Yung Kee (鏞記)

Yung Kee (鏞記)

Central, Hong Kong

Yung Kee, a classic Cantonese restaurant that has stood the test of time for over half a decade.  Popular among locals and visitors, it's most famous for its roast goose dish.  It was even nicknamed the "Flying Roast Goose" because many tourists would buy and carry it home by air to share with friends and relatives.  Reservation is difficult .  Luckily my parents got their connections and were able to reserve a table for 6 on a Friday night at the VIP area. 

Yung Kee earned their first Michelin star in 2008 and have maintained the star until 2011. It was downgraded from the Michelin Guide's one star restaurant  and is currently now in the Bib Gourmand category.   Not too sure about the cause for its demotion, but it is definitely attracting a lot of media attention in town due to a family feud. 

However, it still achieved its standing in Asia by making to number 17 on the list of the 2011/2012 Miele Guide

http://mieleguide.com/asias-top-20

Signature preserved eggs and pickled ginger (aka century egg)

This is a must-eat appetizer at the restaurant.  The eggs are made and preserved in-house through a rigorous long process.  At the end, the eggs will go through a quality check exercise before serving to a customer.  The egg yolk turns into a dark tar-pit like creamy gelatinous texture which melts in your mouth.  This is by far the BEST preserved eggs we've ever had. 

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Braised Garoupa Head and Belly with vegetables. 

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Famous Yung Kee roasted goose and duck

SMOKED roasted chicken

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Chinese Sausages and cured meats

Beef Brisket in soup with radish

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Yung Kee chili paste

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Wonton noodle soup

Overall, it was a good experience and I can eat the century eggs everyday.  Although we were seated upstairs in the VIP section, the service was brisk but relatively friendly by Chinese standards.  

Food: ★★★★★

Service: ★★★☆☆

Ambiance: ★★★☆☆

Presentation: ★★★☆☆