Yung Kee Restaurant
鏞記酒家
A historic Cantonese restaurant in Central founded in 1942, famous for its charcoal-roasted goose and century eggs.
A historic Cantonese dining institution in Central founded in 1942, occupying an entire building on Wellington Street. The signature charcoal-roasted goose features crispy skin with a distinct charcoal aroma, traditionally paired with preserved century eggs and pickled ginger. Reviews are divided, with some finding it worth the price and others considering it overpriced. The average spend is around 300–600 HKD per person, making it more cost-effective for larger groups; queues are common during peak hours. Dim sum is served only in the afternoon: Monday to Saturday 14:00–17:30, Sundays and public holidays 11:00–17:30. Located about a 5-minute walk from Central Station Exit D2.
Opening hours
Daily 11:00–23:00 (some sources state 22:30)
Nearby sights
- Central & Lan Kwai Fong
- Tai Kwun
- Hong Kong Tramways
- Central–Mid-Levels Escalator
- Hong Kong Zoological and Botanical Gardens
- PMQ
- Dr Sun Yat-sen Museum
- St. John's Cathedral