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[Hong Kong] Yung Kee Restaurant

Roast Goose from Yung Kee Restaurant, Hong Kong
Famous Roast Goose (烧鹅) from 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).

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.

Roast Goose
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.

Roast Goose with Beans
Beneath the roast goose are these beans (not sure what type) which are yummy and reminded me a little of (non-sticky) natto.

Plum Sauce
Plum sauce dip for the roast goose

Century Egg with Preserved Ginger
Their appetizer is interesting – preserved century eggs with ginger slices. Love it. They must have gotten their preserved eggs from a very good supplier, just look at the slightly oozing yolk.

Sauce for Century Egg
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.

Spinach with Preserved Eggs
Stewed Chinese Spinach with Preserved Eggs HK$105

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.

Spinach with Preserved Eggs
They are using century eggs, salted eggs and normal egg. That’s 3 types of eggs in one dish.

Chinese Spinach with Roasted Garlic
There are also lots of whole roasted garlic cloves which is really sweet.

Yang Zhou Fried Rice
Fried Rice in Yangzhou (Yeung Chow) Style HK$112

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.

Yeung Chow Fried Rice
Beneath the fried rice, there are lots of large crunchy prawns.

Menu at Yung Kee Restaurant, Hong Kong
Bilingual menu in English and Chinese

One Michelin Star - Yung Kee Restaurant
One-Michelin star restaurant accolade

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.

Yung Kee Restaurant, Hong Kong
Yung Kee Restaurant   鏞記酒家

Address: 32-40 Wellington Street, Central
Walking Directions: Central MTR Station, Exit D2
地址: 中環威靈頓街32-40號
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.

Check out
All Hong Kong food reviews on Noob Cook Reviews

Other 1-star Michelin Restaurant HK Food Review
Tim Ho Wan (dim-sum)

What’s Nearby
Mak’s Noodle
Tsui Wah (Wellington Street branch)
Tai Cheong Bakery

One MTR Stop away (Sheung Wan MTR)
Kau Kee Restaurant* (Beef brisket noodles)
Sing Heung Yuen* (Tomato soup noodles)
Wing Hop Shing Restaurant (Claypot rice)


Leave a Comment

4 Responses to “[Hong Kong] Yung Kee Restaurant”

  1. sugarplum — September 18, 2011 @ 12:24 am

    The service in Yung Kee was totally missing when I was there too – it totally put me off from returning. Maybe a case of high expectations as you put it, but I thought they were over-rated. Have to agree that their century egg is very good though… :)


  2. Charmaine — December 18, 2011 @ 6:50 pm


    Was there recently. Tried the food and i love the century egg the most. I find the other dishes over rated and its so ex..


  3. Francis Ng — December 25, 2011 @ 2:50 pm

    Its our family favourite restaurant for many years . We never fail to visit Yung Kee
    Restaurant on all our regular eating trips to Hong Kong. On 20 December 2011, we even make reservation two weeks ahead of our arrival. This time we were very disappointed with the roast goose preparation. The skin is not cripsy and the meat not flavourful and tough. No wonder they lost their Michelin stars. However, their century egg is still good though. We will not visit the restaurant again.

    Also ate at Kau Kee Beef Shop at Gough Street at Central after manoeuvring uphill the many winding roads. Its another disappointment. The beef was tough and they serve only lean meat or with fats but not other parts of the cow. The only consolation is that the soup stock is tasty. Its not worth the visit even though it was highly rated.

    We ate better beef and goose meat in small eateries around Mongkok, Timshaitui, Causeway Bay and Wanchai at very affordable prices.


  4. Albert Ng — January 17, 2012 @ 8:48 pm

    Your Comments on the goose specility at Yung Kee Restaurant is valid.
    I never fail to patronise the restaurant whenever I step foot in Hong Kong. But my last visit is a far cry from the good old days that I ate at the Y K Restaurant. The Roast Goose specialty is no more it used to be. Suculent, crispy and unique in taste. Its a “wash-off” Though the century egg quality is still maintained but the ginger provided is… I believe seasoned in poor quality vinegar. It’s dry and very sour in taste. If I had known that the Restaurant “M” Star status has dropped. I would have given the Restaurant a miss. I would have a better goose in many of the ordinary restaurants in Hong Kong.

    Just unlucy.