Yung Kee Restaurant, Hong Kong

Yung Kee Restaurant is one of the restaurants in Hong Kong that we have memories of from a long time ago. We try to visit it once in a while when we are in town. On our recent visit, we noticed a new, more luxurious interior, and a user-friendly online reservation system.

Cantonese Restaurant in Hong Kong Central, Since 1942

Established in 1942, Yung Kee Restaurant offers casual dining on the ground floor and fine dining on the upper floors. It is well-known for its charcoal-grilled barbecued meats especially the Yung Kee roast goose. The usual Cantonese classic dishes are also on the menu. In the past (but not so much these days), it was common to hear of friends raving about this restaurant and sometimes packing the roast goose just before their flight back so that they can enjoy it back in Singapore.

This is a picture of the ground floor. The lunchtime crowd enjoys a quick meal here on weekdays.

Yung Kee Restaurant HK takes up a few floors in the building. This is a picture of one of the upper floors. It looks more posh than the lowest floor.

Yung Kee Restaurant Menu

An extensive Cantonese restaurant menu awaits diners at Yung Kee. Here are pictures of some sample pages of the menu. We decided to try the two things we always eat here – roast goose and century eggs, as well as a couple of dishes that we have not tried before at this restaurant.

Soup and Century Egg

We don’t always have soup for lunch in Singapore. But HK Cantonese restaurants make very good soup. The double-boiled pork ribs with sweet corn and dragon tongue leaf (HK$160) was clear and delicious. Their famous Yung Kee century egg and ginger (HK$20 per person) seemed drier than what we remember them to be. A more gooey with a egg yolk would be nicer.

Yung Kee Roast Goose

By the time of this lunch we already had two earlier Hong Kong roast goose encounters at Kam’s and Yat Lok (which we shall write about soon). So we decided to have just a standard portion of the goose (HK$300). This was a very good plate of goose with thick juicy slices and the charred skin exudes a smokey flavour. Almost as good as Kam’s in terms of taste.

Fried Dishes and Dessert

Scrambled egg with crab meat and vermicelli (HK$280) was a light dish with healthy vibes. Intense stir-fry is a hallmark of good Cantonese restaurants and this was evident in the wok hei presence in this dish. An enjoyable dish, but better if there was more crab meat.

The stir-fried garoupa with vegetables (HK$480) was a simple dish. Just thick slices of fish fried with vegetables. The freshness of the fish was the memorable part of this dish

Our lunch at Yung Kee Restaurant ended with red bean sweet soup with aged tangerine peel (HK$50 each). This was a wonderful dessert. The red bean taste was concentrated. The dried tangerine peel was the secret weapon, adding a layer of complexity we have seldom seen with this dessert.

Ratings:
Food: 4
Service: 3
Value: 3
Atmosphere: 4
Overall Rating: 4 TOPs 

Yung Kee Restaurant
32-40 Wellington Street, Central, Hong Kong

Tel / WhatsApp : (852) 2522 1624
Takeaway Hotline : (852) 2523 2343

Opening Hours: 11 am to 10:30 pm

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