Yung Kee Restaurant

DAYS OF BUSINESS

Mon - Sun:	11:00 to 23:30

Yung Kee Restaurant - More than half a century ago, it was a modest cooked food stall in Kwong Yuen West Street. Its founder, Mr. Kam Shui Fai was renowned for his Roast Goose. So even tourists and crewmen flocked in groups to savour the specialty from Hong Kong-Macau Ferry Terminal.

Latest User Reviews

"We brought our overseas visitors to the famous Yung Kee which I made advance booking. The order in which the food was served was quite appalling and there were times when we absolutely had no dishes on the table while halfway through the meal! Vegetable dish was served last with the preserved Chinese sausage overcooked! Only redeeming factor was the quality of goose/ BBQ pork." more reviews

Price Guide	Main $150 - $300
Payment Options	Amex, Visa, Mastercard, Diners
Features	City views, Dress smart casual, Licensed, Private dining area, Smoking area, Takeaway
Ambience	Child-friendly, Relaxed, Traditional, Trendy
Food	Vegetarian option

Awards

My Favourite Restaurant 2007 - Hong Kong Economic Times 'U Magazine' Readers' Choice

The Best Restaurant 2004-2007 - Hong Kong Tatler

Hong Kong Top Service Brand 2006 - Hong Kong Brand Development Council & Chinese Manufacturers' Association of Hong Kong

Contributions to Chinese Catering Industry 2005 - Associação de Cozinheiros de Culinária Chinesa de Macau

Top Ten Figures in Catering Industry in Guangdong, Hong Kong and Macau - Kinsen Kam 2005 - China Hotel Association

Honorary President of the Culinary Art Master Club 2005 - China Cuisine Association

Five-Star Platinum Medal 2005 - Les Amis d’Escoffier Society

The Best Chinese Restaurant 2005 - Hong Kong Magazine

A La Carte

Famous Roasted And Soya Dishs

Roasted Goose

Barbecued Suckling Pig

Cold Steamed Chicken

Chicken Marinated in Dark Soya Sauce

Barbecued Pork

Preserved Pettitoes

Barbecued Suckling Pig : with assorted meat

Roasted Goose : with assorted meat

Soya Chicken Giblet

Roasted Goose Liver: (served at dinner)

Soya Goose's Wing and Webs

Shredded Jelly-Fish

Crispy Roasted Goose in 2 Different Ways: (served at dinner, one day advance order) i. sliced goose skin with Chinese pan cake ii. stir-fried minced goose meat served with lettuce

Preserved Eggs and Pickled Ginger : (per person)

Chinese Tea: (per person)

Shark's Fin

Braised Superior Shark's Fin: in brown sauce

Double-boiled Superior Shark's Fin with Chicken

Shark's Fin Bouillon

Shark's Fin with Crab Cream

Shark's Fin with Crab Meat

Shark's Fin with Shredded Chicken

Stir-fried Shark's Fin: with scrambled eggs and crab meat

Bird's Nest

Braised Supreme Bird's Nest

Bird's Nest Soup with Crab Meat

Bird's Nest Soup with Shredded Chicken

Bird's Nest Soup with Minced Chicken

Abalone

Yung Kee's Imperial Abalone with Wine

Braised Sliced Premier Abalone (Aomori, Japan)

Braised Superior Abalone (Oma, Japan) in Oyster Sauce

Braised Superior Abalone (Oma, Japan) with Fish Maw

Braised Superior Abalone (Oma, Japan) with Goose Webs

Braised Superior Abalone (Oma, Japan) with Mushrooms

Braised Abalone (South Africa) in Oyster Sauce

Braised Abalone (South Africa) with Goose Webs

Seafood

Steamed Live Fish in Soya Sauce

Poached Sliced Fresh Whelk

Braised Garoupa Tail

Sauteed Fillet of Garoupa

Sauteed Fillet of Garoupa and Vegetable

Deep-fried Pomfret with Soya Sauce

Braised Garoupa Head and Belly : with spring onion and ginger

Braised Lightly Fried Head and Belly of Garoupa

Deep-fried Garoupa Cutlet: with sweet and sour sauce

Garoupa Cutlet with Cream Sauce

Poached Fresh Shrimp : (with shells)

