Months before I started my Hong Kong trip, I've been browsing Open Rice for restaurant reviews and checking out the Hong Kong Michelin guide. A restaurant stood out amongst others for its consistency in high quality roast goose and also bears a Michelin star - Yung Kee Restaurant 香港镛记酒家.
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| Yung Kee restaurant |
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| Yung Kee's roast / braised poultry on display shelf |
This 4-storey restaurant which is located in the busy central area, even on weekday, can only cater for the two of us after 9pm for dinner. We were directed to the third floor. According to the local reviews, the higher the floor, the better the service, not sure how true that is. The golden shimmering decorations are not really my cup of tea but that's not why I'm in Yung Kee :)
Tea for two at HKD22 per person, a bit pricy for Hong Kong, but then again, for a Michelin, that's probably about right. It certainly cost much more in Copenhagen than in YungKee, perhaps I should be thankful (or not) that Copenhagen's high living standard trains me to be numb with high price ;)
Everyone, I mean EVERYONE, who reviewed the restaurant recommended the runny yolk century egg
皮蛋酸姜, I just have to try it. A single portion is only half an egg, but cost HKD8.50. The egg is good but the real magic is the combination with the pickle ginger. Never thought a century egg can bring so much sensation to taste bud, definitely worth eating even if it's twice the price.
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| Filled restaurant at 9.30pm on a weekday |
I slowly studied the menu (the waiter had to come back for the third time to get my order), picked the 3 most desired dish out of the hundreds that I'd like to try:- signature roast goose (regular portion) 金牌燒鵝 , pak choy with braised enoki mushroom & deep fried eel with brown sauce 燒汁爆鱔球.
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| Roast goose, HKD140 for normal portion |
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| Roast goose from another angle |
To be honest, I think 3 dishes is a bit too much for the two of us, but I just can't stop eating. The roast goose is extremely tender, juicy and so flavourful that one bite will trigger the desire for more. The goose is a bit on the fat side but that's what make it taste so good, imagine the goose roasting in its on fat, yumm...
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| Bak choy with braised enoki mushroom, HKD88 |
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| Deep fried eel with brown sauce, HKD128 |
The vegetable dish was served next; mild yet flavourful and compliments the roast goose very well. As we thought this Cantonese culinary experience can't go any further, an absolutely unforgettable deep fried eel with brown sauce was served. Eel is definitely fresh, even when deep fried, the rich creamy texture didn't degrade. Glazed with special brown sauce (definitely with some sugar in it), served on a bed of spring onion, onion and chilli shreds, I can eat this dish everyday!
The only downside with this restaurant is their air-conditioning; there's certainly no worry about getting too warm in there and it's so strong that food gets cold at a faster rate than usual. Lucky for them, the food taste good even when they're no longer warm. As we dig our heads through the wonderful dishes, we found gem under the roast goose - a bed of braised peanut and the juice that the peanuts soaked in made them taste so wonderful.
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| smug look of Mr.T |
I missed my third chopstick pick of peanut. Mr.T laughed at me and demonstrated his chopstick talent in picking up the peanuts successfully five times consecutively. For the next few hours, he's been soaked in the happiness of beating me in chopstick skill and displaying this smug look :s
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