Yung Kee Restaurant 鏞記酒家 - Central - Kowloon, Hong Kong

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 

Kam's Roast Goose 甘牌燒鵝 - Wan Chai - Kowloon, Hong Kong

Hope everyone is enjoying their weekend. I've lost my voice, regained it back and now on the verge of losing it again. I haven't lost my voice for as long as I can remember and it just feels very odd. Typing is much easier during times like this. Stay warm in this chilly cold!

How could one go to Hong Kong without having Cantonese style roast meats? We certainly didn't miss it. It's hands down one of the quintessential iconic eats that is available on nearly every street and corner. A trip to Hong Kong is not complete without having at least one classic roast meat dish. Whether it be duck, goose, pork or chicken.

After arriving at our hotel and checking in, we made our way to Wan Chai for a late lunch. With a complimentary portable mobile provided by the hotel, getting around was relatively straightforward.

This was the amazing view from our room. For those who are looking for a place that is central and close to public transport, I do recommend the Cordis Hotel at Langham Place in Mongkok.

Kam's Roast Goose is owned by Hardy Kam, the grandson of the late Kam Shui Fai who was the founder of the famous and internationally acclaimed Yung Kee Restaurant, which I'll be posting about later.

While it's relatively new in the food scene, having opened in 2014, it has built up a loyal following. Within four months of opening it was awarded the coveted 1 star in the Michelin Guide in 2015 and then again in 2016.

Business here is brisk and if you come during busy lunch hours be prepared to wait. Most locals order the roast goose leg so be clear and concise in what you order or end up with the breast meat.

It's a simple, clean and modest eatery that focuses mainly on roast meats unlike Yung Kee which has a wider selection of Cantonese food. With a seating capacity of 30 there isn't much room but if you don't want to wait the option to take away is available.

As the name of the restaurant suggests, the roast goose is their specialty. The goose here is roasted in a gas oven in contrast to its father restaurant which uses the traditional method of cooking in the charcoal oven.

Service is friendly and courteous. They even helped us with what to order as there were so many options to choose from. They suggested we order the set menu as you get to try more and it's better value so that's what we ordered.

The 'House Soup' is a personal favourite of mine. I really enjoyed the version here as it wasn't diluted and was loaded with flavour and nutrients. Pure comfort food.

The 'Roast Goose and Roast Pork Combination' was delicious. The roast pork was juicy, succulent and fatty. The roast goose skin was slightly crispy and the meat was tender.

The roast meat came with two dipping sauces. A mustard style sauce and a subtly sweet plum sauce for the goose.

The 'Fresh Braised Tofu' was surprisingly tasty. It's marinated with a soy sauce and silky smooth on the palate.

'Sesame Oil Marinated Cucumbers' is served cold. It was wonderfully crunchy in texture and we really liked the mix of garlic and chillies to give it a bit of a spice kick.

We enjoyed our experience at Kam's Roast Goose. The prices are reasonable  and of the three places we tried in Hong Kong, this was our favourite.

Where?
G/F, Po Wah Commercial Center
226 Hennessy Rd
Wanchai
Hong Kong

Phone no: 85 2 2520 1110

Opening Hours
7 Days a Week
11:30am - 9:30pm

Website
www.krg.com.hk

Four Seasons Pot Rice 四季煲仔飯 - Yau Ma Tei - Kowloon, Hong Kong

Those in Australia, don't forget to vote in the Federal Election as every vote counts! 

There are two famous claypot rice joints near Mongkok, Hing Kee Claypot Rice Restaurant and Four Seasons Pot Rice. The decision was pretty easy. One was outside in the open air and the latter had indoor seating. On that particular night it was cold so we chose to go with Four Seasons Pot Rice in Yau Ma Tei.

Claypot rice is essentially rice grains slowly cooked with your choice of toppings over a high heat charcoal fire. It is served piping hot and the bottom layer of the pot has a crunchy crust with a slightly smoky taste.

My colleague who is from Hong Kong always tells me the best thing to eat there is the claypot rice. It's his favourite comfort food and I was curious to find out why. I'm particularly fond of the Singaporean and Malaysian version of the claypot rice as it is well seasoned. The Hong Kong one is similar but it comes in a plain state and you have to add the provided seasoning to give it flavour.

We were lucky to get a table arriving just after 6pm, but as soon as we were seated the line outside got longer. It's a hit with the locals and even celebrities so be prepared to wait. Sharing a table with others is a possibility. The inside is basic and no-frills yet charmingly old school.

There are over 30 claypot options to choose from spanning across a few pages in both English and Chinese. Four Seasons has a few house specialties such as ducks feet, eel and frog. Yes you read right, frog! We weren't too adventurous so we chose to go with the traditional options.

A bottle of sweet soy sauce is presented at the table before the claypot arrives. Once the claypot arrives at the table, take off the lid and quickly put in the seasoning. Add it liberally. Then close the lid so the flavours penetrate into the rice.

The 'Chicken and Salted Fish Pot Rice (HKD 51.00 )' is subtle and not overpowering with the salted fish. The rice is cooked perfectly leaving it fluffy and fragrant.

The 'Chinese Sausage and Chicken Pot Rice (HKD 51.00)' embodies a plethora of flavours and the beautiful aroma whiffs through the air once you open the lid. The chicken is tender and the fatty lap cheong is delicious.

