Yung Kee @ Wellington Street, Central

Yung Kee...materialised! It was expectedly packed with tourists and natives.



Folded napkins replace the old fashioned flower ones.



皮蛋酸薑

Yet another signature of Yungkee, jellied yolks so slurpworthy...paired with preserved ginger, I say...preserved food never tasted so addictive. It is strange that I'm hooked onto runny century eggs but resist runny eggs. Disclaimer: Only diehard century egg lovers would appreciate the stench and pungent taste of this.



金牌燒鵝

The only michelin association I can think of at the mention of Yung Kee is their roast goose.



All the days of lemming and drooling were answered with a crispy skinned roast goose. Succulent duck meat...yes, mad crispy skin...yes, lovely crystallized yellow beans...yes...I'm not sure what was missing about this highly raved about goose. It was not as memorable as yesteryears but still delicious.The only poultry I'd indulge in its skin so readily would be roast goose.

I've yet to encounter a better roast goose in Hongkong but friends have been nudging me to try out Yue Kee soon.



海皇羹

King of the sea broth, literally translated. I'm not one to rave about starchy broths, this was decent. Crabmeat, scallops, mushrooms and beancurd...this tasted healthier than it looked.




禮雲子琵琶蝦

Winner of 2001's Hongkong must eats, I was looking forward to it most after the roast goose. Fried till golden brown, I mistook the beancurd skin for salted egg yolk.



It's simply beancurd skin wrapped around the prawn, or so I thought. I was more interested in the lil fella on top of the prawn, actually.



Stuffed with a myraid of other vegetables and what seemed like peanut sauce. Tasty and crispy like tempura, I did not find the "award winning" moment unfortunately.



菜遠帶子

Nothing to fault nor rave about the scallops.



原粒豆豉雞


Homecooked dish of juicy chicken tenders.



西兰花斑球

Fresh fish filet and crunchy brocolli made this a hot table favourite.



揚州炒飯

Not your ordinary yangchow fried rice, pay attention to the rice especially. Grainy yet chewy grains tossed in the traffic light colours of red, green and yellow. I call this the Cantonese drama syndrome...go notice the older dramas especially when they gather everyone at the dining table, the must haves (for colour coordination or for visual impact on tv) are sweet and sour pork, fried egg and vegetables.

The added surprise came with the uber fresh prawns. A real treat for me this whole trip, fresh succulent prawns from dimsum to fried rice. Down with sodium bicarbonate!



紅豆沙

Orange peel red bean soup is very acquired, as I found out. So not a fan.

We made it to the third storey this time round. Hearsay indicates the higher you go, the better the food and service and price too. Did not feel extra special, unfortunately.I satisfied the overdue craving for roast goose and got reunited with the ultra delicious century egg.Will I be racing back soon? Maybe after that visit to Yue Kee first.

Yung Kee
Wellington Street