Sauteed Scallops

Deep-fried Scallops

Sauteed Scallops and Vegetables

Sauteed Sliced Fresh Water Goby : (with soup)

Sauteed Prawns

Deep-fried Prawns : with sweet and sour sauce

Pan-fried Prawns: (with shells)

Sauteed Prawns and Chicken Livers

Sauteed Prawns and Bamboo Shoots

Sauteed Prawns and Vegetables

Shrimp Rolls

Sauteed Shrimps

Egg "Fu Yong" with Shrimps

Sauteed Shrimps with Green Peas

Sauteed Shrimps with Walnut

Shrimps with Scrambled Egg

Sauteed Fillet of Fresh Water Goby

Sauteed Sliced Fresh Water Goby and Vegetable

Sauteed Fresh Squid

Fresh Squid and Peppers in Black Bean Sauce

Steamed Crab (Full Cream)

Steamed Crab (Full Meat)

Baked Crab : with gnger and dpring onion

Baked Crab : with peppers in black bean sauce

Egg "Fu Yong"

Deep-fried Crab Claws Coated: with minted shrimps

Frog

Sauteed Frog's Leg and Bamboo Shoots

Steamed Frog : with ham and mushrooms

Steamed Frog: with ham and mushrooms

Sauteed Frog with Vegetable

Braised Frog with Gluten

Chicken & Duck

Steamed Sliced Chicken : with ham and vegetable

Baked Chicken in Rock Salt

Shredded Chicken in Oyster Sauce

Soya Chicken : with spring onion and ginger

Boiled Chicken and Vegetable

Sauteed Chicken: with black beans and peppers

Deep-fried Crispy Chicken

Pan-fried Chicken in Lemon Sauce

Braised Duck : with mixed vegetable "lo hon" style

Deep-fried Duck Coated with Mashed Taro

Braised Duck with Mushroom

Braised Duck with Vegetable

Braised Chicken in Oyster Sauce

Diced Chicken with Cashew Nuts

Shredded Chicken with Chilli

Sauteed Fillet of Chicken and Vegetable

Steamed Chicken

Sauteed Chicken Fillet with Celery

Pigeon

Stir-fried Minced Pigeon Served with Lettuce

Baked Pigeon in Rock Salt

Sauteed Sliced Pigeon : with bamboo shoots

Grilled Pigeon

Crispy Roasted Pigeon

Braised Pigeon in Soya Bean Sauce

Beef

Sauteed Shredded Beef and Celery

Sauteed Shredded Beef and Bean Sprouts

Pan-fried Beef Fillet, Chinese Style

Sliced Beef with Oyster Sauce

Sauteed Sliced Beef and Vegetable

Sauteed Sliced Beef : with spring onion and ginger

Sauteed Sliced Beef and Peppers: in black bean sauce

Sliced Beef in Curry Sauce, Chinese Style

Sauteed Sliced Beef and Walnut

Pork

Shredded Pork with Asparagus

Steamed Minced Pork with Salted Fish

Sweet and Sour Spare Ribs of Pork

Sweet and Sour Pork (Boneless)