What I like about the Hong Kong claypot rice is having the flexibility to adjust the seasoning to your own preferences allowing the combination of flavours and textures to be infused together. The portions are generous in size and each pot can easily be shared among two people.

We also ordered a side of vegetables.

Four Seasons Pot Rice restaurant is an unpretentious and cheap eatery that serves excellent claypot rice. Go early and be prepared to queue for a table.

The line stretched all the way down the street when we left. I've heard that the waiting time could be up to an hour or even longer.

Where?
46-58 Arthur St
Yau Ma Tei
Hong Kong

Opening Hours
7 Days a Week
6:00pm - 12:00am

Website
N/A

Tsui Wah Restaurant 翠華餐廳 - Mongkok - Kowloon, Hong Kong

Happy Queen's Birthday! Hope you're all having a great long weekend. Can't believe it's June already. This year has flown by just like that. Continuing on with the Hong Kong posts before my memory becomes a blur, I do have a few more posts to go through and then it will be on to Singapore.

Tsui Wah Restaurant is a well known, if not the most famous Cha Chaan Teng or otherwise known as a Hong Kong tea restaurant in Hong Kong. With numerous branches throughout Hong Kong, China and Macau, it can nearly be found everywhere. They are open 24 hours so whenever you are hungry it can be easily accessible no matter what time of the day it is.

As we were staying in Mongkok, there was one a few minutes away from our hotel.

It's a local eatery visited by locals, serving a great variety of affordable fusion style Western and Cantonese comfort food.

In the cold one needs to eat something to keep warm so we decided on the 'Fish Ball and Fish Cakes with Flat Rice Noodles in Fish Soup (HKD 30.00)'.

The fish balls are made fresh daily using over 10 varieties of fresh fish and yellow eels as they claim. They are plump and bouncy in texture. The milky fish broth had a subtle and pleasant taste without being overpowering.

The noodles are thick and slippery making it very easy to eat . It just needs some more soup as the noodles absorbed most of it.

If you do like spicy foods, I recommend you eating it with this sauce. It's divine!

A must visit anytime during the day. We also came here for breakfast before our flight back home. They offer good value breakfast sets.

Where?
G/F, 244 Portland St,
Mongkok
Hong Kong

Phone no: +85 2 2392 3889

Opening Hours
24 Hours Daily

Website
www.tsuiwah.com 

Mui Kee Congee 妹記生滾粥品 - Mongkok - Kowloon, Hong Kong

Hong Kong isn't all about modern and flashy restaurants. There's more to it. Search and you'll find hidden treasures.

We didn't expect a hawker type of food court in the city of Hong Kong. I was surprised.

Mui Kee Congee is located at the top level of Fa Yen St Market. It's a family owned business and has been open for decades. They've been mentioned in a number of guides and have been on numerous TV programs so they do get a lot of tourists. There is a menu in Chinese, English and Japanese.

The surrounding environment may look unclean and unhygienic but don't be intimidated by the interior.

We ordered the 'Fish Congee (HKD 30.00)' which is made from a fish broth . A hot and steamy bowl of delicious congee came out less than five minutes after ordering.

The texture of the congee is superb. It's consistently smooth and velvety from hours of slow cooking. The ginger and shallot garnish gives it a nice balance.

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The fresh fish slices were tender and juicy but be careful of the tiny bones.

The elderly man who was manning the shop told us we had to add pepper to make it more flavoursome. I love pepper so yes to pepper!

A hearty and wholesome dish away from home. It's real affordable, portions are generous and a rare find in the bustling city of Hong Kong.

Where?
Shop 11-12, 4F,
156 Fa Yuen St
Mongkok
Hong Kong

Phone no: +85 2 2789 0198

Opening Hours
7 Days a Week
6:30am - 3:00pm

Website
N/A

Kam Wah Cafe 金華冰廳 - Mongkok - Kowloon, Hong Kong

Vouched by many as having the best polo bun in Hong Kong, Kam Wah Cafe has got a massive following for a reason. Also known as a 'bo lo bao' or 'pineapple bun', it doesn't contain any pineapple but resembles a pineapple epicarp.

Kam Wah Cafe are famous for their egg tarts and polo buns. Most customers takeaway but we opted to dine in.

It's busy and noisy in the early morning. We take a seat at a booth table right at the back as there are no more tables. The other option is sharing.

The 'Polo Bun (HKD 10.00)' is freshly baked and served straight from the oven with a thick slab of butter sandwiched between the bun. It was still warm when it arrived at the table, allowing the butter to melt slowly. The bread is soft, light and fluffy on the inside. This is nice contrast to the golden crust on the top which is wonderfully crispy without being too sweet. My favourite part!

The 'Coffee (HKD 17.00)' was nothing to rave about. It was rather bland and lacked that coffee hit .The old school cups suits the atmosphere of the cha chaan teng .

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My love for the 'Iced Lemon Tea (HKD 19.00)' started from this moment. It was like no iced lemon tea I've ever tasted. It wasn't overly sweet like those ones you find in the bottles and it actually had the taste of real lemons. So good.

Do give the polo bun a try and you won't be disappointed.

Where?
G/F, 47 Bute St
Prince Edward
Hong Kong

Phone no: +85 2 2392 6830

Opening Hours
7 Days a Week
6:30am - 12:00am

Website

N/A