Yung Kee must be the most famous restaurant in Hong Kong. Both Alli and I received recommendations from Chinese friends that we must go to Yung Kee and order the roast goose when in Hong Kong. Accordingly, we made it part of our plan. We didn't need reservations, but we showed up early. Before long, the restaurant was packed.

You could tell this was an A+ establishment. We were seated in the corner and Alli ordered tons of food -- fried rice, roast goose, shrimp rolls, and some greens. I guess she wanted to try everything. I was still sick since Bangkok and could hardly eat it all.

While Alli was in the bathroom, the waiter brought us two thousand-year-old eggs. In reality, they are not that old, but they certainly look that way. The preserved eggs are black and purple and look quite gelatinous. As I did not want to offend the restaurant and because I assumed this must be some delicacy, I made myself try it. I put the whole egg in my mouth at once just in case I didn't like it. It tasted like . . . egg. Just egg. Nothing special -- maybe a little squishier than a hard-boiled egg -- but not at all like something that had been preserved for many years.

The roast goose was tasty, but extremely fatty. I was disturbed in all these countries how fowl was often served still attached to the bone and gristle. Somehow with chopsticks you are expected to separate the meat from the bone. Not my cup of tea. Accordingly, I sat and drank many cups of tea while Alli feasted. We still had tons of food leftover, rather embarrassingly. My dining companion enjoyed every bit of the meal, but I didn't have the appetite to eat it myself.

Located in the heart of the Central district of Hong Kong, the Yung Kee restaurant has bene serving Cantonese cuisine since 1942. It looked rather fancy from outside the front, where the military looking doorman was stationed. But as I came closer to inspect the menu he was very gregarious and encouraging, and the prices were not unreasonable for the location and high level of service.

I ordered the lemon chicken, which was quite delicious. Unlike the heavily fried food Chinese fare that Americans are used to eating, the chicken dish I ordered was light and appealing, yet certainly filled me up. Noticeably absent was the unpleasant smell I had begun to associate with all Hong Kong eating establishments, and the meal I enjoyed was much better than any other Chinese food I’ve had here so far on my trip.

This hole-in-the-wall serves only Chinese desserts. Healthy sweet soups with lotus seeds, ground almond soups, ground sesame soups, sweet soup with chinese herbs and hard boiled egg, egg custard (the best!) and Chinese sponge cake. There are many combinations on the menu. This is and has been one of Hong Kong's best Chinese dessert places. In the old days, chauffeurs would wait outside in their Rolls-Royces while the rich family would mingle elbow to elbow with the working class. I grew up making late night trips to this place!

This is one of Hong Kong's oldest restaurants. Unlike Luk Yue, the venerable tea house, Yung Kee has constantly upgraded itself to the contemporary demands of HK. Everyone comes here for their roast goose (note well it is goose and not duck, as is the case in many other places). This is excellent, and Yung Kee still makes them well after decades. Tender, succulent, crispy skin...yummy.

The ground floor is more informal-this used to be just large tables where people often share with strangers. It's more upscale now, but still more casual compared to the upper floors. Classic cantonese food is good here as well.