Tuesday, November 04, 2008

Yung Kee Restaurant, Central, Hong Kong

This was our first dinner in Hong Kong.
SF had reserved a table for us at Yung Kee (it gets really crowded and it's advisable to make reservations) and since she wanted us to try many dishes, she got some of her friends to join us for dinner too.
Yung Kee is famed for their roast goose, some claimed it's the best in Hong Kong; while others, well, a tad humble, said it's the best in Central..hehe
Left the ordering of food to SF....
First dish, our starter..century eggs with pickled ginger slices..Would you look at that? When SF told me that Yung Kee serves one of the nicest century eggs, I was rather anticipating this. I mean, how different can it be? Ahh, the difference lies in the gleaming core, only achievable with well calculated maturity of the egg. It's really delicious, the other layer extremely springy while the yolk was rich and a tad sticky. The pickled ginger makes this starter perfect.
Next was Yung Kee's house specialty...
The almost ethereal roast goose.. :p
Crisp skin; fatty, juicy, succulent goose meat; now I understand what the rave was about. And the sauce was excellent, really heightened the roast goose's flavours. I must admit; this roast goose was delicious, my only gripe was that it's serve lukewarm. I am so used to high turnover= hotly roasted ducks/ chicken that I expected the same with this goose. Too bad it's not.
A plate of suckling pig and char siew (BBQ meat)
The suckling pig's skin was really crunchy; just beneath this crunchy skin is the fat that was slightly gelatinous. I like such texture. The meat's too salty for me though. The char siew was average; not those melt-in-mouth type, but solid, lean porky type.
A plate of stir fried prawns with pine nuts and celery..
This was a gorgeous dish. The prawns was so fresh; stir fried with celery and pine nuts brings out the sweetness of the prawns. I have eaten pine nuts in chinese dishes before, but the pine nuts in this particular dish was absolutely lip smacking.
SF ordered one rather large steamed fish..Not sure what was the type of fish, the waitress rattled in Cantonese, sounded something of flower something something fish. Oh well. This fish's texture was definitely different. Unlike the usual fish meat, this texture felt like the meat was crossed with prawns. More coarse. It was ok, but I prefer smooth textured fatty fish.
Deep fried stuffed squids stir fried in salt and pepper..
This was Humberto's favourite. He find this utterly delicious and was popping it one after another. Lovely combo of springy squids stuffed with fish paste. I must say, very tasty and goes well with a mug of cold beer..
Yes yes, we did have veggies too.. I must have forgotten to snap a picture of the stir fired bak choy. It was so sweet and fresh. Beautiful.
And the eggplant with mince meat.. Cooked to perfection. The eggplant had absorbed the sauces which had a heavy hint of salted fish. I guess they used good grade salted fish as the flavour was just so intense and fragrant. Love this to bits and goes very well with rice.
The Yong Chow fried rice for some carbs fillers.. Just got to snap a picture of my portion as the plate of rice was divided for serving the moment it touches our table. Quite good.
I already heard that Yung Kee's bill would not come cheap.
So I was rather surprise that it came up to be about HKD240 per person. Guess the bigger dinner crowd helps after all eh? Thanks SF for bringing along anthony, george, humberto and evienne to enjoy this meal together :)
Yung Kee Restaurant is located at 32-40 Wellington Street, Central, Hong Kong.
You can check out their website too at http://www.yungkee.com.hk/

Labels: , , , ,

18 Comments:

Anonymous YeinJee said...

Went there last year... their century egg was indeed one of its kind, and really delicious. Love the roast goose too.

04 November, 2008  
Anonymous SF said...

I was talking to a colleague of mine who went to another place near Tsing Yi that is also very famous for roast goose, and they serve it hot, but he said that it was only ok, he still prefers Yung Kee.

He thinks that because they have to make so many a night, they just roast it, take it out and chop it before juices and marinate really seep in, therefore it was not as tasty. He took some home and had it again the next day and said it tasted better. So maybe there is a reason why YK doesn't serve it hot??? (as if I'm such a food expert la, just a theory! haha)

05 November, 2008  
Blogger irenekay said...

My family and I dont take century egg so it was left wasted on the table....:P

No offense but I find Yung Kee overrated! I find Pudu Wei Kee has better tasting roast goose than YK. Personally I find it not that crispy and not as flavorful as the one I've tried in Pudu area.

