[Hong Kong] Yung Kee Restaurant
This is a plate of the famous roast goose from Yung Kee Restaurant, a one-Michelin star restaurant in Wellingon Street, Central, Hong Kong. It is without a doubt the most famous restaurant in Hong Kong for roast goose – so famous that it has its own Wikipedia page (just like Mak’s Noodle and Kau Kee Restaurant). I bet if you mentioned roast goose in Hong Kong, somehow someone will suggest this place. I have heard so often of people who tabao (takeaway) their roast goose on their flight back to Singapore. Being so famous, it has become almost a tourist attraction itself for me (and yes, the whole place on the first floor was teeming with tourists when I was there), and I know I have to visit it at least once to know what’s all the hype about. The restaurant has certainly come a long way from its humble Dai Pai Dong early days, and it is now a multi-million company (they own the Yung Kee building the restaurant is sitting on).
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We ordered the regular roast goose (HK$150, pictured above) which is more than enough for two. They also have half (HK$230) and whole (HK$460) goose if you need bigger portions.
Yes their signature roast goose is good – fragrant, meaty & juicy, while the roasted crisp skin with a thin layer of fat melts in your mouth. Despite it being delicious, I was really expecting a bit more due to its super fame – maybe a case of too great expectations.
This is the sauce/dip for the century eggs. It’s prettily shaped like the yin-yang sign. I think it’s mustard and Chinese bbq sauce. I liked it so much that I use this dip for the roast goose instead of plum sauce.
We wanted to eat vegetables and I choose Chinese spinach dish with preserved eggs. The portion is generous, the broth is wholesome and don’t taste MSG-laden.
We ordered a fried rice to share and got a shock when it arrived because it was a big plate (the plate looked much bigger in real life than the photo above). They do have smaller bowl at HK$70. We have to tabao the leftovers which we ate for supper in our hotel room.
Not sure if this is usual, but the service we got that day was totally hit and miss – don’t get me wrong, the service crew were not rude, but they seem to lack the human factor. We find them efficient but perhaps a bit too distant and businesslike. For example, they did not ask if they could clear the plates before doing so (there were still some beans left in our roast goose plate). When we asked to tabao the leftover fried rice, a senior server (dressed in formal coat) merely nodded and left without a word. A minute later, he came back and started transferring the plate of fried rice to a disposable takeaway container, place the container in a plastic bag, left it on our table and walked away without a word or any contact with us. To me, the service was rather ‘off’ that day and lacked the human touch.
Address: 32-40 Wellington Street, Central
Walking Directions: Central MTR Station, Exit D2
Tel/電話: +852 2522 1624
Opening Hours: 11 am – 1130pm (Closed on first 3 days of Chinese New Year)
Official Website: click here
Note: They do takeaways at the left side of the restaurant entrance.
This article is penned by contributing writer, B.
– All Hong Kong food reviews on Noob Cook Reviews
Other 1-star Michelin Restaurant HK Food Review
– Tim Ho Wan (dim-sum)