Sometimes do you feel like you've eaten way too much? I definitely feel like I over ate this week. Too much good food that I can't say no to. How could one resist right? This will be my last Hong Kong post before I go on a short hiatus to study for my pending exam, then I will be back with more catch up entries.
Mention the restaurant Yung Kee to any local Hong Kong resident and they would most likely know what you're referring to. It's acknowledged as Hong Kong's roast goose institution and is internationally acclaimed.
In the past few years it has made the headlines countless times due to the ongoing family feud over the ownership of the restaurant. Late last year, the court issued a winding up order to take effect for this iconic restaurant so we made it a point to visit before it eventually liquidates in the near future.
It's the only place in Hong Kong that still cooks their meat in a charcoal fired oven as the government no longer issues permits the use of this equipment.
The setting is classy and more formal than the regular barbecue joint that one is use to. This also means the food is much more expensive. It's a big restaurant that occupies a few floors but it does get busy so do place a reservation if you intend on going during prime times.
Having had a big lunch, we decided to order a select few dishes to try.
The 'Signature Charcoal Roasted Goose Leg (regular for 2-4 person portion)' arrived looking rather different to what we had in mind. This was not the leg but the breast! Indeed they gave us the wrong part of the goose so it was taken back to the kitchen promptly.
In a short span of time, the much anticipated goose leg arrived looking stunningly glossy. Hallelujah! They charge extra for the goose leg as it's the most popular part of the goose.
The goose is a much fatter meat compared to the duck and this is what gives it more flavour. You can see that there is a layer of fat beneath the skin. The flesh was wonderfully moist and succulent with a subtle smokey taste. The sweet braised sauce they added made it extra delicious. The skin wasn't very crispy which was disappointing.
A side of 'Gai Lan (Chinese Broccoli) with Oyster Sauce' was a nice accompaniment to balance out our meaty meal.
These dishes are best eaten with a bowl of hot 'Steamed Rice'.
This was probably the most expensive roast meat meal we had in Hong Kong. In addition to the standard prices there is also a 10% service charge on top. I say go for the dining experience but we probably wouldn't go again unless it was for a special occasion.
Then it was off to McDonald's for their limited time dessert, the 'Sweet Potato Ice-cream Cone'. It was vibrantly purple and that was pretty much the only positive. I do like the regular vanilla ice-cream cones but unfortunately this was too sweet.
Where?
32-40 Wellington St
Central
Hong Kong
Phone no: (852) 2522 1624
Opening Hours
7 Days a Week
11:00am - 11:30pm
Website
www.yungkee.com.hk
In the past few years it has made the headlines countless times due to the ongoing family feud over the ownership of the restaurant. Late last year, the court issued a winding up order to take effect for this iconic restaurant so we made it a point to visit before it eventually liquidates in the near future.
The setting is classy and more formal than the regular barbecue joint that one is use to. This also means the food is much more expensive. It's a big restaurant that occupies a few floors but it does get busy so do place a reservation if you intend on going during prime times.
Having had a big lunch, we decided to order a select few dishes to try.
The 'Signature Charcoal Roasted Goose Leg (regular for 2-4 person portion)' arrived looking rather different to what we had in mind. This was not the leg but the breast! Indeed they gave us the wrong part of the goose so it was taken back to the kitchen promptly.
In a short span of time, the much anticipated goose leg arrived looking stunningly glossy. Hallelujah! They charge extra for the goose leg as it's the most popular part of the goose.
The goose is a much fatter meat compared to the duck and this is what gives it more flavour. You can see that there is a layer of fat beneath the skin. The flesh was wonderfully moist and succulent with a subtle smokey taste. The sweet braised sauce they added made it extra delicious. The skin wasn't very crispy which was disappointing.
These dishes are best eaten with a bowl of hot 'Steamed Rice'.
This was probably the most expensive roast meat meal we had in Hong Kong. In addition to the standard prices there is also a 10% service charge on top. I say go for the dining experience but we probably wouldn't go again unless it was for a special occasion.
Where?
32-40 Wellington St
Central
Hong Kong
Phone no: (852) 2522 1624
Opening Hours
7 Days a Week
11:00am - 11:30pm
Website
www.yungkee.com.hk
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