Restoran Wei Kee, KL

When I asked my bro what he'll like for his second belated BD meal, he said he wanted nothing fancy. Just simple chinese food would do.

He then declared that roasted goose was his choice. But there's 3 on the same road, which one should we go for?

He only wanted Wei Kee, since it was also approved by his ex Hongkie boss. Definitely made choices easier :)

We were there brunch time on a weekend, so we still had the luxury to choose our table..

Started the meal with kerabu goose web (RM7)

Sourish and sweet, it complements the springy texture of the webs. Pretty appetising I must say.

Special for the day- braised goose webs (RM1 each)

I prefer the braised version as the webs had absorbed the spices and herb's flavour, while the texture was slightly gelatinous and sticky. Nice....

And the reason we were there..

The Roasted Goose (RM78 for half)

The skin was crisp and aromatic while the meat was juicy and quite tender. We were fairly surprised that their version of goose was not too fatty, which I am glad of. Though there's just the 3 of us sharing this portion- the amount was just sufficient :p. The roasted goose tasted pretty much like those I've tried in HK, albeit without those yummy broth/ sauce they poured over the goose in HK.

The roasted goose was served with chilli sauce or plum sauce. I liked mine all naturel- no sauce dipping required..

The choy sum (RM5) gave us carnivores the much needed fibre..

Very fresh, crunch and sweet choy sum. Delish.

Restoran Wei Kee is located at 50, Lorong Yap Hin, Off Jalan Pasar, Pudu, 55100 KL. Tel: 03-92218428.

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/