CLICK ON THE MAIN PHOTO ABOVE TO VIEW CAPTIONS IN GALLERY FORMAT
Image 1: www.yungkee.com.hk
Located near Lan Kwai Fong, this restaurant is famous for its Roasted Goose.
We had their Deluxe Award Winning tastin HKD$780(USD$100) for two.
Image 2: Amuse Bouche
A very traditional Cantonese starter, preserved duck egg using clay, ash, salt, and rice. This kind of egg is not my favorite but this one was done perfectly - creamy yolk with a light odor. Brilliant!
Image 3: Roasted Goose and Preserved Trotter with Soy Sauce
Gold with Distinction 2002 - Best Culinary Awards of Hong Kong
It was nice but there are many other places in HK with good roasted goose as well.
Image 4: Deep Fried Prawn with Mini Crab Roe
Gold with Distinction 2002 - Best Culinary Awards of Hong Kong
Inside the crispy spring roll wrapping was prawn stuffed with crab roe. Excellent texture and flavour!
Image 5:
The prawn dish was accompanied by a cute tiny crab.
Image 6:
Abalone with Dried Wild Mushroom in Superior Soup
A very nice broth but the portion was a little too big. We were almost full after this soup.
Image 7:
Steamed Grouper with Chinese ham
Perfectly steamed fish with a touch of saltiness from the ham.
Image 8:
Wonton Noodles
The noodle itself was nice but the wonton was average.
Image 9:
The tastin menu ended with a Mango Pudding.
Image 10:
We ordered an additional dessert just to test out one of the popular Hong Kong pastries - Egg Tart. Warm puffy tart filled with velvet egg custard. Wow, it was a really good finish to our lunch!
