306
105
88
4-min walk from Exit D2, Central MTR Station continue reading
All Branches (2)
Telephone
25221624 (一般訂座)
25232343 (外賣部)
25234686 (VIP廂房)
Introduction
Starting from a modest cooked food stall, Yung Kee Restaurant is now developed into a renowned Chinese restaurant served Guangdong cuisine. Yung Kee acquires fame for its gourmet specialty-Roast Goose. After tasting the Roast Goose, tourists buy and carry it home with them by air to share among relatives and friends. For that, Yung Kee's Roast Goose is nicknamed "Flying Roast Goose". continue reading
Awards and Titles
Best Guangdong Restaurant (2008-2011,2014), Best Restaurant in Central and Western (2010)
Good For
Business Dining
Group Dining
Opening Hours
Today
11:00 - 23:30
Mon - Sun
11:00 - 23:30
Payment Method
Visa Master Cash UnionPay Octopus JCB
Number of Seats
600
Other Info
Alcoholic Drinks
May Bring Your Own Wine Details
Parking Details
Phone Reservation
Delivery
10% Service Charge
Signature Dishes
Sauteed Frog's Leg and Bamboo Shoots Steamed Sliced Chicken with Ham and Vegetable Braised Supreme Bird's Nest Braised Superior Shark's Fin in Brown Sauce Steamed Live Fish in Soya Sauce Yung Kee's Imperial Abalone with Wine
Review (613)
Level4 2019-01-01
1844 views
This famous Chinese restaurant is located in Central, at the self-owned Yung Kee Building. Started in 1942, Yung Kee is renown for the roasted goose and charcoal-grilled BBQ pork, as well as other Cantonese traditional dishes. With advanced booking, the four of us were seated on the third floor, with the decors offering a sense of luxury with authentic Chinese elements, and we had a comfortable dining experience. First we had the Preserved Egg and Pickled Ginger ($15). This is one of the favorites of the foodie, and the dish was used to contribute to the tips for the staff. I am not sure whether this is still true today but the staff did recommend it to us. The preserved egg is decent but I would not say it was the best I had tasted. The pickled ginger has the right balance of sweet and sour, and the crunchy ginger certainly is a great appetizer to start the meal. Like most people we ordered the Signature Charcoal Roasted Goose ($375 for half). I could not help myself in comparing with Kam's Roasted Goose I tried a few weeks ago. This one is also good in taste, with the goose marinated well but not as juicy. And I would prefer the goose to be hotter, as the lukewarm meat quickly cooled down and making it more fatty. However, there are more attention in the cutting of the goose, with the breast cut separately to boneless pieces. Next we had the Deep-Fried Sea Cucumber Meat with Spicy Salt ($330). Those are in fact the intestines of the sea cucumber, and often served in hotpot. This is the first time I had it deep-fried with spicy salt, and it retained the crunchy texture. While it did not have much flavor on its own, the spicy salt did compensate for that. An interesting idea, though not something particularly tasty in my opinion. Then we had the Braised Garoupa's Head and Belly with Bean Curd in Casserole ($300). My favorite on the evening, the starch powder coated on the fish was not too thick, and i detected a bit of Chinese yellow wine used in marinating, bringing in a nice flavor, before deep-frying to nice golden brown before braising. The bean curd was also nice, absorbing the sauce, which had some mushroom, pork, ginger and other seasonings. The shredded spring onion gave an extra fragrance to the dish too. We had Poached Fresh Bean Curd Sheet and Assorted Vegetables in Fish Broth ($160). Quite nicely done, the bean curd sheet was soft and silky, and got a nice bean note. The vegetables were properly poached to the right softness, and considering that there were different vegetables requiring different times to cook, a test of the chef to do it correctly which was delivered well. The fish broth imparted delicate flavors to the vegetable without making it too salty. Another nice dish for the evening. I ordered the Fried Glutinous Rice ($250) to wrap up, but unfortunately the staff forgot my order and we waited for quite a while and only upon checking did we found out to re-order. The portion was good for four persons, with plenty of preserved sausages and meat. Fairly good in taste but I would prefer they could add more chopped spring onion to further enhance the flavors. For dessert we had the Red Bean Sweet Soup with Aged Tangerine Peel ($42). The soup was of appropriate sweetness and the red beans were boiled sufficiently to create the 'sandy' texture. However, the note was barely discernible for the tangerine peel, and given that it was specifically mentioned it was a bit disappointing. The dumplings were another disappointment as it was a bit under-cooked, leaving some raw flour taste.The services were quite good, as one would expect. The food was a bit over-rated in my opinion, and maybe it is more for the tourists now and VIP. The bill on the night was $1840. continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2019-02-16
40 views
個燒鵝真係好正,好新鮮,燒鵝皮好脆好多汁,鵝肉夠厚身有嚼頭,點d酸梅醬就更加正!仲會有d甜豆做伴點,好得意好好味。我地叫嘅係下莊,有燒鵝髀,好滑好正,半隻燒鵝價錢唔算貴,其他地方都食唔到咁好食,所有都係值得嘅。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2019-02-14
116 views
好耐無食過燒鵝,來香港嘅第一件事就係黎鏞記,不過可惜來得太遲,燒鵝賣曬得翻燒肉同叉燒,叫左雙拼,味道都好唔錯。叉燒新鮮爽口,味道適中,唔會太肥。燒肉嘅皮好爽脆甘香,原來唔淨止係燒鵝,其他燒臘都幾好食。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2019-01-27
363 views
因為中午食好飽約左幾個朋友過來飲茶傾下計。叫左幾份點心同埋甜品。最鐘意陳皮紅豆沙湯圓,黑芝麻餡的湯圓,好有嚼頭,紅豆沙煲得好綿,陳皮味好濃,又唔會太甜,巖曬我。蝦餃都唔錯,好依韌,蝦仁好爽口,巖好壹啖食壹個。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)
Level1 2019-01-21
517 views
正宗嘅中式點心,蝦餃晶瑩剔透,皮好依韌,蝦仁爽口。干蒸好大粒,有口感。及第粥足料鮮甜,粥粥底好綿。牛肉布拉腸粉好滑,牛肉嫩滑,好好味。仲叫做個炸蛋散,金黃色嘅蛋散,上面加一層蜂蜜,好特別嘅味道,蜂蜜味道唔會好甜,蛋散好爽脆。 continue reading
(The above review is the personal opinion of an user which does not represent OpenRice's point of view.)