The historic restaurant that sits in the heart of Central District still plays an important role in the traditional food and beverage industry in Hong Kong. Yung Kee uses traditional recipes and cooking techniques passed down by generations to make its famous dishes including roast goose and preserved eggs with pickled ginger. Fuel up on Yung Kee’s signature roast meats before boarding or take away some fried beef noodles to enjoy on the plane. You can even buy local specialties such as XO sauce, preserved eggs and cured meat as a souvenir.
|Venue name:||Yung Kee Restaurant (Airport)|
(Restricted Area) East to West Food Market, Departures West Hall, 6/F, Terminal 1, Hong Kong International Airport
Chek Lap Kok
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