Hong Kong people first think of to eat roast goose Yung Kee, Yung Kee's door every day will be a long row of the team, many stars still a frequent visitor here. Yung Kee has become synonymous with Hong Kong, it is the pride of many Hong Kong people.

Perhaps goose standing in the eyes of the people of Hong Kong less than the tea and dumplings, but as a member of the local food culture, Yung Kee plays a pivotal position, half a century ago, Yung Kee Kwong Yuen West Street or in roast a big file, the founder Mr. Gan Suihui handedly concocted famous roast goose, when the Macau Ferry Terminal area, passengers arriving from overseas, Hong Kong and mooring ships seafarers are linked group in convoy traveled a taste of delicacies.

In Hong Kong, many of the Michelin star restaurant, Yung Kee is a star among the members. Yung Kee is one of Hong Kong's oldest and most respected Chinese restaurant, was the US "Fortune" listed as a world fifteen Best Restaurants list.

Yung Kee to the famous goose is also good at cooking sections of traditional Cantonese cuisine. Famous dishes include homemade "egg", "gold goose," "old-fashioned stew spot tail", "Li Yun Zi pipa shrimp" and "tie shoes."

Speaking in Hong Kong goose, we will immediately think of more than 60 years of history, the evolution of the stall into the current celebrity canteen - "Yung Kee." Celebrities have frequented Chief Executive Zēng Yinquan, wireless Shaw Chairman, movie star Chow Yun Fat. Although each goose sold for HK $ 360 yuan at high prices, but are able to sell 300 a day, we can see, "Yung Kee" produced and recognized quality of its citizens. Yung Kee Roast Goose With its unique cooking style and unique taste to win the best reputation, even "aircraft goose" in the world. Many overseas tourists, as the "Yung Kee roast goose" for the best souvenirs, taste and even board the aircraft, "aircraft goose" in the name on the resulting. Roast goose, goose legs are a lot of very fragrant, gravy fragrant, smooth taste, bite fell in love.

Yung Kee is synonymous with Hong Kong, less than Yung Kee roast goose taste of international reputation, your trip to Hong Kong would not be complete. This hotel is well managed: uniformed doorman will help you parking, handheld wireless telephone receptionist will tell elevator operator guests want to go one floor, and told the floor manager there any guests up, so that you can tell the guest's name at the time to say hello to the manager. You can also spot some regulars ahead of dishes, such as roast goose liver, smoked tea pork bellies, hairy, rice birds. Executive Chef Choi Wai-Chor can ensure consistent quality of food and have an authentic local flavor.

Address: 32-40 Wellington Street, Central, Hong Kong.