Along with Tai Cheong's egg tarts, Yung Kee's roast duck and preserved century eggs were my sole reasons for visiting Hong Kong. The gilted exterior of Yung Kee building is hard to miss; bookings are mandatory during peak hours unless you want to suffer a long wait or do not mind dining from the lower-tier menu at the first floor.
Free of the unwelcome ammonia odour that pervades some century eggs, Yung Kee's pidan was right on the mark. The yolks are divinely molten, and the orbs are served with the best pickled ginger I've ever had. I would have lugged home cartons of these if not for their steep price at HKD10 (S$1.60) for half an egg.
Free of the unwelcome ammonia odour that pervades some century eggs, Yung Kee's pidan was right on the mark. The yolks are divinely molten, and the orbs are served with the best pickled ginger I've ever had. I would have lugged home cartons of these if not for their steep price at HKD10 (S$1.60) for half an egg.
Yung Kee's roast goose deserves to be crowned as the national bird of Hong Kong. I loved the juicy and wickedly tasty meat, I loved the lightly crisp skin layered with flavorful fat. Being a roast meat specialist (albeit one with a very extensive menu), we decided to order a platter of char siew, and we're very glad that we did. I forked up every piece of the laudably well-caramelized and highly marbled 'half-lean half-fatty' barbequed pork with as much gusto as with the goose.
As with any Cantonese restaurant worth its salt, Yung Kee dishes up great fried rice. Perfumed with the savory aromas of diced char siew, scallions and egg, every grain of the Yangzhou chow fun was firm and full of wok hei.
The four of us shared a plate of tender pea shoots and straw mushrooms to fulfill our fiber requirements. The portion was sure generous!
I cannot remember the exact pricing of the dishes but the bill worked out to around HKD200 per pax, which is not too expensive for the quality of my dining experience. I've heard that the roast goose often sells out, so do reserve a bird in advance. The online booking system was down in late December and I'm very grateful to Daniel for helping me to make a reservation by phone!
Tel: +852 2522 1624
