roast pork is a big part of the cantonese diet
in fact, us cantonese are big on the roast meats in general. usually i like west villa or tai hing, but my colleague specifically requested roast goose. while we didn’t have time to head all the way out to taipo, so in downtown hong kong, there’s only one choice, the venerable yung kee in central, located just around the corner from lan kwai fong on wellington street.
pictured above is our lunch during our 5 hour stop over in hong kong. choi sum with light soy sauce, “white chopped chicken”, barbeque pork/char siu and the roast goose. while yung kee is good (some people say best roast goose in hong kong – which puts it pretty high on the list of best roast goose in the world), its terrible value for sit-down lunch. when i was working in hong kong, i used to be able to get a half char siu/half white chopped chicken rice box, with the addition of a salted egg and soup for $29HKD – i can’t imagine it’s much more expensive now.
the lunch we had above? $530 HKD. But mmm-mmm-mmm good.
Yung Kee
Tel: (852) 2522 1624
Address: 32-40 Wellington Street
Price: $$$ (I don’t even know what that means, but its not exactly cheap)
taipo? that’s where am from / grew up. I guess you were looking to try the place A.Bourdain went. Personally, I can’t tell the difference between roast goose or duck. Neither can I say what is a really good one but personally, it should not be dry or feel too greasy like the one’s here in Shanghai.
The wonton noodle place Bourdain visited is so so too. It’s actually not that popular amongst people in Tai Po. Don’t know why exactly. However, worth visiting is a fish ball noodles stall that I would say is one of the best I’ve ever had in HK. That itself is some praise given am the fussiest eater / foodie around.
just realised i forgot to talk the roast meat place in taipo! it’s good and fairly popular, but i don’t think it’s worth the trip unless you’re in the area.
yung kee is expensive and i feel that one is paying for the name rather than the actual food. i bought half a roast goose once for my mum to try and she herself thought it was nothing special – certainly not worth what they charge. however, i do love that sandy colour sauce that come with it, whatever that is.
yung kee is overpriced, especially for the roast pork. I like Tai Hing a lot more. I’m not very familar with the New Territories, but I know that lots of my friends go out to Taipo for roast goose. With Tai Hing and West Vila all on Hong Kong island I don’t feel thre’s need to travelout there.