork tenderloin, which was also quite sour and sweet. The honeysuckle and amaranth dish was tender, green, and sweet, and it was delicious! Finally, I ordered the famous fishtail wonton noodles. The wontons were smooth and fresh, the noodles were crispy, and the broth was rich and flavorful. Delicious!

When you visit Yung Kee Restaurant in Hong Kong, you absolutely must try their signature Yung Kee Roast Goose. In other words, I go there for the Yung Kee Roast Goose. Their roast goose is juicy, tender, and not too dry or greasy, topped with a small dish of preserved egg and pickled ginger. Its flavor is so unforgettable that many connoisseurs will queue up for a single serving. And I often pack up another one to take home after my meal, just to keep the delicious flavor alive.

This was the most satisfying meal I had in Hong Kong this time. The roast goose lived up to its reputation—not greasy, and the meat was more delicate than usual. The suckling pig was also delicious. The other stir-fries were also of a high standard. Personally, I found the preserved egg with sour ginger to be just average. Although there was a service charge, the service was excellent and worth it. It's just that many restaurants in Hong Kong have elderly waiters, which made us young people feel a little uncomfortable.