I know, I know... review on Yung Kee... how passe can I possibly be?? But when you have visitors in town, and they request it, it is the best place to bring them to sample one of the best roasts in Hong Kong. And I was game to try it, after a long while, especially in the wake of their recent one-star Michelin accolade.
The quintessential Yung Kee starter of the century egg with preserved ginger is still wonderfully runny and fragrant but without that overwhelming mercuric fume with lesser quality eggs.
The Special Roast Goose Leg was superb. My recommendation is to just order that instead of the whole goose even if you're in a large group. Just order more of the same! The leg is tender, fall-off-the-bone, juiciness and covered in a perfectly crisp skin. You could eat this with ease even if you only had dentures. This alone is worth the one Michelin star.
The Chopped Garoupa and Tofu in Hotpot was surprisingly good. The fish was catch-of-the-day standard which is most unusual for most hotpots and the tofu was obviouly home-made and extremely smooth. Perfect wtih that steaming bowl of rice which by the way, was individually grained, as I like it.
Still a good place to go to for traditional Cantonese cuisine despite the Michelin prices and long queues at meal times.
32-40 Wellington Street,
Tel: (852) 2522 1624