Yung Kee is the proverbial Chinese success story. After selling roast goose from a food stall starting in 1942, Mr. Kam Shui Fai opened Yung Kee in 1964. The Cantonese restaurant has done a roaring business ever since and has won many awards. You’ll know you’re there when you see geese and ducks hanging in the front window.

Roast goose, with crispy skin but tender on the inside, remains the house specialty (the HK$150 roast goose is enough for 2 to 4 people). But there are plenty of other dishes as well, like barbecued suckling pig, preserved eggs (also called 100-year and 1,000-year-old eggs, but don’t worry, they aren’t anywhere near that age), bird’s nest soup, frog’s legs, sliced beef dishes, and much, much more, including dim sum (Mon-Sat 2-5:30pm and Sun and hols 11am-5:30pm).

Visitors have liked eating here so much, they often buy a roasted “Jet” goose or a half-dozen preserved eggs to take home. Now that’s some souvenir!

Practical Info

32-40 Wellington, Central

Hours: Open daily for lunch and dinner from 11am

Price: HK$130-HK$300; set meals from HK$450 (minimum of two people must order it)

(852) 2522 1624

www.yungkee.com.hk

MTR: Central