Yung Kee Restaurant
Hong Kong
レビュー
The culinary offerings and ambiance are exceptional. The service provided an exemplary experience by ensuring a private session with your companions, attending only when necessary. Highly recommended for a memorable Chinese dinner with esteemed guests.
3.5/5 This visit was definitely an upgrade over my first experience years ago. Back then, the service was quite poor, they completely dropped a dish and didn’t inform us until we asked about it. On the most recent visit, the staff were actually friendly and attentive. It’s a sharp contrast to Luk Yu nearby, which by refused to serve me just because I was dining alone. The Roast Goose (炭燒燒鵝) was quite delicious; the skin was well-caramelized and decently crispy. It was still a little fatty for me since I am not used to eating goose. The dim sum selection is competent across the board. A technical highlight is the Traditional Superior Broth Dumpling (灌湯餃). Unlike the modern versions where the dumpling is served swimming in a bowl of soup, this is the authentic heritage style with the broth encapsulated inside the skin. The architecture of the dumpling is solid, the skin is resilient enough to hold the hot soup without leaking, and the filling is well-seasoned. My family swears by their Goose Liver Sausages (鵝肝腸), but it’s a little too gamey and rich for my liking. My aunt especially loves it, so we always make sure to pick up a pack for her when we visit Hong Kong. Beyond that, I just remember the Shrimp Roe Beancurd being pretty average on the first visit, and the other dishes left so little of an impression that they’ve been forgotten entirely.
Their roast goose is very good. But what I really love able Yung Kee is their century egg. And the ginger that is served alongside the eggs. The eggs can be bought as takeaway. They sell them by the half dozen. The small bottle of ginger actually costs more than the eggs but you have to get them with the egg for the magic to happen.
I didn't go since pre-covid & the 'rumored' family feud of this place. Tried their spin-off kam roast after that. Yung kee is still just as good; with more comfy relaxed dining atmosphere. Oh their signature fried tofu is out of this world. Had a roast goose char siu plate . Also ordered the beef ball. Everything was so tasty. Well definitely go back.
Wanted to try their famous roasted goose. We ordered: half of the roasted goose, bbq pork, recommended vegetable, and recommended pan fried noodles. Dessert: sesame balls with egg custard and bird’s nest soup. My favorite was the goose, bbq pork, vegetables and the sesame balls for dessert. I would definitely come back again. Skin was so crispy and crunchy.
