Friday, July 9, 2010

Yung Kee Restaurant - Review

Yung Kee Restaurant – Highly Recommended
32-40 Wellington Street, Central, Hong Kong
Phone: 852-2522-1624

The wife’s cousin took us to another place highly recommended by the locals/tourists for their roast goose and pigeon. It’s four stories and looks like your standard Chinese Banquet hall with the velvet red curtains, plastic dragons, and nicely starched table cloths. Upon opening the menu, you have to flip through 5 pages of accolades for the restaurant - pretty funny and something I've never seen before. Any who, this is a Michelin star restaurant but feels like it could be any joint in Chinatown, then the food comes and you’re like oh that’s why the accolades. We’re not talking delicate stuff by any means, but in your face fat and flavor. Pretty awesome and highly recommended although I wish they served sides of Lipitor after the meal, since it was out of control fatty…aka good. Even our veg was covered with meat gravy! This was a pricey place for Asia, but not bad at all when compared to what we spend in NYC.

Our Menu

Roast Goose ***
Not remembering much about roast goose, I was expecting crispy skin, but the skin and the meat were nice and soft. The key to this is it’s tender, full of intense goose flavor, slightly smoky, and fatty as hell. This was spectacular with the rice and surprisingly we finished every last piece since it was so good. Now, it does have a quite similar flavor to the duck, though goose is slightly more pungent and way more fatty. There’s a sweet duck sauce that is optional as I dipped 50% of the time.

Kung Shing Tsai (water spinach) ***
My favorite vegetable and they use the same tried and true method of chicken stock, although I’m pretty sure they rock a little bit of fermented tofu in there as well for a more pungent flavor. Perfectly balanced in my opinion and again goes great with rice.

Roast Pork and BBQ Pork ***
What’s the difference between roast pork and bbq pork you’re probably asking? Roast pork here is basically crispy skin with fat – no meat at all. Another cholesterolrific invention by the Cantonese! It’s so full of porky flavor kinda like eating chicharrons or pork skins, but if it was done for a dirty porno as there’s a thick melty layer of fat underneath. The BBQ pork, aka cha siu, is pork meat that’s slightly sweet and very porky – very tender here and again spectacular with the rice.

Eggplant and Meat Gravy **
Tender bits of eggplant smothered in mince meat and gravy. Really delicious although this was getting to be meat overload for me.

Roast Pigeon **
I really dug this dish a lot. Pigeon is a tad gamey and the meat isn’t as tender, but it is very very flavorful. The leg was so awesome and my favorite piece. Adding the salt/pepper mixture and vinegar amps up the flavor even more. Killer stuff here...

Rating System
--- What the F - in a bad way * Good ** Great *** What the F – in a good way

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