Yung Kee - Roast Goose & Century Eggs in Hong Kong

From one Michelin starred joint to the next, this time entirely different in both character and style. My mum first laughed at me when I whipped out my list and suggested we go to Yung Kee for a dinner; "I used to get my takeaway lunches from here when I was a girl!".

Situated in the busy and bustling night life of Lan Kwai Fong, it is huge. Set over two floors, it is typically Chinese in style. Large round tables, loud chatter and plain unfussy furnishings.

We came here for two things really, what Yung Kee are known for. Roast goose is surprisingly difficult to find in London; when my mum asked why they didn't do it at a Chinese restaurant, we were told they weren't allowed to and it was something to do with legalities - can anyone confirm? - so we were very excited to get this on the table. The goose with it's sweet, crisp skin yielded to a soft layer of fat and slightly gamey, extremely moreish meat. Goose is usually quite a rich and filling meat due to the bird's fat content but I could have easily munched through the entire plate myself.

Century eggs were fine specimens. Served with sweet pickled ginger, the yolks were runny and gooey, a sure sign of top quality. They didn't have that slightly off-putting ammonia-like overtly eggy flavour either, which was a relief.

A mere two dishes for the three of us would have been a bit silly so we supplemented our meal with some fried scallops served with vegetables. Nothing earth-shattering, just fine. Sweet, tender scallops atop crunchy vegetables, this concluded our meal nicely.

From what I've seen, Michelin starred places in Hong Kong are far different to our own in London. Service doesn't seem to be taken much in account; while proficient, it wasn't particularly attentive.

Poor Mum choked a little upon arrival of the bill, her eyes widened in horror. "HK$220 (around £20) for half a roast goose?! When I was a girl....".

Yung Kee

32-40 Wellington Street,
Lan Kwai Fong,
Hong Kong

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