This could one of the most famous restaurants for roasted goose on Hong Kong Island ... All the publicity mentioned about Yung Kee Restaurant that it has the most yummy roasted product which received awards such as 10 best restaurants in Asian ... Even I stood on the street, I could hear myself that this was the 'famous' Yung Kee !!!
However, I have noticed that it's not what local people eat in here ... Besides, it's a kind of restaurant that local people take visitors here (for business purposes) ... The rest of customers are tourist !!!
If you walk pass this restaurant, you could find the familiar visual such as long queue and lots of poutry hanging at the front ... where sometimes people taking photos of it (them) !!! Insides, there's also another queue (even you have called for booking) ... They were all petience enough to wait for the table. However, the system was good since there's a kind of walky-talky, queuing book, staffs who receive customers from point to point, incluidng elavator from floor to floor !!!
Insides, each floor was full with tables in a kind of big hall (clean and luxury) ... says the price of roasted products are source of 40% higher than other places
Now, it's time to see the food ... not only the roasted goose but also other roasted products i.e., pork, chicken, duck, and so on ... I recommend to order mixed in one plate so that you could enjoy everything in one !!! Below is the picture of roasted goose ... full with meat and crispy skin ... seem to be oily (a bit -- as normal)
and also roasted pork -- so meaty and full with honey aroma ... in fact I love this roast pork more than roast goose.
Other dishes from Yung Kee are normal Chinese Dishes from seafoods, stir-fried product, and so ...Century Eggs with pickled ginger HK$7.50 -- or what's called Hundred-Year Egg ... a preserved egg made from mixing egg with a mixture of clay, ash, salt, lime, and rice hull for several weeks to several months -- alkaline effect will make the yolk becomes a dark green, cream-like substance with a strong odor of sulphur and ammonia, while the white becomes a dark brown, transparent jelly with little flavor or taste. The century eggs at Yung Kee was great ... so tender on texture, flavour, and also odour !!!
Steamed Garoupa's Head & Belly with Garlic & Dried Tangerine Peels HK$230 -- this is one of my favourite (I can't believe it) ... it's fish !!! could not taste the fishy smell that I don't like ... the green vegetable underneath was so perfect (naturally sweet & crispy)
Roasted Young Pigeon -- small but meaty indeed, in fact the skin was so crispy !!!
Green Vegetable with Crab Meat -- another type of stir-fried green vegetable mixed with crab meat in sticky sauce
Fried Tofu with chilli salt -- always my favourite type of tofu ... deep frying the tofu then stiring with chilli salt again ... see how creamy the tofu inside !!!
YUNG KEE RESTAURANT32-40 Wellington Street, Central, Hong Kong
Tel : (852) 2522 1624
Website : http://www.yungkee.com.hk/
Location : in the heart of the Hong Kong Central District (4 minutes from the MTR Central Station - exit D2 on foot)
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