Yung Kee is the classic Hong Kong success story, growing from a food stall founded in 1942 to this very successful restaurant, opened by Mr. Kam Shui Fai in 1964 to sell his specialty, roast goose. Hanging in the front window, roast goose remains the restaurant's best-seller, juicy and tender on the inside and with an irresistible crispy skin. It's available in various sizes, with the HK$150 portion suitable for two people. Also on the extensive menu are thousand-year eggs (another house specialty), frog legs, barbecued pork, and fresh seafood. This is a bustling place, with several floors for dining; make a reservation to avoid a long wait.
- Beth Reiber