Yung Kee is a Cantonese restaurant established in 1942 by Kam Shui Fai. It was made famous by its roasted goose ever since and was the only Chinese restaurant that made it to Forbes Magazine Top 15 Restaurants in the World in 1968 (www.yungkee.com.hk)!
Location From Central Station Exit D2, go right then left at Theatre Lane. Go up D’Aguilar Street and right at Wellington Street. Shortly, you will see the restaurant on the left side of the road.
Queue We were fooled by finding no people lined up outside. The queue inside ran from the 1st to 3rd floors of the restaurant. Despite its capacity of more than 1,000 (Michelin Guide Hong Kong Macau 2010), it still took us 30 minutes to get seated on the 3rd floor. Michelin Guide Hong Kong Macau 2010 says the higher the floor the better the food! There is only one way to find out.
Food The first section of their menu features all the awards that the restaurant and their dishes received throughout the years, occupying two pages if I remember it correctly. A whole lot of awards indeed! The roasted goose delivered as expected. The braised bean curd is a personal favorite, even the Louis Vuitton-Gucci-Fendi-LeSportsac ladies, known colloquially as thai thais, of the table next to us were eyeing it. The fried rice Yeung Chow style was a meal in itself and, as always, satisfied Mr. Diplomat.
Price All that plus two drinks, a pot of tea and two dim sums asked for HKD230 per person, 10 times of what we could have paid for a dish in Cafe de Coral ka-ching! But the roasted goose was worth every dollar for Mr. Diplomat. The 1 Michelin star for two consecutive years now is truly well deserved by Yung Kee.
Another weekend, another Michelin-starred restaurant. This is not a food blog. We just love goood foood. And since the cheapest Michelin-starred restaurants are in Hong Kong, hey, why not kill them all? After all, we still have 5 years and 6 months here ahead of us. So as Chef Wolfgang Puck puts it, Live, love, eat!