Established in 1942, Yung Kee is an integral part of Hong Kong’s heritage and culinary landscape and has become an illustrious dining destination for residents and tourists alike. Situated in the heart of Hong Kong Island’s Central District, the iconic Yung Kee Building offers casual and formal dining, serving preserved family recipes for charcoal-grilled barbecue meats and classic, Cantonese fare.
Yung Kee is most famous for its roast goose, and serves as many as 300 whole birds per day. A half bird—which serves up to six people—costs HK$240, while a two-person portion goes for HK$120. The late founder Kam is nicknamed “Roast Goose Fai” (燒鵝煇), and Yung Kee’s roast goose has become well known in Guangdong, Hong Kong, and Macau, and also among foreign tourists. Some take a box of goose on the flight home to share with family and friends, giving rise to the nickname “Flying Roast Goose” (飛天燒鵝). Yung Kee dishes are served in first and business class on board Cathay Pacific flights, and boxes of roast goose and preserved eggs from the restaurant are sold in the on-board duty-free shop in an effort to take advantage of a growing demand for “souvenir food”.
Yung Kee also once held one star in the Michelin Guide received in the inaugural 2009 Hong Kong and Macau edition, but on 1 December 2011, it was relegated to “Bib Gourmand” section of the guide’s 2012 edition.
Yung Kee is divided into two sections, a fine dining section in the upper floors and a more down-to-earth eatery on the ground floor that served set lunches for HK36 upwards.
If you want to get some “flying goose”, there’s a side door that opens to the takeaway counter. They will make sure the goose is sealed in water-tight boxes for bring up the plane.
Yung Kee Restaurant
32-40 Wellington Street,
Central, Hong Kong
Tel: (852) 2522 1624
Date Visited : Many times
Michelin Bib Gourmand 2018