This perennial favourite, which is best known for its roast goose and Cantonese cuisine delights, has returned after major renovation across two of its four floors. We're talking about booth seating updated with comfortable cushions on the ground floor, and In the Mood for Love inspired settings on the first floor in pink and green tones with embroidered peonies on the walls. They've also gotten rid of the tablecloths and removed most of the carpet to reveal the original Italian floor tiles that were underneath. Meanwhile, the second floor now enjoys a 'Grand Dining' concept which features Yung Kee’s dragon and phoenix stage, preserved artefacts, majestic wood carvings and more to set the scene for your meal.
The menu still honours Cantonese culinary traditions with dishes such as Signature charcoal roasted goose, smoked pork belly with pine nuts, and roasted pigeon legs with stir-fried pigeon fillet, among others that bring back their legions of loyal fans. Yung Kee has also revamped some more traditional recipes including their sea cucumber stuffed with diced garoupa, salted fish and minced pork which aims to please modern palates, and crispy toast with mixed shrimps and lobster tail which elevates the classic prawn toast.