Video
3-min walk from Exit D2, Central MTR Station
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Telephone
25221624 (訂座)
25232343 (外賣部)
25234686 (VIP廂房)
Introduction
Starting from a modest cooked food stall, Yung Kee Restaurant is now developed into a renowned Chinese restaurant served Guangdong cuisine. Yung Kee acquires fame for its gourmet specialty-Roast Goose. After tasting the Roast Goose, tourists buy and carry it home with them by air to share among relatives and friends. For that, Yung Kee's Roast Goose is nicknamed "Flying Roast Goose".
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Awards and Titles
Best Guangdong Restaurant (2008-2011,2014), Best Restaurant in Central and Western (2010)
Good For
Business Dining
Group Dining
Additional Information
開瓶費300
Opening Hours
Today
11:00 - 22:30
Mon - Sun
11:00 - 22:30
Above information is for reference only. Please check details with the restaurant.
中午約埋幾個同事去鏞記酒家試菜，作為一間老字號粵菜館，環境真是一個字 — 靚！裝修有現代感，帶點傳統中菜館嘅典雅氣派，坐得舒服，氣氛輕鬆又唔失格調，無論係同朋友定同事聚餐都好啱。今次點咗幾道菜，款款都好有驚喜！首先係竹笙羅漢上素卷 ($200)，素菜做到咁精緻真是一個亮點，竹笙軟嫩入味，吸晒湯汁嘅精華，卷入面嘅菇類同蔬菜配搭得宜，清香又豐富，食得出師傅功力。跟住試咗珊瑚白玉千萬柳 ($280)，賣相一流，冬瓜絲燉得軟腍透味，配上鮮甜嘅蟹肉同蟹皇，入口滿滿海鮮香，層次好豐富，絕對係今餐嘅焦點！豉汁燒釀酒滑豆腐 ($250) 都好出色，豆腐滑到入口即化，釀料鮮香入味，豉汁帶點酒香同微辣，惹味得來唔會蓋過豆腐嘅原味，食完真是一個滿足。沙爹津絲牛冧肉 ($260) 係另一道驚喜，牛冧肉嫩滑多汁，沙爹醬濃而不膩，配上津絲（魚肚）嘅獨特口感，食到停唔下來，份量同質素都好有誠意。最後嘅上湯腿絲浸時蔬 ($170) 好清新，湯底鮮甜濃郁，腿絲軟腍，時蔬爽口，作為一道清淡菜式完美平衡咗整餐嘅味道。服務方面，店員點餐同上菜效率都算高。中環地段加上呢個水準，雖然價錢稍為高少少，但質素完全對得住。下次會再試其他招牌菜，推介俾鍾意正宗粵菜嘅朋友。
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藏身中環威靈頓街的鏞記酒家，数十載煙火氣中煉就港式燒味巔峰。推門便是木質樓梯與吊扇的復古風情，爐火香氣直竄鼻腔，仿佛踏入老香港的舌尖江湖。必點飛天燒鵝，皮脆如琥珀，脂香盈口，肉質細嫩不柴，蘸上特色醬汁更美味；豉油雞滑嫩入味，醬汁醇厚，盡顯火候功力。雖名聲在外，服務仍細緻周到，老饕與慕名客在暖黃燈光下共用傳統滋味，煙火升騰間，品的是一份曆久彌新的港味情懷。
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走進鏞記酒家，恍若踏入香港燒味博物館。金紅油亮的脆皮下透出粉嫩鵝肉，蘸上特調醬汁，油脂化作滿口清香。秘制豉油雞的膠質在唇齒間纏綿，鮑魚炒飯粒粒分明泛著鑊氣，連青菜都透著老火靚湯的鮮甜。二樓露臺能望見中環車水馬龍，百年磚牆與銅鍋明檔相映成趣，老師傅現場斬燒鵝的刀光裏藏著三代人的匠心。離店時捧盒陳皮紅豆沙，甜而不膩的收尾，恰似這場味覺盛宴的溫柔注腳。
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酸姜皮蛋開頭我以為就係普通嘅皮蛋加舊姜，點知食落可以咁特別，兩者之間居然可以咁配搭，真係令人驚喜！燒鵝同叉燒都好好食，鵝潤腸好特別，特別推薦，豆苗出乎意料炒得好
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招牌飛天燒鵝真係冇得頂，係我食過最好食嘅燒鵝，皮脆肉嫩，肥而不膩。其他菜式就中規中矩，不過鑊氣都幾夠，本來想試埋個叉燒，聽講都係招牌菜之一，不過覺得燒鵝同叉燒好似有啲重複，所以叉燒都係留返下次先嚟食
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