The usual pilgrimage to Yung Kee for tourists... I went there twice over 2 trips, and both times involved a wait of 30min (@3pm on a Sat) to 60min (@6.30pm on a weekday). Its unbelievable how busy the place is at all times. Since I wasn't in any particular rush, I volunteered to do the waiting on behalf of the rest of the party. Making a reservation is only possible if you do it with sufficient notice. Otherwise, join the herd of walk-ins squeezing in the tiny reception area on the second floor.
List of things to order is pretty standard. The only question is whether you want a portion, half or whole goose. *Shinta has decided that instead of ordering half a goose, next time just order 2 portions of the goose leg. That way you get the juiciest, most choice part of the goose. Strangely, the standard was a little inconsistent over my 2 visits there. The first time, the goose was hot with crispy skin and tender juicy meat sandwiching a generous layer of fat. The second time round however, the goose felt a bit overdone and not as yummy as before.
I'm a fan of the cured meats, although the rest of my companions each time weren't, and I had to struggle to finish it all. Next time I'll just order a portion of my favorite liver sausage and not the entire mixed plate. The traditional sausage is not bad as well, but not particularly special. These are of course available for take-away. Just slice it up and put it in the rice cooker, and let the fats drip into the rice as it cooks.... mmmm.....
When I accidentally forgot to order the famous century egg with pickled ginger the first time round, the waiter not-very-gently reminded me about it. These melt-in-the-mouth delicacies don't have the pungent strong taste that haunts many other century eggs. Believe it or not, these can also be bought as take-away in a box of 6, which I ended up doing so for friends back home in Singapore who were craving this particular Yung Kee version of it.
I wasn't particularly keen to order this when they brought it around on a tray offering it to each table (not sure why they did that...), but my friend likes it a lot so we took a plate. It was nice and gooey, but in general a bit too sweet for my taste.
There are a whole lot of other good dishes to order at Yung Kee (the first 5? 6? pages of their menu lists all the accolades they have won), but unfortunately my party was never large enough (or hungry enough) to indulge in ordering anything more than the "must-orders". Next time I guess!
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Yung Kee
32-40 Wellington Street, Central, Hong Kong
Tel: +852 2522 1624
http://www.yungkee.com.hk/
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List of things to order is pretty standard. The only question is whether you want a portion, half or whole goose. *Shinta has decided that instead of ordering half a goose, next time just order 2 portions of the goose leg. That way you get the juiciest, most choice part of the goose. Strangely, the standard was a little inconsistent over my 2 visits there. The first time, the goose was hot with crispy skin and tender juicy meat sandwiching a generous layer of fat. The second time round however, the goose felt a bit overdone and not as yummy as before.I'm a fan of the cured meats, although the rest of my companions each time weren't, and I had to struggle to finish it all. Next time I'll just order a portion of my favorite liver sausage and not the entire mixed plate. The traditional sausage is not bad as well, but not particularly special. These are of course available for take-away. Just slice it up and put it in the rice cooker, and let the fats drip into the rice as it cooks.... mmmm.....When I accidentally forgot to order the famous century egg with pickled ginger the first time round, the waiter not-very-gently reminded me about it. These melt-in-the-mouth delicacies don't have the pungent strong taste that haunts many other century eggs. Believe it or not, these can also be bought as take-away in a box of 6, which I ended up doing so for friends back home in Singapore who were craving this particular Yung Kee version of it.I wasn't particularly keen to order this when they brought it around on a tray offering it to each table (not sure why they did that...), but my friend likes it a lot so we took a plate. It was nice and gooey, but in general a bit too sweet for my taste.There are a whole lot of other good dishes to order at Yung Kee (the first 5? 6? pages of their menu lists all the accolades they have won), but unfortunately my party was never large enough (or hungry enough) to indulge in ordering anything more than the "must-orders". Next time I guess!---------------------------------------------------------------------
Yung Kee
32-40 Wellington Street, Central, Hong Kong
Tel: +852 2522 1624
http://www.yungkee.com.hk/
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