7
Hiring
$20,000-$21,500
Monthly
$16,500-$17,500
Monthly
Up to $20,000
Monthly
$30,000-$32,000
Monthly
See All 7 Jobs
360
116
93
3-min walk from Exit D2, Central MTR Station continue reading
All Branches (2)
Telephone
25221624 (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
Additional Information
開瓶費300
Opening Hours
Today
11:00 - 22:30
Mon - Sun
11:00 - 22:30
Payment Methods
Visa Master AlipayHK Cash Octopus UnionPay JCB WeChat Pay
Number of Seats
600
Other Info
Alcoholic Drinks
May Bring Your Own Wine
Parking Details
Phone Reservation
Delivery
10% Service Charge
Above information is for reference only. Please check details with the restaurant.
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 (738)
Level7 2022-10-19
2131 views
六年多前寫過「鏞記」的 openrice 食評。當年「鏞記」正值爭產、爭招牌風波,之後引致部份甘家兄弟自立門戶。至於贏了官司的其他甘家後人就繼續擁有「鏞記」金漆招牌。上次來已經是三年多前,今晚再臨,就是要試試燒鵝味道是否依舊。作為擁有悠久歷史的名牌中式酒家,去年斥巨資翻新裝修;不過仍然維持中式傳統風格,令人聯想起上世紀六七十年代的港式廣東大酒家氣派,處處滲透中式亭台樓閣風情。翻新後,枱櫈及裝飾品絲毫不見殘舊破損、亦沒有土裏土氣之感,反而有一種真正懷舊風情。對比那些仿古懷舊裝修風格的新派茶居,「鏞記」就顯得難能可貴。整棟鏞記有四層,地下一層依然有親民的粥跟細蓉。一樓類似輕膳,新設計以香港五、六十年代的生活場景作靈感,重現昔日在茶樓嘆茶食點心的氛圍,並以牡丹花粉紅及綠葉的兩大主色調,取代過往傳統中式酒家的紅色。這兩層在午市時段最多白領光顧。二樓繼續保留原有的龍鳳大禮堂,主要做午市商務飯聚及晚市生意;大廳盡頭的「龍鳳呈祥顯壽圖」立體浮雕在今天的香港已沒有幾間中式大酒樓仍然有保留,一定要打卡。最高一層就是VIP房。「鏞記」大裝修後,是否仍然可以保留炭爐牌照呢?但餐牌就仍然標明正宗炭燒黑鬃鵝(半隻)($430)。人少,遣憾只能叫半隻,以免浪費,未能親眼見識整隻去骨飛天燒鵝切件舖碟上菜的真身(下面照片來自某報章訪問)。雖然只是半隻,仍然去骨切細件奉客。斬燒鵝的技巧出眾,鵝胸肉去骨切件、鵝脾則斬成薄件,兩個部位舖在上面一層;鵝背肉則墊在碟底。整體賣相勝人一籌。食燒鵝的首要重點是烤好後盡快斬件上碟,放涼後就很難保持美味。作為每枱客人必選招牌美食,燒鵝上碟時仍然溫暖;皆因不停烤、不停斬件上枱。另外,所有秘制燒鵝汁都是燒鵝上桌後,才席前淋上,此乃「鏞記」特色,其他同樣以燒鵝馳名的餐廳未能仿效。燒鵝汁微稠、沒有肥油,顏色及賣相也有别於其他酒樓出品;應該係將烤熟後燒鵝腹腔內的醃料汁液,再作二次烹煮調制而成。難怪味道特別濃郁、亦滲著鵝油香氣。每件燒鵝大細、厚薄均一,並沒有厚厚一大件;既可多人分享、也更易入口。鵝肉始終不及雞肉纖維幼細,如果斬件太大,咀嚼的感覺可能會較嚡口。夾起一件燒鵝,沒有過多肥膏;入口既有鵝脂油香、鵝皮脆香、鵝肉膻香,好味!實乃廣東燒鵝的至臻無上境界,加上秘制燒鵝汁,不愧是香港燒鵝第一名店。大澳銀蝦醬香骨($220)選用新鮮一字排,肉質鬆軟多汁;又有適量脂肪,入口更軟滑。用了大澳銀蝦醬醃制的排骨多了一重濃郁鹹香蝦味,表面的薄粉漿又增加香脆口感。好味道,今晚的最佳廚房菜式!鮮拆蟹肉燒釀豆腐($240)賣相唔吸引,以為只是一般大排檔菜式。勝在用料相當豐富,表面的蛋白芡汁舖滿蟹肉,芡汁下的布包炸豆腐又釀入蝦膠;一碟菜式用上了兩種美味海鮮,有點百花釀蟹鉗的影子,概念相當好。只是處理手法未夠好,夾起後,蝦膠同豆腐馬上分離,味道亦有點偏鹹。今時今日在其他酒樓很少見到的特級蝦籽扒柚皮($180)可以一試。