318
109
89
Level1
1
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2019-02-14 561 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。
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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。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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  • 燒鵝
Level1
1
0
2019-01-27 694 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。
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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。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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2
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2019-01-21 793 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。
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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。
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  • 蝦餃
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3
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早知道鏞記有不少負評,但想起幾年前品嘗過的陳皮鴨腿湯飯味道不錯,所以重臨舊地。在印象中,這些有名氣的酒樓,一般服務欠佳,只懂逢迎老顧客,但今次感覺,招呼不錯,斟茶遞水做到足,對我們這些生客也不會黑口黑面。可惜,陳皮鴨腿湯飯已在餐牌上消失了。唯有試試其燒味雙拼及點心。燒鵝、油雞味道一般,而且偏咸。蜂巢芋角不夠鬆化,多加一點五香粉,味道層次會更佳。再來一籠三色蒸粿,外表別緻,有清香的荷葉味,但原來內裡是幾種不同的米,有點像珍珠雞,但不夠「糯」。一籠只有兩顆。再加多個沙爹牛肉粉絲煲、雲吞麵、羅漢齋炒麵及兩客酸薑皮蛋,四個人一頓午餐,平均要$250。總體而言,服務及食物品質尚可,但偏咸,偏貴。
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早知道鏞記有不少負評,但想起幾年前品嘗過的陳皮鴨腿湯飯味道不錯
,所以重臨舊地。在印象中,這些有名氣的酒樓,一般服務欠佳,只懂逢迎老顧客,但今次感覺,招呼不錯,斟茶遞水做到足,對我們這些生客也不會黑口黑面。可惜,陳皮鴨腿湯飯已在餐牌上消失了。唯有試試其燒味雙拼及點心。

燒鵝、油雞味道一般,而且偏咸。

蜂巢芋角不夠鬆化,多加一點五香粉,味道層次會更佳。

再來一籠三色蒸粿,外表別緻,有清香的荷葉味,但原來內裡是幾種不同的米,有點像珍珠雞,但不夠「糯」。一籠只有兩顆。

再加多個沙爹牛肉粉絲煲、雲吞麵、羅漢齋炒麵及兩客酸薑皮蛋,四個人一頓午餐,平均要$250。

總體而言,服務及食物品質尚可,但偏咸,偏貴。
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(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Date of Visit
2019-01-15
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$250 (Lunch)
Level1
2
0
2019-01-13 630 views
第二次來同上次一樣咁多人,燒鵝都係咁好食,個個都會點,皮脆肉香,真係好好味。仲叫左揚州炒飯,好乾爽,好足料,蝦仁好大粒好爽,仲有炒蛋臘腸,認真好味,真係食極都唔厭,環境好高檔好舒服。
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第二次來同上次一樣咁多人,燒鵝都係咁好食,個個都會點,皮脆肉香,真係好好味。仲叫左揚州炒飯,好乾爽,好足料,蝦仁好大粒好爽,仲有炒蛋臘腸,認真好味,真係食極都唔厭,環境好高檔好舒服。
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127
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2019-01-13 524 views
Relatives from the US wanted to try some roast goose and having 2 kids meant needing to have a reservation so we didnt bother try queuing at Kam’s goose. Decor itself is very chinese and grand and we had a table on the top floor. We ordered half a goose which ended up arriving after all of our other dishes- we had chased up numerous times but it was only when we asked for the manager to complain did the goose arrive. We suspect our portion of goose was given to another table.The goose meat itsel
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Relatives from the US wanted to try some roast goose and having 2 kids meant needing to have a reservation so we didnt bother try queuing at Kam’s goose.

Decor itself is very chinese and grand and we had a table on the top floor.

We ordered half a goose which ended up arriving after all of our other dishes- we had chased up numerous times but it was only when we asked for the manager to complain did the goose arrive. We suspect our portion of goose was given to another table.
The goose meat itself was rather tough although the skin was nice and crispy.

Remaining food was decent although the plain rice was a bit hard.

More of a tourist place and so wouldnt recommend if you wanted just a casual fix of goose.
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2019-01-08 444 views
做節買左一隻燒鵝返屋企加餸,返到去打開,發覺一隻鵝甘細隻,以為自己買左半隻。跟住開飯食落去,d肉好硬好實,仲好似有陣蘇味。真係名大於實。 價錢甘貴,但質素好一般。
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做節買左一隻燒鵝返屋企加餸,返到去打開,發覺一隻鵝甘細隻,以為自己買左半隻。跟住開飯食落去,d肉好硬好實,仲好似有陣蘇味。真係名大於實。

價錢甘貴,但質素好一般。
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2018-12-22
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Level3
59
0
2019-01-05 414 views
Yung Kee is probably the most famous restaurant in the Central district, primarily because of its size and location, but also because of the high quality of its food. This is pretty much the gold standard when it comes to Cantonese 'siu mei', and I can't think of anyone else off the top of my head which serves such an expensive variety of the stuff.The food here is indeed good. The last time I was here (though I've been here many, many times over the years), we got a selection of some of the mor
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Yung Kee is probably the most famous restaurant in the Central district, primarily because of its size and location, but also because of the high quality of its food. This is pretty much the gold standard when it comes to Cantonese 'siu mei', and I can't think of anyone else off the top of my head which serves such an expensive variety of the stuff.


The food here is indeed good. The last time I was here (though I've been here many, many times over the years), we got a selection of some of the more common, popular items that people typically order here: we ordered the cha siu, which is really the most popular siu mei item to get here. It's on the sweeter side, but has a glaze that is really excellently done, such that the meat is slightly crispy on the outside, but pretty tender on the inside. Other good items include the roasted goose, which tastes great and also has a good skin flavor- however I think the skin could be made a little crispier. We also got the garoper fish head with tofu, which is a pretty good dish considering it wasn't we usually ordered, something that we just randomly tried. Overall, tasted pretty nice.


