Yung Kee Building G/F – 4/F
32-40 Wellington Street
Dining date: 3/13/16
My parents and I were walking around the Central District of Hong Kong trying to figure out where to have our last meal before heading to the airport. We initially walked over to Yat Lok, a Michelin-starred roast goose specialist. Unfortunately, it closed just as we got there (it’s closed for dinner on Sundays). We quickly called an audible to this restaurant, another roast goose specialist that my parents had been to previously. Established in 1942, the restaurant’s been very popular and highly acclaimed even garnering a Michelin star in 2009 (it has since lost it).
We put our faith in our server to recommend a few specialty items in addition to the roast goose.
Signature Charcoal Roasted Goose
The goose was excellent – sweet and full of savory depth. I think the breast wasn’t as tender as the version at Kam’s, but still good nonetheless.
Roasted Suckling Pig
The suckling pig was also very strong with its addicting layers of crispy skin, fat and sweet meat.
Sauteed Garoupa Filet
Meaty grouper was tender, though didn’t have a ton of flavor on its own.
Sauteed Pea Shoots Topped with Conpoy
The dried scallop conpoy, hidden inside winter melon, added the bulk of the flavor to complement sauteed greens.
Yung Kee was a good last meal, albeit a bit on the expensive side. I was happy to try one more plate of goose and it didn’t disappoint. Same with the suckling pig.