柚皮本身只是下欄食材,可以說完全不值錢,但卻需要花很多時間及功夫處理。先將青皮燒至表面焦黑,再浸水過夜至焦黑表皮完全剝落。之後去筋;再浸水、榨水數次以去除澀味及柚皮變白為止。然後用油煮以便柚皮吸收油脂提升軟糯口感。最後再以上湯煨煮柚皮至軟身,時間多寡因應個人口味。上菜時就用煮柚皮的上湯、加入蝦籽做成芡汁。「鏞記」的柚皮煮得非常軟糯,入口完全不用咀嚼,有點似糊;小編口味認為可以硬身一點點,以增加口感。完全沒有苦澀味,處理手法相當好。柚皮本身無味,需要蝦籽香氣提升味道,但蝦籽鹹香未夠濃郁。鼎湖竹笙扒上素($200)材料豐富多元化,除了竹笙之外,還有菜心、冬菇、粟米芯、黑木、黃耳。每款食材都處理得很爽口,既有菌類獨特氣味、又有上湯鮮美;只嫌炮製手法得太過肥膩,每款素菜表面泛起明顯油光。蟹肉乾燒伊府麵($270)好貴,貴在蟹肉份量少得可憐,同價錢不成比例。炒功到家,夠乾身、但又沒有完全失去水份而變得乾癟癟;但實在太少蟹肉,以為只是一碟普通乾燒伊麵。「鏞記」的菜式未必是最好,但翻新裝修後既保留歷史及奢華感,卻又沒有財大氣粗的感覺,值得讚賞。今晚的廚房菜式未算突出,只是一般而已,但定價卻絕不便宜,直逼酒店中菜廳及星級中菜館;不過,炭燒燒鵝味道依舊出色,令人回味,坊間絕大部份酒樓都會被比下去。 continue reading
Level2 2023-03-27
0 views
The first time to have dinner here!!!Generally, all dishes are in excellent quality!!!If you order the roast goose, if possible, get the whole goose. It is not fat at all. Crispy skin and tasty meat!!! I understand why it is so famous now!!! The presentation is like a flying bird!!! Superb!!! The fried sticky rice is lovely and really yummy!!! Slightly chewy and dry enough!!! 👍🏻👍🏻👍🏻 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
鏞記已經成立了75年,是一家被米其林認證的餐廳,肯定會讓你們吃得滿足。這家餐廳最著名的當然就是他們的燒鵝啦!他們的燒鵝厚實飽滿又多汁,燒烤的鵝皮又酥脆,一口咬下還能聽到清脆的嘎吱聲,絕對是讓你們回味無窮的美食。還有他們的皮蛋酸姜、迷你蟹黃炸蝦和咕嚕肉,每樣都超好吃喔!👍不過,別忘了要買一罐XO醬或是他們有名的皮蛋帶回家作為紀念手信,把一些港味十足的食品帶回家作桌上佳餚就可以順便重溫香港的旅遊時光啦!😋鏞記的地址在香港中環威靈頓街32-40號,營業時間是每天早上11時至晚上11時半。如果你們想要品嚐正宗的香港燒鵝,就一定要來鏞記啊! continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2023-03-03
287 views
再一次嚟到鏞記食飯,本來諗住好似平時咁食燒鵝,點知經理話今日有一份鵝煲問我哋要唔要試下,因為鵝煲平時係要提前預訂先有得食,未試過嘅我哋唯有捨棄燒鵝試下呢個鵝煲咩料。鵝煲係用成隻鵝每個部分嚟煨製,湯汁十分濃郁,非常適合撈飯,肉質鮮香,鵝潤同埋鵝血咬落細嫩又入味,好正。嚟得肯定要叫返碟酸姜皮蛋同埋鵝潤腸,呢兩味餸一如既往高水準冇甩漏,好正。唯一遺憾嘅係今次食唔到燒鵝,下次再嚟食過啦,不過個鵝煲真係值得推薦,大家可以試試。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
Level1 2023-02-23
471 views
近排食肆熱鬧返好多,中午去鏞記都滿座,好在同事提前BOOK定位。燒鵝半隻唔算好肥,話晒全港唯一炭爐燒製水準果然不一般,肉質鬆化,皮有油香,算得上所食燒鵝中最好食之一。皮蛋酸薑好開胃,皮蛋真糖心。禮雲子蛋清充滿住蟹膏香味,香濃到不得了。脆豆腐就一般酒樓水準不過不失。成餐最鍾意個蜜燒金錢雞,燶邊冰肉色澤好靚,入口甘香,呢啲以前係下欄嘢,但食落甘香豐腴,味道一流,只係製作繁複,已經少有酒樓或燒味店有售了。 continue reading
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)