Yung Kee Restaurant
Founder Kam Shui Fai’s reputation for roasted goose began at his humble street-side food stall before the onset of World War II. From that beginning grew the business that would one day earn the chef a Michelin star three years in a row. Service is quick and may seem harsh to the diner not used to the place's streamlined, Cantonese mannerisms. Nevertheless, tourists and locals alike fill this Central neighborhood spot on a regular basis to sample the famous roasted goose in plum sauce and other traditional dishes, like char siew (barbequed pork), stir-fried pigeon, or sliced beef with oyster sauce. Four set menus are available, along with a la carte and take-out.
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