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2015-02-16
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Honestly I have not paid Yung Kee a visit since they had the rather sad family dispute saga which has no doubt impacted their quality of food tremendously.Heard the sons of the late Mr. Kam have respectively started their very own restaurants, taking on board the chefs from Yung Kee, and this is one of them apparently, so couldn't wait to try it out. The queue wasn't too bad on a weekday, only briefly waited to be seated. They keep the Yung Kee traditional of giving you a plate of preserved egg
Heard the sons of the late Mr. Kam have respectively started their very own restaurants, taking on board the chefs from Yung Kee, and this is one of them apparently, so couldn't wait to try it out.
The queue wasn't too bad on a weekday, only briefly waited to be seated.
They keep the Yung Kee traditional of giving you a plate of preserved egg & ginger slices before you even have a chance to look at the menu. Don't-ask-just-eat-it's-pre-included-in-bill!
It's a no brainier to order roast goose. We also had a few of their signature dishes including goose oil fried rice, fried goose liver sausage, fried pork & salted fish patty, and sizzling Chinese lettuce in shrimp paste.
Roast goose - can't keep up, my verdict. Even more so a conclusion when you have tried Yat Lok's.
The rest of the dishes are not extraordinary, something you would get any decent where.
The only dish I give the thumbs up to if I must is the goose oil fried rice. The fragrant of the goose fat was infused throughout with grains fried in such a way that they were dried-body and separated nicely from each other.
Preserved egg & ginger slices
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Fried pork & salted fish patty
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Fried rice in goose oil
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