Yung Kee Restaurant

Yung Kee was founded in 1942 by Kam Sui-fai, beginning as a cooked-food stall selling roast goose in Central; after the war it grew into a full restaurant on Wellington Street, and its crisp-skinned, tender roast goose became so sought after overseas that it was nicknamed the "flying roast goose."

Yung Kee's roast goose is regarded as the benchmark of Hong Kong roast meats and was once named by Fortune magazine among the world's best restaurants, a calling card that introduced many visitors to Cantonese roast goose.

Its roast goose uses black-scaled geese, marinated in a house sauce and glazed with maltose before roasting over open flame in a hanging oven until the skin turns amber and crisp while the meat stays juicy, served with plum sauce, a hallmark of Hong Kong roast-meat craft.