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Yung Kee Restaurant
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Address:
32-40 Wellington Street, Central
中環威靈頓街32-40號 - Telephone: 2522-1624
- District: Central
- Cuisine: Chinese Guangdong
- Website: View
Restaurant Info
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Credit Cards:
- Visa
- Mastercard
- American Express
- Opening Hours: 11:00-23:30
- Nearby Parking: Yes
- Valet Parking: Yes
- Reservations Accepted: Yes
- Delivery: No
- Takeaway: Yes
- Corkage Fee: 100
- Can accommodate large group: Yes
- Children Friendly: Yes
- Pet Friendly: No
- Private Room Available: Yes
- Post 11pm order: Yes
- Al Fresco: No
Articles
Meet your Maker - Kylie Kwong
15.04.2009
Kylie Kwong is a wellknown celebrity chef in her native Australia, known as much for her food as she is for her concern for the environment. Her professional cooking career took flight as head chef of Sydney's Rockpool, owned by Neil Perry, and she also headed the kitchens at Bill Granger’s two cafes in Sydney, bills and bills2. In 2000, she opened her own place in Sydney, Billy Kwong.
Laurence Yeung
01.01.2009
Laurence Yeung is our first Member's Choice interviewee for the year. This passionate foodie shares his thoughts on cookbooks, favourite dishes and his last meal.
Meet your Maker - Greg Malouf
27.05.2010
Award-winning Aussie chef, Greg Malouf, has been passionate about food ever since he can remember, and his decision to become a chef meant going against the wishes of his family. Although his early food influences were based around Lebanese cuisine it was a long journey for him to come back to his roots.
Winter Extravaganza
18.01.2011
It’s a winter extravaganza this month as my current craving is for anything that makes me feel warm and fuzzy. As the temperature drops, our palate favours things that are a bit more fatty and piping hot. Things that come straight to mind would be a bubbling Hotpot with fatty beef and twenty plates of CIY (cook it yourself) assortment, Claypot rice with preserved sausages and rice crackling, Yakiniku, Korean barbecue, Beef brisket, and Lamb brisket stew with beancurd sheets — yum!
Reviews
清明時節
smallhead | Sep 4 2011
清明前後是吃鵝的好時節，四月中時和友人伉儷的晚餐聚會也選了來「鏞記」。酸薑伴溏心皮蛋，我們三人都覺得皮蛋沒從前那麼溏心。
七時半清湯牛爽腩已售罄，唯有點了苦瓜炆牛筋腩。苦瓜甘香，牛筋腩炆的夠腍夠入味，芡汁不過稠，涼了也沒變漿糊。水準不錯，下次再來要一早預訂那清湯爽腩。
例牌燒鵝，一隻燒鵝才 $460，這例牌好像是 $90（店子不久後加了價），定價有驚喜。「鏞記」的燒鵝從不以皮脆招徠，以古法炭燒的鵝，以肉嫩透味肉汁豐盈馳名。
這一碟例牌上檯時溫度比我預期稍涼，加下我們的檯子近風位，鵝肉很快便吹涼了，胸部的肉肉汁不夠豐沛，這一碟燒鵝比預期遜色。
冬瓜羹清甜，湯料豐富
銀絲細蓉 $28 一碗，以「鏞記」的名氣，這麵的水準和份量，超值。很正規的做法，散尾小雲吞墊在麵下面。幼麵柔韌有嚼勁，沒鹼水味。雲吞小小一顆，餡兒蝦鮮肉香，配大地魚湯，比很多有名的雲吞店的出品毫不遜色。
這碗 $26 的紅豆沙，紅豆煮至綿身起沙，甜湯中滲出果皮的甘香，雖然顏色有點特別，但很有水準，一致覺得「李公館」那碗比較下實太混帳！
芝麻糊雖有滑膚保持頭髮黑潤的作用，但味道太甜。這晚我們坐在四樓，檯子稍嫌排的密集了一點，而且空調很大風，容易把菜吹涼影響味道。大家還在疑惑發生股權爭議後，甘健成先生還會否在店中打點，晚飯後期，見甘先生出現和我們後面一桌的人客談笑交流，看來他們是朋友/熟客。甘先生還放不下心仍在店中主理打點，店子的水準和客量也繼續保持，可見打理生意時刻不能鬆懈掉以輕心。
200
Good
Tourist trap
ZZ | Sep 1 2010
Why is this a popular spot for tourists? Only the regulars get the good roast goose and the attentive service. Walk-in diners only get the average food and uneven service. Also tourists would not order the good stuff - frog legs, smoked fatty pork, and goose intestines - so why is this a must-visit restaurant for them? Expensive for the quality of food.
350
OK
Yung Kee, Revisited
gastronomerr | Aug 15 2010
Date of visit: 10th Aug 2010
Yung Kee @ LKF
Wanton noodles ($31) - Yung Kee only makes the thin egg noodles here, but we ordered one to share any way. The noodles weren't as good as I hoped - looked nice but noodles weren't the slighted bit springy and had no bite to it - perhaps a little over-cooked?? The dumplings contained more pork and shrimp thus making the dumplings really soft when bitten in to. They also weren't particularly flavourful... don't think I would order this again.
