Yung Kee

Yung Kee is one of Hong Kong's most iconic culinary landmarks, established in 1942 when founder Kam Shui-fai began selling roasted meats at a humble street stall in Central. Located at 32-40 Wellington Street, the restaurant has grown into a multi-storey dining institution celebrated for its world-famous roast goose, slow-roasted with secret family recipes over charcoal fires. Spanning multiple floors in its landmark building, Yung Kee accommodates both casual diners and banquet parties, offering an extensive menu of traditional Cantonese classics alongside its signature barbecued meats. The restaurant gained international recognition when Time magazine named it one of the Ten Best Restaurants in the World in 1968. Beyond roast goose, Yung Kee is equally beloved for century eggs, BBQ pork, steamed fish, and classic dim sum. With over 80 years of history, Yung Kee continues to serve as a living archive of Hong Kong's culinary heritage, welcoming both loyal regulars and curious newcomers from around the globe to experience authentic Cantonese cooking.