鏞記酒家 Yung Kee Restaurant — Restaurant in Hong Kong Island

Yung Kee is the clear leader in the 'if you can only go to one...' question in Hong Kong, i.e. if you are in HK for a limited time and have only one restaurant you can go to - this is the one to pick. An icon in every way and by now something of a Hong Kong institution, consistently delivering reliable top-notch Cantonese with all the usual suspects.

The one must-have is, of course, the roast goose. Basically EVERYBODY orders this then fills the rest of the table with things to add variety. At my own most recent visit we were no exception. A half-goose is probably enough (and was in this case) for a party of 6 (our group size), so choose according to your party's number and pig out. Get the leg if you are a small party and a half or whole goose is just too much. As always the result was fantastic, easily the best in HK. I can't claim to have been to every possible establishment, but I have been to enough to know what the limits of the possible are - and I can say without hesitation that this is basically as good as you're going to get, which probably means at this point best goose in the world.

Char siu is the next icon - we got that as well - it again lives up to the reputation, although there are better places in HK for it. Notwithstanding, it's another must-try and again in the 'if you only have one' situation, it's a fine example that won't be a disappointment if this is the only restaurant you have time for in HK.

I personally took a dish that not all will go for but which I like and will appeal to all those who like gelatinous textures: fish maw and goose web - as expected it was a luscious gelatin-fest, a great excuse to suck bones dry.

We filled out the table with a variety of other dishes all of which were of a top-notch standard. A feather in the cap of the Yung Kee is that if you have a vegetarian or vegan with you (as we did), they will not be deprived of options or forced into a token choice - the menu includes a whole vegetarian section, and even those aren't the only options available. Nor will vegans and vegetarians have to ask awkward, complicated questions about what might be made with what - the menu is clear on what dishes do and do not have various ingredients.

The atmosphere varies to an extent depending upon which room you take (we took the Tea House for a quieter environment), but all provide a dignified setting, quintessential of Hong Kong (and perhaps also of its tendency to be slightly over-the-top). Again, it really makes you feel like you've reached an iconic destination.

Service retains the same theme of dignified, careful, thoughtful attention. There is some variation in the experience level of staff; the senior people have it completely together but it did seem like some of the newer staff were still finding their feet, as it were, but this is not at all to say your experience will be anything other than satisfying.

Naturally, none of this comes particularly cheaply, but that should be obvious on walking through the door. But it's not over-the-top expensive here, and close attention to value as opposed to cost makes it very clear that for the quality on offer, the YK is actually one of the most attractive propositions in the city.

In short, the Yung Kee remains what it has been for decades - the archetypal Hong Kong Cantonese restaurant, the one 'don't-miss' above all others, a place to return to again and again...

Our first time back after the renovations.

I am possibly not moving with the times as I feel that Yung Kee, before renovations, was a place where one could not go wrong. Though upmarket, I had always left with a feeling of having had a satisfying experience. It was in my opinion understated elegance done right. So when my son was reminiscing about the goose this past week, I booked a table for Saturday evening.

The preserved eggs and ginger are now a menu item, served in individual portions which surprisingly does not invite experimenting and had taken away the feeling of starting a meal by sharing something from a plate.

Plating. Yung Kee has for some reason substituted honest, no nonsense plating for extra large oddly shaped ceramics. In order to be different? French ? Hip? Not working for me.

In the bbq goose dish, the beans are now on the side as opposed to being under the goose. They ended up wasted. Slathered with goose juice, they were an important finisher for the goose dish in the past..now just a pretty decoration.

Our large table with just the tea pot, the odd large place mat , half a goose platter and a stir fried vegetable dish, ran out of space.

It might be optical illusion but it seemed to me they substituted generous portions served simply with smaller portions served (it felt) haphazardly..

Service: Very well trained folks as always, however suddenly a bit too attentive. In Hong Kong I have not been used to having my tea topped up for me all the time. It just breaks the conversation flow..

The Bbq Pork: Tried it for the first time. Ordered it as a top up after the small goose portion. Too sweet and hard. Unremarkable.

The steamed chicken was nicely done.

Overall the new Yung Kee is tentative, unsure of itself, trying too hard to justify and inexplicably move away from what made it great in the past.

It was the first full service restaurant i visited in 1990 that set such high standards for Chinese cuisine in my mind. So I always took my guests and friends there. Unfortunately, it's not that...

Yung Kee Restaurant Central: A Legendary Cantonese Dining Experience

Nestled in the bustling heart of Central, Hong Kong, Yung Kee Restaurant has been a culinary icon for over 80 years. Established in 1942, this family-owned establishment has become a must-visit destination for both locals and tourists seeking an authentic taste of Cantonese cuisine.

The restaurant's prime location on Wellington Street makes it easily accessible, with its iconic neon sign and traditional Chinese architecture beckoning passersby to step inside. The interior exudes a classic Hong Kong charm, with its lively atmosphere and efficient service that has become a hallmark of the establishment.

Yung Kee's specialty dishes are the true highlights of the dining experience. Their renowned roasted goose is a must-try, with its crispy skin and juicy, flavorful meat that melts in your mouth. The barbecued pork/char siew is also excellent.

Despite its popularity and high prices, Yung Kee maintains a fast-paced service, with a team of experienced staff who work tirelessly to ensure that each customer's dining experience is seamless. The restaurant's crowded nature is a testament to its enduring appeal, as diners eagerly await their turn to savor the culinary delights that have made Yung Kee a Hong Kong institution.

Whether you're a seasoned foodie or a first-time visitor to Hong Kong, a meal at Yung Kee Restaurant Central is a must-do experience that will leave you with a newfound appreciation for the rich and diverse flavors of Cantonese cuisine. Be prepared to pay a premium for the privilege, but the exceptional quality of the food and the unparalleled dining experience make it well worth...