Back to the Goose

Yung Kee Restaurant, which I raved about 5 years ago, is actually three restaurants in one. This time the ground floor was closed for renovation, and we weren’t dropping the big bucks for the VIP room this time, which put us this time in the middle tier, literally on the second floor. A typical nice Cantonese banquet hall greeted us.

Immediately my in-laws started asking me if I wanted the beef or the pork. Like I would get anything but the goose, the dish that made this place famous and earned the Michelin star.

Even though this wasn’t the most formal restaurnt, the presentation was still beautiful. Even dime vegetables with tofu skin, mushrooms, bean sprouts, and ginkgo seeds was presented immaculately.

 Next, my sister-in-laws’ favorite, a perfectly grilled filet mignonette, sliced thin and stir fired in a sweet sauce with onions. It was sweet, smokey, savory, and the beer amazingly tender.

When our plates were dirtied after the beef, the staff replaced them with clean ones and brought out a beautiful fried rice presented in wrapped leaves. Perfect texture, light flavor, and lots of little chunks of meats and shrip to keep you satiated while we waited for the main event…

 The roast goose – crispy skin, flavorful meat, and not nearly as fatty or oily as duck. This was a total different presentation than the last time we were here. Instead of the Peking duck style wrappers, it was served with a gravy poured over the top, and a sweet tangy ginger sauce on the side. Yet still, this was as delicious as I remember. 

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