New School: Say hello to Yung’s Bistro, the younger sibling of the iconic Yung Kee restaurant. The restaurant is the brainchild of Yvonne Kam, a third-generation scion of the family behind Yung Kee. Presenting a contemporary take on the classic recipes the long-standing family business is famous for, Yung’s Bistro also wants to bring to a younger generation of diners the kinds of old school dishes that you’d be hard-pressed to find anywhere else in Hong Kong.
Look & Feel: When it comes to Cantonese restaurants, “stuffiness” might come to mind, but that’s definitely not the case here at Yung’s Bistro. Taking up a spacious, sun-drenched spot at K11 Musea, the restaurant boasts sleek designs, minimalist wooden furniture, and a bar. The piece-de-resistance of the space is an outdoor terrace, which affords harbor views.
On the Menu: OG Yung Kee is most famous for its roast goose, and at Yung’s Bistro, the roasted whole goose leg with charcoal stove ($290) is inspired by traditions of yesteryear, where goose legs were served whole at celebrations. The restaurant uses 120-day-old black Maine Chinese goose, served on a charcoal grill, which lends the meat a smoky flavor. The braised pork with preserved vegetables dish ($320), a winner of The Loop HK’s 30 Best Eats 2020, should be a hit with those who love their meats tender and juicy (and who doesn’t?). You’ll probably have to wait for fellow diners to finish snapping photos of the White Rabbit candies custard ($58) before digging in: everyone’s favorite Chinese sweet is used to create a custard jelly, presented in the shape of a rabbit. Finally, no self-respecting Cantonese restaurant would serve sub-par dim sum — the offerings at Yung’s are worth a try (available daily from 11:30am to 5:30pm).
Great For: When a group of 20- or 30-somethings get together in Hong Kong, Chinese restaurants are not always a first pick — but now, Yung’s Bistro makes for the perfect option. It’s also great for when you want to convince your creatures-of-habit elderly family members to try something new.
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This writeup was based on a complimentary media tasting. The Loop HK doesn’t guarantee/sell restaurant review coverage. See our editorial policy here.