Yung Kee Restaurant @ Wellington Street, Hong Kong

Life is full of drama and Yung Kee family feud goes like this - The founder Mr. Kam Shui Fai who passed away in 2007, left his restaurant business to his 3 children, with the eldest son Kam Kin Sing and second son Kam Kwan Lai receiving 45% stake each. The remaining 10% was given to his daughter Kam Mei Ling, which she eventually sold to her second brother. In July 2010, the older son filed a wind up petition in Hong Kong court, threatened to close the business unless his younger brother buys out his 45% stake for a whopping HK$1.51bn. The court case is still on going and lucky for me, Yung Kee is still open for business. 

Preserved egg and pickled ginger - This dish may not be everyone's cup of tea but it was definitely mine. The preserved egg was bouncy and has a jelly like feel.

Roasted Goose - Supposedly the best in town, Yung Kee's goose was succulent, juicy and tender. 

Barbecued Suckling Pig - The BBQ suckling pig was another crowd pleaser. With a proprietary blend of spices, each piece was heavenly.

Omelet with Bitter Gourd - Fluffy omelet dances away with the crunchy bitter gourd. 

Homemade Clay Pot Tofu - The clay pot was filled with freshly made bean curd, luxuriating between the mushroom sauce.

Seafood Vegetables - The scallions and carrots were embraced by the fresh squids, adding bright notes to the pale seafood. 

Yeung Chow Fried Rice - The prawns and roasted pork were tossed into the rice with some eggs and scallions, for what could consider a stand alone meal.

VERDICT: SOMEWHAT SMITTEN


Smitten Dishes:
Preserved egg and pickled ginger
Roasted Goose
Yeung Chow Fried Rice

Yung Kee Restaurant
Address: 32-40 Wellington Street, Central, Hong Kong
Telephone: 852 2522 1624
Operating Hours: 11am -11.30pm (open daily)