Sunday, April 2

Yong Kee, Hong Kong

32-40 Wellington Street, Central T+ 852 2522 1624

Almost an institution in Hong Kong – Yong Kee is famous and popular internationally (almost) for its roasted goose but what impressed me the most is the quality of its appetiser. The century egg (duck eggs preserved in a mixture of clay, ash, salt, lime, and rice straw) is among most exquisite that I’ve ever seen. The roasted goose is fragrantly roasted and not too fatty with an accompanying sauce that is truly outstanding but doesn’t drown away the taste of the meat. Very good but not out of this world. For one, I remember having a roasted duck that is equally good halfway around the globe in London.


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