Yung Kee has built a reputation of being THE place to go for roast goose in Hong Kong, and quite rightly so, for the goose drumsticks are truly tasty, and very tender.
Another popular dish is the preserved century eggs, which could be a bit of an acquired taste. For fans, Yung Kee's wobbly yolks, eaten together with the pickled ginger, are oh-so-yummy that I count the dish as much of a must-have as the roast goose.
The century eggs and pickled ginger are even available for takeaway. If you do intend to takeaway and bring them onto a flight, I'd suggest bringing a small air-tight container along to store the ginger; the disposable container provided is filmsy and not leak-proof. Also take note that the century eggs are best consumed within a week for maximum freshness.
Here, I also got to try one of those dishes that seems to be quite popular in Hong Kong - snake soup (蛇羹)! The soup tasted...ok, and the texture of the meat was similar to chicken. But I'm never going to be a fan.
Anyway, some may find Yung Kee's price tag rather difficult to swallow. For more wallet-friendly roast goose options, there're always cafes like Sham Tseng Chan Kee in Mong Kok.
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Yung Kee Restaurant (鏞記酒家)
http://www.yungkee.com.hk/
http://www.openrice.com/english/restaurant/sr2.htm?shopid=4203
Add: 32-40 Wellington Street, Central
中環威靈頓街32-40號
Tel: 2522 1624
Open: Mon–Sun, 11am–11.30pm
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