For dinner on the first night, we opted for the Central area. Mom did her research and came across this place, which apparently had the best Roast Goose in Hong Kong. Presenting, the Yung Kee Restaurant, in all of its four-levelled glory.
Superior soup with seafood, winter melon and celery. Very tasty, though you couldn't really taste much salt in it. The winter melon was surprisingly 'kut' or solid, different from how my mom would cook hers, which becomes very soft upon simmering in the soup. There was plenty of fresh seafood, from prawns to scallops. It was amazing that you couldn't see a hint of oil on the surface too.
They even served it in the winter melon itself. Now won't you take a look at the size of that!
The highlight of the meal: Roast goose. Or siew ngoh, as the locals call it. Anthony Bourdain once raved about this on No Reservations. Forget about your roast pork or even Peking duck, this is the real deal. Don't be fooled by the seemingly large portion, you'll find yourself licking the whole plate clean.
I swear the glistening skin could compete with Edward Cullen's non-existent abs and win, hands down.
And lastly, we have the most expensive dish of the night : The steamed garoupa fish. After we ordered, a waiter came out holding a plastic bag containing the fish. Yes, that is how fresh the fish is here.
The damage in total: 17** HKD?!?!?!?!?!?!?!
But as my Dad gladly announces after that 'fit for a king' meal, it was worth it.
Don't say I didn't warn you though.
Tel: (852) 2522 1624
Fax: (852) 2840 0888
Email: info@yungkee.com.hk
Address: 32-40 Wellington Street, Central, Hong Kong
Fax: (852) 2840 0888
Email: info@yungkee.com.hk
Address: 32-40 Wellington Street, Central, Hong Kong
No comments:
Post a Comment