It’s hard to imagine how a massive restaurant like Yung Kee, with its two floors of dining rooms packed nightly to the brim, consistently serves such amazing eats. But it’s famous roast goose is practically a tourist attraction here in Hong Kong, with many visitors packing up a bird or two to take home (thus earning itself the nickname “Flying Roast Goose,” according to the website). Swimming in its own fatty juices, the succulent bird is moist while the skin remains crispy — akin to the Peking duck, but with a slightly stronger flavor to the poultry.
The restaurant cooks up around 600 of these geese per day, selling them to diners by the quarter- or half-bird. If you’re dining in, the prix fixe is the easiest way to go. In addition to roast goose, you get a set of the famous Chinese “century eggs,” or clay-preserved eggs that have transformed into gooey gelatinous black orbs. The accompanying pickled radishes add a touch of needed acid. Various stir fry items, soups, and other specialty dishes round out the meal.
Prix fixe menus start at $380HKD per person, with a la carte and take out menus available as well. Want to bring a bird home with you? One roast goose, packed and sealed for the plane ride, costs $480HKD each.