After immigration in the Hong Kong International Airport (HKIA) near Gate 40 is the last chance to taste wonderful roast goose and also buy a “flying goose” home.
Established in 1942, Yung Kee is an integral part of Hong Kong’s heritage and culinary landscape, offering both casual and formal dining. It continues to preserve authentic Cantonese flavours by using original recipes and traditional well-honed culinary techniques. It is famous for its charcoal grilled roast goose and preserved century egg.
松花皮蛋配酸薑 Preserved Egg and Pickled Ginger
Instead of a black egg white, Yung’s signature century egg 松花皮蛋 came with a yellowish translucent egg white. And the yolk was runny instead of a solid centre. Even the pickled ginger was specially made for them and was pinker than usual. It’s a great little snack but it’s getting a bit expensive these days (HKD 20 / USD 2.50 for half a egg).
正宗炭燒鵝髀 Signature Charcoal Roasted Goose Leg
Yung Kee is most famous for its roast goose, and serves as many as 300 whole birds per day at the main branch. The late founder Kam Shui Fai 甘穗輝 was 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).
Ever though many would argue that there are many roast goose restaurants that come after that are better, Yung Kee remains the yardstick for roast goose that everyone else is compared with. Whether or not it’s the taste, or the presentation, or the service in the restaurant, Yung Kee sets the bar.
Yung Kee Restaurant (HKIA) 鏞記燒鵝
Food Court near Gate 40-80, Departures Level (L6), Terminal 1 HKIA
Tel : +852 2261 0593
Visited Dec 2023
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