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.

After shopping in Central, I was carrying a lot of things and wanted to find a place to rest and have afternoon tea. I walked to the door of Yung Kee. The golden sign at the door was very imposing and pleasing to the eye. The waiter also greeted us with a smile and asked us to go in. That's it. We came at the right time because the dim sum was just starting to be served at 2 o'clock. I ordered the appetizer of preserved egg and sour ginger first. The inside was runny and melted in the mouth. I fell in love with it instantly. The signature dish here is roast goose. I also want to eat suckling pig, so I ordered a double combo. When the roast goose is served, it will be poured with roast goose sauce. The meat is tender and full of charcoal fragrance. The waiter suggested that we dip it in the homemade sour plum sauce, which is appetizing and refreshing, and the suckling pig skin is crispy and loose. There are also dry fried beef noodles, hand-beaten fresh meatball porridge and wonton noodles. The dry fried beef noodles are just right and the ingredients are quite rich. The hand-beaten meatballs are particularly chewy and the porridge base is very soft. The wonton noodles are a bit small, but the wontons are big and delicious. The chicken feet are much better than those in mainland restaurants. The taste is first-rate and the meat is not moldy, at least not frozen. The egg yolk is fried crispy, topped with sesame and honey, sweet but not greasy, great!

I went to Hong Kong on a business trip and my friend recommended Yung Kee. He also ordered the beef brisket in clear soup in advance, saying that he would regret it if he didn't eat it. I had eaten roast goose before, so I ordered the crispy roast brisket this time. Sure enough, I was not disappointed. The skin was crispy and the meat was tender, and it was not greasy. The beef brisket in clear soup was really delicious, very refreshing and tasty, and the soup tasted very good. No wonder you have to make a reservation to get it! For dim sum, we ordered curry tripe and fried taro corners. Cantonese dim sum is different. The tripe is chewy and the curry flavor is very strong. The fried taro corners are very crispy, and the taro paste is very fragrant, smooth and delicious. We also ordered the fried grouper balls, which were also good, and the fish meat was very fresh and sweet. For the main course, we ordered Xingzhou fried rice, which had a lot of ingredients and a large portion, and was delicious.

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!

Yung Kee Restaurant's treasure is the flying roast goose. Tourists like to pack it up and bring it on the plane. After eating it, I found out that it used to be a Michelin star. The lobby manager looks exactly like Shinzo Abe. I couldn't take my eyes off him. I was very sad that I didn't get to eat the roast meat rice. Very sad.