影片
更多
2013-04-20
360 浏览
After visiting a friend residing at 'Sham Tseng ', we were looking for dining options and Yue Kee was promptly suggested for it seemed like the local area highlight and 'Must Try' places to go to. We arrived just before the peak dining period at 6ish and we were able to get a table for 3 without a reservation, barely.It was later did I realize that Yue Kee was featured in the Hong Kong Michelin Guide 2013, with a 'Bib Gourmand' where it was categorized as 'Inspectors' favourite for good value'.
It was later did I realize that Yue Kee was featured in the Hong Kong Michelin Guide 2013, with a 'Bib Gourmand' where it was categorized as 'Inspectors' favourite for good value'. Apparently over 40,000 geese are needed each year to satisfy demand to this second-generation family business, which started opening doors for business in 1958. The geese were being sourced from 8 different farms in Mainland China and if contentment is indicated by the amount of noise generated within the restaurant, then the customers sure showed much appreciation for these roast birds.
Roast Goose
When the dish was plated and served to our table, the glisten atop the roast goose skin was tantalizing to say the least. It flashed a 'Eat Me' shout-out to the three hungry diners at the table. The skin of the goose was thin and crisp. Surprisingly, there was only a thin layer of fat underneath the skin, which certainly delighted the healthy-conscious us and this was certainly a large appealing factor. The thigh meat tasted more scrumptious than the breast portions which were slightly dry by our standards. We were more than willing to look past that for it simply looked too good to resist!
The home made plum sauce was everything to crave for. It had the right level of viscosity perfect balance of sweet and sour flavours to supplement the roast goose. It just worked beautifully in unison with the roast goose in terms of taste.Mixed Platter
The mixed platter consisted of various items, such as cold jellyfish, intestines, goose wings and feet. The bittern marinade where the associated parts were soaked in was delicious and had the right level of salinity. Overall, each of the 5 appetizers were pleasing to our palate even though we were not particular fans to start with.
For those with an appetite for something fiery, this self-concocted chili sauce will not fail you.Stir-fried kailan
Like how any cuisine should ideally round up, we ordered a plate of kailan as our sole source of greens for the meal. Well, it was stir-fried like how it should have been, with a slight crunch remaining to the stems. A good but expected dish.
The interior of the restaurant had a very traditional Chinese touch to it.
The queue that was outside the restaurant when we finished our meal left us with much relief!
题外话/补充资料：
The dishes came to just over HKD500, which was reasonable but not exactly value for money. The quality of the food was good, but given any day, I would pass if I had to be part of such a long queue. There were quite a few other roast goose restaurants located on the main road but according to our friend, Yue Kee is by far the most reputable and superior in quality. This could probably be attested by the crowd. What we particularly enjoyed at Yue Kee was that the roast goose was not as fattening as commonly tried elsewhere and definitely went well with our motto of 'make your calories count'
(以上食记乃用户个人意见 , 并不代表OpenRice之观点。)
张贴
