Yung Kee
Cuisine: Cantonese
G/F & 1/F, 32-40 Wellington Street, Central
+852 2522 1624
中環威靈頓街32至40號地下及1樓
7
6
7
9-10 The very best | 7-8 Excellent | 5-6 Very good | 3-4 Fair | 1-2 Poor
Setting:
Do not be put off by the hanging geese
and duck in the window, Yung Kee has thrived since 1942, with this
poultry as its specialty. Spread over three floors, the atmosphere is
lively with a throng of happy chatty customers all feasting around
large tables.
7
Food:
The menu begins with the dishes that
have won Yung Kee many awards through the years and they are worth
noting as this can help with the decision making from potentially an
almost over-extensive choice. You can start with the deep fried prawns
with mini crab roe or the more adventurous can try the pig's trotters
in soy or deep-fried mini sea cucumber in garlic and chilli. Both of
which are fantastically prepared with interesting depth of flavour. For
the main course, the roasted goose is a must have as well as the
braised garoupa tail, or the rather expensive traditional shark's fin
and bird's nest soup. The sliced beef with spring onions is a stable
option as well as the stir-fried prawns in XO sauce. To accompany all
of the choices, there is a selection of rice and noodles. Yung Kee has
maintained its distinguished reputation for 65 years, and it certainly
doesn’t disappoint. A must-visit experience.
6
Wine:
The wine list ranges from the very expensive French reds to the more
modestly priced New World brands. However the drink of choice will
always be Jasmine tea.
7
Service:
An army of friendly staff are always on hand to help.
Price:
A substantial meal for two without wine is around $1,200.
Signature dishes:
- Roasted goose
- Braised garoupa tail
- Deep fried prawns with mini crab roe
Food
Wine
Service
User rating
x 4 = Very Expensive $700+
