Yung Kee Roast Goose, Hong Kong

Chiak Bah Boh?

This post is made specially for Audrey aka Shimeimei. You MUST try this in Hong Kong and please please please help me buy 1 box of 皮蛋 and Roast Goose when you come back in 7 weeks time ok?

We came to know of this restaurant during the flight to HK. An auntie told my wifey this is a "must go, must eat" place in HK and highly recommended the roast goose. It even had a webby (www.yungkee.com.hk) and i quote from their website, "In 1968, Yung Kee has been named by the Fortune Magazine to be one of the Top Fifteen Restaurants in the World, the only Chinese restaurant on the list." Top 15!! How often in your life time can you have the privilege of dining in one? So the first thing we did after checking in the hotel was to pay this place a visit.



First impessions? Nay....nothing to crow about. Place was small and we had to 搭台 (something that is really common in HK but we absolutely dislike...mebbe we SGPs not friendly enough). We were given a plate of their famous 皮蛋 and boy did it look gorgeous! Unlike the local SGP version where the yolk is one big mash, the YungKee one had clear distinct rings and an absolutely stunning gluey interior. One bite.....ooooh...crunchy on the outside, creamy in the inside. Fantastic!

We ordered their 三拼 (suckling pig, famous roast goose, char siew) and I also had a bowl of wanton noodles. When the dish came, no words were uttered...simply out of this world! The goose really lived up to its name, more tender than any roast duck that i have tasted, texture of the meat is a little more exquisite than duck meat, and the fatty skin...melts in your mouth! 真 #$%&!&^(&* 的好吃！！ The wanton noodles were however only so so...

Fatpapa rating: 4.99999999 stars out of 5 (MUST TRY!!!!)

Address: 32-40 Wellington Street, Central, Hong Kong Island (just next to Lan Kwai Fong)

Hokkien Mee

Chiak Ba Boh?

Wah Lau eh.... its been almost 3 months since I last blogged. I promised a local review the last time, so here goes.

Hard to find good hokkien mee nowadays. Too many pretenders pretending to whip up this simple dish. Soggy noodles, bland sauce, miserly prawns, shitty chilli are common grouses.

Here we have one that posses none of the above. Found this accidentally actually, tucked away on east coast road, along the same stretch leading up to siglap centre, St Michaels school and the Hong Kong Tea Cafe (Wang Jiao). This stall is located at a "FoodMore" coffeeshop right beside the road, and is called Geylang Lorong 29 fried Hokkien Mee. What is special about this hokkien mee is that the noodles are fried over charcoal...not over gas. This seemed to give the noodles a nice charcoal smell and a nice "wok hei". The noodles are done just nice, with thick pieces of sotong and prawn, and the "chup" is thick and strong. Chilli is alright though, though if belacan chilli is provided it would be better imho. Comparable to the famous Old Airport road one (the one just kenna the Makansutra hawker legend one...) even though the one at old airport rd is a little over rated...

Fatpapa rating: 3.5 stars out of 5

A few shops down, you can find a shop selling Bak Kwa... apparently been there for ages...much much much better than Bee Chun Hiang.