Yung Kee (鏞記)
Kam Shui-fai, who began his career in 1938 as a street vendor selling roasted meat, was the original owner of what is now the best-known Chinese restaurant in town. Originally famous for its roast goose, Yung Kee now offers many great dishes – one of which is the Century Egg, a traditional Cantonese preserved duck egg. In contrast to the usual Century Egg, which typically has a one-dimensional rotten egg smell, a rubbery egg white and a yolk that’s either too runny or too dry, Yung Kee delivers a subtle and pleasant blend of savoriness tinged with sulfur, a soft and translucent egg white (which became brown), and a yolk of perfect consistency. While you’re here, you simply can’t leave without tasting the restaurant’s excellent Char Siu (BBQ pork), Prawn with XO Sauce, and call ahead to pre-order the Smoked Pork Belly with Pine Nut.
See Andy's blog post: http://tinyurl.com/grh6ava
