Established by Yvonne Kam, a third-generation scion of the family behind Hong Kong’s eminent Yung Kee restaurant, Yung’s Bistro presents a contemporary take on the classic Cantonese recipes the family business is famous for.
While roast goose is a key offering — it’s been the main attraction at OG Yung Kee for almost eight decades — it’s clear this braised pork dish at the new spot is winning fans left and right, too.
Following a family recipe, the pork — Berkshire black pig sourced from Yuen Long — is prepared the old-school way: deep-fried, then slow-braised alongside preserved vegetables. The result? Juicy, tender pork that retains its shape, but keeps all the flavors.