Yung Kee, beloved for its famous roast goose, underwent a huge overhaul and recently unveiled its new look and new menu!

Founded in 1936 as a streetside dai pai dong, this restaurant slowly grew into one of the city’s premier Cantonese restaurants. For the past months, Yung Kee went through major renovations and introduced a new menu on its ground floor.

The ground floor now offers more casual Cantonese dining options and sports dining booths that echo its dai pai dong beginnings. On top of barbecue meat, the menu now includes other quick and easy dishes like wonton noodles, congee and other light bites.

The first floor is now all about tea and dim sum. The renovations discovered original floor tiles that were sourced and handcrafted by Italian artisans. The interior is inspired by iconic films such as “In the Mood for Love”, “Love is a Many Splendored Thing” and “The World of Suzie Wong”.

The second floor focuses on “Grand Dining”, featuring a stunning renovations to recreate the Imperial dining experiences. At the heart of the grand dining hall is Yung Kee’s signature “Dragon and Phoenix Stage” which has been the highlight of many weddings and important celebrations over the years.

New dishes to try include the Charcoal Roasted Goose Webs Stuffed with Barbecued Pork, Goose Liver Sausage, a nostalgic dish that fragrant, rich, and technically challenging. The new Charcoal Roasted Goose in “Pipa Style” is also hard to come by, as the whole goose is meticulously deboned and laid flat to resemble a pipa instrument, then marinated in a secret red fermented beancurd based sauce.

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