Home > Chinese, HK: Central, Hong Kong > Roast Goose @ Yung Kee

Roast Goose @ Yung Kee

I have been to this place at least half a dozen times since I have been here. We pretty much always order the roast goose.. it claims to have one of the best roast goose around, and I tend to agree. I haven’t had a disappointing dish at Yung Kee yet, so fingers cross.

Thousand year old egg with ginger  – a favourite of mine. The century egg is made by preserving duck, chicken or quail eggs in a mixture of clay, ash, salt, lime and rice hulls for several weeks to several months depending on the method of processing. The yolk becomes dark green, cream-like substance with a strong odor of sulpur and ammonia while the white becomes dark brown, transparent jelly like. The egg was indeed creamy and delightful. I am not a fan of ginger, so didn’t even have any.

Roast goose – this was absolutely superb! The goose was tender and not fatty at all. I have had some fatty and oily roast goose before, but this was not the case. We pretty much demolished this within minutes!

Suckling pig was also superb and another favourite of mine. Cut into 5 cms wide, these suckling pig were crispy and tender – again, not too fatty which was good.

Bean curb with crab roe – this dish was definitely too pretty to eat! Cucumbers were cut into thin slices and a tree / flower was formed. The bean curd was deep fried, then cut into halves and topped with crab roe (with chili). These bite size bean curd were absolutely delicious!

Sweet and sour pork (which I didn’t take a picture off) was fantastic! Another favourite dish of mine, the pork was deep fried and was crunchy and tender. It had the right amount of sweet and sour sauce, hence not drenching the pork and making it soggy.

You can get some pretty expensive dishes here at Yung Kee – but we stuck with the traditional Cantonese dishes which suits me fine. Situated on Wellington Street in Central, this restaurant has 3 levels and open till late at night. You do need to make a reservation for dinner on weekends as it does get extremely crowded.

GA’s ratings: 8/10

Yung Kee

32 – 40 Wellington Street

Central, Hong Kong

Ph: +852 2522 1624

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  1. Frank Porbo
    February 23, 2010 at 4:17 am

    This is my kind of place!! I have not eaten goose before so I am definately looking forward to it!!!!!!!!!! JOT IT DOWN SHIRLS, YOU ARE GOING THERE AGAIN WITH ME

  2. Ben
    January 13, 2011 at 2:50 pm

    I’ve had absolutely terrible goose from here before. Cold, tough and overpriced, and full of tourists. The preserved egg and ginger was good, though. Still, I can’t believe it has a Michelin star. For great roast goose I’d recommend the restaurant in Shum Tseng any day.

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