A Hongkie fren said YK basically for tourist unless you are their regular which apparently they serve different kinda goose???

05 November, 2008  
Blogger J2Kfm said...

wow. comes with a price. but regretted I din try the roast goose though. really that good?

05 November, 2008  
Blogger "Joe" who is constantly craving said...

haha the bill may be only hk240..but the high cholestrol medicine u have to take will cost u probably just as much!

roast goose..hmmmm i cant wait to go to hk nxt yr!

05 November, 2008  
Blogger sc said...

yeinjee: yes, the century egg was indeed unforgettable..

sf: hahaha..part reason why i like it hot was due to the sweet juices frm the meat. but it's true, you'll get less marinate flavour if it's hot. you'll get another flavour though, the sweet freshness of the meat. anyways, both ways are fine if it's good :)

irenekay: yes, such a waste on the century eggs :p. no offense taken, all of us have diff opinion anyways :). YK's roast goose is good, but not to the level of 'to die for' or orgasmic yet..hahaha. think the patrons are a good mix, that night i went, there were more locals than tourists.

j2kfm: this one's good, well, i really like the sauce on the goose. yums. but when it comes to meat texture and flavour, i prefer roast duck.

joe: choi choi choi! dont curse me ok! anyways, there were so many of us sharing the food, so each dish, i only ate 1-2 pieces, so am pretty sure it's safe :p. oh, going HK next year? yum yum!

05 November, 2008  
Blogger Precious Pea said...

Many people said Yung Kee is over-rated but I find it's still my fav place for the roasted goose. Anyway, just for the century eggs I declared myself a loyal fan. Hahaha! I usually order extra portion of it. And ooo..do you know you can buy the century eggs from them too? Slurps!! I can't wait to go next year too.

05 November, 2008  
Blogger Tummythoz said...

I'm oso not fan of century egg. A bit ok but big pieces are scary.

Think abt RM120 per person is alrite considering the food quality & restaurant's popularity.

05 November, 2008  
Anonymous jason said...

Me no big fan of century egg too (especially after an encounter with a really smelly one not long ago). Both J2Kfm and your HK posts make me wanna go there too!

05 November, 2008  
Blogger Nic (KHKL) said...

i read somemore that yung kee was voted as one of the top 10 or 20 of the best restaurants in asia. i think it's the miele guide...

i chose sha tin pigeons instead of this the last time i went to hk (limited time mah)..must try the next time i'm there!!!

06 November, 2008  
Anonymous kampungboycitygal said...

arh mixed reviews on yung kee..should i go coz there will be only the 2 of us in my upcoming trip

06 November, 2008  
Blogger sc said...

pea:oh, i didnt know we could pack the (uncut) century eggs! dang, else I would too... :(

jason: oh no! smeely egg encounter..eewww.. maybe it's time to plan for one next year? :p

nic: really? i didnt know that YK has such 'high profile' :p.. yes, must eat the roast goose next time

kampunboycitygal: if you want to try roast goose, then you should. many 2 person tables called for the roast goose and 1 or 2 extra dishes. and while you are there, you can walk over to tai cheung for egg tart. also, nearby that are, there's a fantastic silk stocking milk tea and pork chop bun that's to die for!!! will write soon before your trip i hope. so at least you can eat a few things at the same area :)

06 November, 2008  
Blogger mimid3vils said...

My mom & sis didnt go for this famous roast goose when their last visit last month lol

07 November, 2008  
Anonymous Jungle Jerry said...

Better make reservation or if you didn't, be there early, as in 6 o clock early to get a place. Else, it'll be a long and painful wait.

Another place to go for good goose is at Seh Wong Yee, just adjacent to Causeway Bay Tower 2.

10 November, 2008  
Blogger sc said...

mimid3vils: oh, am sure there were other nice ones around too :)

jerry: yes, we did make reservations..so no wait, just walk in, order and makan :). aiyo, should have asked you about Seh Wong Yee, we were also at Causeway Bay and didnt know where to makan:(

11 November, 2008  
Blogger Simon Seow said...

Wah, the century egg got dong sum.

12 November, 2008  
Blogger wmw said...

I'm salivating at the sight of those century eggs!

12 November, 2008  
Blogger sc said...

simon: whats dong sum?

wmw: yes, it's ultra delish for such a plain thing! yum yum ler

13 November, 2008  

Post a Comment

Subscribe to Post Comments [Atom]

<< Home