Yung Kee Restaurant (Central)

For travelers seeking a taste of Hong Kong’s high-society history, Yung Kee Restaurant on Wellington Street is more than just a dining destination, it is a piece of living cultural heritage. What began as a humble dai pai dong over 80 years ago has evolved into a world-renowned institution that once famously earned a spot on Fortune magazine’s "Top 15 Restaurants in the World." In 2026, the restaurant remains the gold standard for authentic Cantonese cuisine, centered around its signature Charcoal Roasted Goose. Known as "The Flying Goose" because of the thousands of tourists who buy it specially packaged to take home on their flights, the dish is prized for its shatter-crisp skin, succulent meat, and the unmistakable smoky depth that only a real charcoal oven can provide.

The Yung Kee experience begins the moment you sit down, traditionally starting with their iconic Century Egg with Pickled Ginger, a dish that has spent seven decades as the city’s favorite appetizer. Beyond the roast meats, the menu is a masterclass in classic Cantonese technique, featuring "lost" recipes like Goose Liver Sausage and double-boiled soups that have nourished generations of locals and celebrities alike. Whether you are dining in the casual ground-floor hall or a refined upper-level suite, a meal at Yung Kee offers a rare, opulent window into the resilient and flavorful spirit of "Old Hong Kong" that continues to thrive in the heart of the modern financial district.

Signature Orders for Your Visit:

• The "Flying" Roast Goose: Best ordered as a "Lower Quarter" portion to ensure you get the extra-tender leg meat.
• Century Egg & Ginger: Even if you’re a first-timer, this version with its creamy yolk and tangy house-pickled ginger is widely considered the best in the city.
• Steamed Garoupa or Shrimp with Roe: For a taste of Yung Kee’s celebrated seafood mastery and wok hei (breath of the wok).