"This is a traditional Chinese cuisines famous with “Siu Mei”, Chinese style barbecue. We reserved dinner through Restaurant Week, so we were served with set dinners. The restaurant is a sole owned building decently and old-fashionated decorated, where is located near Central MTR station. To be honest, the Siu Mei was at a high standard, but not really the best in the town. Both the roasted goose with crispy skin and “Char Siu”, barbecued pork served the outstanding texture, whereas the taste itself was just be so far so good. Surprisingly, other dishes were served with very good flavor like preserved egg and sweet sour pork. Perhaps we arrived the restaurant a bit earlier and they were still preparing for the dinner, the sequence of dishes were mixed up. Btw, some staffs were helpful to assist, and thus it didn't ruine our dinner. If you would like to experience the good old days at Hong Kong, Yung Kee is a good choice in term of its location and style😁"

Jason Ma

"After reading a few negative Google reviews, I was hesitant about this restaurant.

We had the most amazing dinner there. The staff at the restaurant gave great recommendations, also very attentive and helpful.

The ginger shallot crab was the star of the dinner, cooked perfectly and goes well with steam rice. Its market price, we paid 800 for it.

The roasted goose serves such a familiar flavor ( for an Asian ) which brings me straight to home.

Abalone isgoodd, but I think we would still enjoy the dinner without it."

Saw Yu Mon

"The roast goose was a bit disappointing — the meat was on the dry side and the skin lacked that fragrant crispiness you’d expect from a signature dish. The biggest letdown was that it wasn’t served hot, which really affected the overall experience.

The century egg with pickled ginger had a soft, runny yolk, which was nice, but it was missing the characteristic pine-pattern — something I usually look for in a good quality century egg.

We also specially ordered the char siu with crispy edges, hoping for that melt-in-the-mouth texture and caramelized exterior. Unfortunately, it was just average. The cut was inconsistent — some slices were too thick, others too thin — which affected the texture and balance of fat and lean meat.

The one highlight was the crispy pork belly. It was clearly made from five-layered pork belly, with a good balance of fat and meat, and had a satisfying crunch. You could really taste the layers, and it was nicely executed.

Also worth mentioning — the restaurant attracts quite a number of tourists, and while that’s understandable, it would really help if the staff paid more attention to how they arrange seating. A bit more thoughtfulness in managing guest flow and table placement could improve the overall dining experience."

H PC