Baked Spare Ribs of Pork with Shallot

Deep-fried Spare Ribs with Spicy Salt

Sauteed Shredded Pork with Chilli

Bean Curd

Strewed Bead Curd with Shrimps

Braised Bean Curd

Stewed Bean Curd : with shredded chicken

Braised Bean Curd : with assorted meat

Steamed Bean Curd Stuffed : with minced shrimps

Steamed Bean Curd in Soya Sauce

Vegetable

Sauteed Asparagus : with shredded chicken

Four Kinds of Vegetable with Crab Meat

Seasonal Vegetable and Mushrooms

Vegetable with Crab Meat

Stewed Mixed Vegetable "Lo-Hon" Style

Vegetable with Oyster Sauce

Sauteed Seasonal Vegetable

Misc

Stir-fried Minced Beef Served with Lettuce

Stir-fried Minced Cuttle Fish Served with Lettuce

Pan-fried Cuttle Fish Stuffed with Minced Shrimps

Deep-fried Fresh Squid with Spicy Salt

Sauteed Cuttle Fish

Scrambled Fresh Milk and Egg-white, "Dai Liang" Style

Scrambled Egg with Barbecued Pork

Scrambled Egg with Fish Maw

Poached Pork Liver and Kidney

Pan-fried Salted Fish

Double Boiled Mushrooms and Chicken Feet Soup

Double Boiled Mushrooms Soup

Chicken and Vegetable Soup

Pork Liver and Vegetable Soup

Sliced Pork and Vegetable Soup

Chicken Giblet and Vegetable Soup

Dried Scallops Soup with Assorted Meat

Shredded Duck: with fish maw and bamboo shoots in soup

Bean Curd Soup with Assorted Meat

Minced Beef Soup

Mixed Seafood Soup

Fish Maw : with minced chicken soup

Minced Chicken and Sweet Corn Soup

Fish Maw and Sweet Corn Soup

Hotpot

Chopped Garoupa and Bean Curd

Goose Webs and Bitter Melon

Mixed Vegetables "Lo-Hon" and Goose Webs

Sliced Beef : with spring onion and ginger

Beef Brisket in Soya Bean Sauce

Chicken and Pork Liver

Bean Curd and Assorted Meat

All efforts have been made by www.menulog.hk to ensure the accuracy of this restaurant's menus at the time of publishing. However, we cannot guarantee that the menu or prices will be valid at the time of your visit.

All prices are in Hong Kong Dollars (HKD$) unless otherwise specified.

This menu was last updated on 23/2/07.

User rating

(1 review)

Overall		6
Food		9
Ambience		4
Service		4
Value		7

Previous user experiences

Overall 6 - Food 9, Ambience 4, Value 7, Service 4

We brought our overseas visitors to the famous Yung Kee which I made advance booking. The order in which the food was served was quite appalling and there were times when we absolutely had no dishes on the table while halfway through the meal! Vegetable dish was served last with the preserved Chinese sausage overcooked! Only redeeming factor was the quality of goose/ BBQ pork. (See my reviews (6) - February, 2008)

"Since 1950 this massive eatery has served Cantonese food amid riotous decor and writhing gold dragons. Convenient to both hotels and businesses, Yung Kee specializes in roast goose with beautifully crisp skin."

N/A, Fodor's - March 2007

"A venerable Hong Kong landmark, Yung Kee is one of the city's oldest, most decorated and popular restaurants. Passing the window display of glistening roasted poultry, one enters a lively atmosphere of animated chatter, busy waiters and satistied diners...The extensive and almost intimidating a la carte menu of quintessential Cantonese cuisine often encourages enthusiastic families, food-lovers and tourists to over-order..."

Hong Kong Tatler, Hong Kong's Best Restaurants 2007 - October 2006

“No trip to Hong Kong would be complete without a visit to Yung Kee. It’s famous for its classic Cantonese fare, especially roast goose and barbecued pork. Staff are helpful and an English menu is available. You can just drop in, but book if you can – it’s a large but tends to be very busy.”

Lesley McCave, Time Out Guides Hong Kong - December 2005

“Popular for decades, Yung Kee started out in 1942 as a small shop selling roast goose, which did so well that it soon expanded into a very successful Cantonese enterprise. Through the years, it has won numerous food awards and is the only restaurant in Hong Kong ever to be included in Fortune magazine's top 15 restaurants of the world.”

Beth Reiber, Frommer's Hong Kong - December 2005

Yung Kee Restaurant

DAYS OF BUSINESS

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