Char Siu (BBQ Pork) with rice ($2x) – we ordered the ‘bowl’ size, and although the char siu here is quite lean they managed to make it quite tender. I thought the char siu this time was better than last – they had given us cuts with slightly burnt edges, giving each piece a smokey BBQ flavour which we liked. Some sauce would’ve been nice though, the rice was so plain underneath!
Roast Goose with rice ($3x) – I didn’t try it this time, but my brother liked it well enough.
Assorted Seafood Congee ($55) – The waiter suggested this, and it was indeed a very tasty bowl of congee. The name is sort of misleading, since there’s some roast pork (salted), which adds to the flavour of the congee, making it less ‘plain’ compared to the single-item congees. Anyway, there was also some sliced fish as well as a couple of shrimps, and on top was some peanuts, chopped up deep-fried dough-sticks (yao jar gwai) and a sprinkling of fish roe (?) I believe. The ingredients were fresh, even the dough stick was still crisp and crunchy. We all agreed this bowl of congee was really tasty and I would definitely come back for it.
We finished in less than one-hour - you got to love Chinese restaurants for their speed in Hong Kong! Thank you A for lunch! =)
original post: http://gastronomerr.blogspot.com/2010/08/yung-kee.html
About $70pp
Good
lunch at yung kee
gastronomerr | Aug 5 2010
My friend P's sister loves Char Siu, and so do I, but not to her extent =P Everyone's preference of Char siu is different. I like them lean and soft but still slightly chewy, whereas others may like them half fat/half lean etc etc. I suggested we try out Yung Kee for our lunch meet-up.
A plate of roast goose and char siu with rice ($52) was quite reasonably priced. I tried the BBQ Pork only and it was pretty good. Not too sweet or salty, and did not have the scary red colouring some places tend to have. It was caramelized well, making it smell appetizing. The pork itself was pretty lean, yet was not chewy - yum!
Shrimp Wontons with Thin Noodles ($31) arrived next. I only tried the soup, which was quite good and mild in flavour - no presence of any alkaline (gan sui)! I didn't try the wontons, but P did comment that it was not all shrimp. Had a bit of pork as a filler. She prefers Mak's Noodle (麥奀雲吞麵世家).
Congee with fish slices ($32) was really good. The congee was slightly too thick for my liking but taste-wise it was spot on, and I didn't feel the need to add any other flavourings, even pepper. The fish was 'wan yu', thinly sliced and they gave at least an ounce or two of it. Would've liked the chopped spring onions to be fresher though, the ones given (mainly white, so towards the root of the plant) weren't so nice and gave a little bitterness.
Mini Egg Tarts ($21)
We decided to end with a plate of mini egg tarts. The tart shell was pastry-based, rather than my favourite cookie base, but was not bad. It retained some crispiness around the sides of the tart. The filling was nicely sweet and smooth, my favourite part of the egg tart! Nonetheless, I still think for this kind of flaky pastry based egg tarts, Pak Kee's on Centre St is the best (and they sell for $2.5/standard sized!).
This place was quite full, so reservations are a must for lunch hours. I did enjoy my simple meal here, and would gladly do it again, but may visit Tai Cheong instead for my favourite cookie based egg tarts!
For more pictures, visit http://gastronomerr.blogspot.com/2010/07/yung-kee-lkf.html
$70 each for lunch
OK
As good as ever
Yang-Wahn Hew | Apr 15 2010
Went there a few weeks ago with my wife for a quick after-work dinner. Usually go once every few months. Told to go to 1/F, but had to wait for a table even though it was around 8:30 on a Monday night. While we were 4th in line, we got a table for 2 (on the G/F) within 10 minutes.
Ordered 1 portion roast goose, garlic fried veg, and an egg foo yong (foo yong dan) - not the one with prawn though. Good still very enjoyable, even though it is now all frozen, and there was a fair amount of meat, not just skin and bone! The foo yong dan was also very enjoyable, though it has bamboo shoots that are not present in the foo yong dan lunchbox*. Garlic veg actually quite fresh and also very enjoyable, though it's hard to go wrong with this.
The service was also very good. We found the waiters to be generally more pleasant and relaxed than those on 1/F (not that they're unpleasant on 1/F, just more genuine I suppose). Maybe it's because the G/F is generally a bit more relaxed, particularly as it was only Monday night and hence wasn't full, but we still had a good time.
* - When at work, I often order one of the lunch boxes from Yung Kee. The foo yong dan rice lunch box is (when available) very tasty and extremely good value. Not only does it not have bamboo shoots - which I dislike - but it is only HK$27!
~180pp
OK
Yung Kee
Po Sa | Mar 3 2009
They are famous for the roast goose but I don't like it. The line is always very long as well. Quick meal on ground floor alright.