The biggest 'problem' with this place is the price. The food is good, but probably still not worth the prices they charge here. It's actually not really worth it to come here in my opinion unless you have someone you need to impress. Still, this is not really a good date restaurant either, since it's kind of super brightly lit, and is somewhat loud. Yung Kee is best suited for celebrations for larger parties, which means your bill, even if paid on a per person basis, will probably at LEAST be around $300 HKD, perhaps more if you order more than two or three dishes. I'd recommend just coming here once in a while, and not necessarily buying anything to go.
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Date of Visit
2018-01-01
Waiting Time
5 Minutes (Dine In)
Spending Per Head
$300
Recommended Dishes
  • Cha Siu
Level1
2
0
2019-01-02 449 views
從入門口到食完飯出去服務態度都係一流嘅。裝修過後環境更加舒服。次次都係食燒鵝今次叫燒腩仔試下,皮好脆,肉好爽口,而且唔會覺得肥,食完覺得好甘。不過我都係鍾意食燒鵝多啲,皮脆肉嫩,啲汁送飯超正!
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從入門口到食完飯出去服務態度都係一流嘅。裝修過後環境更加舒服。次次都係食燒鵝今次叫燒腩仔試下,皮好脆,肉好爽口,而且唔會覺得肥,食完覺得好甘。不過我都係鍾意食燒鵝多啲,皮脆肉嫩,啲汁送飯超正!
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Level5
2019-01-01 5718 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 favorit
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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.
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Date of Visit
2019-01-01
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$460 (Dinner)
Level1
2
0
2018-12-21 832 views
尋日係鏞記食嘅金柱二鬆炒帶子勁好食,一開始唔知咩嚟,見幾特別就叫嚟試下。好大份,一圍枱都夠曬食!好多粒帶子,夠厚肉爽口,仲好鮮味。仲有松子,好甘香,無論係送飯定係就咁食都好好味!仲另外叫咗個例湯,味道都唔錯。
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尋日係鏞記食嘅金柱二鬆炒帶子勁好食,一開始唔知咩嚟,見幾特別就叫嚟試下。好大份,一圍枱都夠曬食!好多粒帶子,夠厚肉爽口,仲好鮮味。仲有松子,好甘香,無論係送飯定係就咁食都好好味!仲另外叫咗個例湯,味道都唔錯。
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2018-12-15 838 views
帶內地朋友來試下老字號嘅燒鵝,佢話估唔到中環都會有咁大間酒樓,仲要咁靚。佢一食d燒鵝就話正,同佢係上面食嘅完全唔同,食極限都唔會膩。白切雞又夠嫩滑,不過就係份量少咗d,太好食唔夠食啦。仲有皮蛋酸姜,佢覺得好特別,未食過,好新鮮好獨特嘅口感。雖然價錢係貴咗小小,不過都係值得嘅!
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帶內地朋友來試下老字號嘅燒鵝,佢話估唔到中環都會有咁大間酒樓,仲要咁靚。佢一食d燒鵝就話正,同佢係上面食嘅完全唔同,食極限都唔會膩。白切雞又夠嫩滑,不過就係份量少咗d,太好食唔夠食啦。仲有皮蛋酸姜,佢覺得好特別,未食過,好新鮮好獨特嘅口感。雖然價錢係貴咗小小,不過都係值得嘅!
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  • 燒鵝
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2
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2018-12-06 1032 views
燒鵝果然唔係浪得虛名,燒鵝肉好夠入味,皮香肉嫩,點酸梅醬送飯一流。蜜汁叉燒好入味,甜度適中,爽口彈牙。燒肉肥瘦適中,皮很酥脆。一次性試左三種,好味而且唔係好貴,超正,再叫多個青菜三個人食夠曬。食完個個都話下次食燒味都要繼續來食!
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燒鵝果然唔係浪得虛名,燒鵝肉好夠入味,皮香肉嫩,點酸梅醬送飯一流。蜜汁叉燒好入味,甜度適中,爽口彈牙。燒肉肥瘦適中,皮很酥脆。一次性試左三種,好味而且唔係好貴,超正,再叫多個青菜三個人食夠曬。食完個個都話下次食燒味都要繼續來食!
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2018-11-30 1072 views
燒鵝叉燒好好味,好彩最後一份我地食得到,味道好正宗,燒鵝好新鮮,皮好爽脆,肉嫩多汁。叉燒厚切好有口感,半肥瘦。炒飯、炒菜果d都唔錯,價錢偏貴,不過味道正宗,都係值得噶。
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燒鵝叉燒好好味,好彩最後一份我地食得到,味道好正宗,燒鵝好新鮮,皮好爽脆,肉嫩多汁。叉燒厚切好有口感,半肥瘦。炒飯、炒菜果d都唔錯,價錢偏貴,不過味道正宗,都係值得噶。
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  • 燒鵝
  • 炒飯
Level1
2
0
2018-11-26 1036 views
價錢偏貴但是燒鵝很好吃!!可以在外面櫥窗看著師傅切、皮香肉嫩,環境也很好,服務態度一流,比起大排檔接地氣我更喜歡鏞記的高大上的感覺,想來感受一下香港酒樓的可以來鏞記體驗一下,真的不錯。
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價錢偏貴但是燒鵝很好吃!!可以在外面櫥窗看著師傅切、皮香肉嫩,環境也很好,服務態度一流,比起大排檔接地氣我更喜歡鏞記的高大上的感覺,想來感受一下香港酒樓的可以來鏞記體驗一下,真的不錯。
(The above review is the personal opinion of a user which does not represent OpenRice's point of view.)
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Dine In