From Wan Chai, we rode a tram to Central.
Now, here we are in Central Station.
From Wikipedia, these are some facts about Central Station.
Central station is an MTR station located in the Central area of Hong Kong Island. The station's livery is firebrick red, except for the station's Tsuen Wan Lineplatform where its livery is dark brown. The station is the southern terminus for the Tsuen Wan Line and also connects with the Island Line, and also the Tung Chung Line and the Airport Express via Hong Kong station.
The Station was once known as Chater Station.
Chater station was initially conceived to cater for average daily traffic of 330,000 passengers, and was to have been 380 metres long - amongst the longest station in the world.[1] More than 200,000 passengers use this station daily. The longest distance between two subway exits is approximately 700 m.
I noticed Central has its own character, with lots of slopes. There are also high end stores seen in this area.
Just outside Yung Kee Restaurant.
32-40 Wellington Street
Central, Hong Kong
852-2522-1624
http://www.yungkee.com.hk/history/history-e.html
Yung Kee Restaurant - More than half a century ago, it was a modest cooked food stall in Kwong Yuen West Street. Its founder, Mr. Kam Shui Fai was renowned for his Roast Goose. So even tourists and crewmen flocked in groups to savour the specialty from Hong Kong-Macau Ferry Terminal.
Yung Kee acquires fame for its gourmet specialty-Roast Goose. It becomes well known among people in Guangdong, Hong Kong and Macau, and it also attracts many tourists from foreign countries. After tasting the Roast Goose, they buy and carry it home with them by air to share among relatives and friends. For that, Yung Kee's Roast Goose is nicknamed "Flying Roast Goose". Yung Kee's founder, Mr. Kam Shui Fai, is also called "Roast Goose Fai".
From Trip Advisor, Yung Kee now ranks #276 of 3,298 restaurants in Hong Kong.
from Wikipedia: Yung Kee used to be a dai pai dong selling siu mei on Kwong Yuen West Street, near the Hong Kong-Macau Ferry Terminal, before it was converted into a restaurant by Kam Shui-fai (ççİç
) in 1942. In 1942, Kam leased the premises at 32 Wing Lok Street in Sheung Wan for HK$4,000. During the Second World War, the building was destroyed in a Japanese air raid. In 1944, the restaurant was moved to 32 Pottinger Street. It moved into its current premises on Wellington Street in 1964, and after four more adjacent buildings were acquired, the lot was rebuilt in 1978 to become today's Yung Kee Building.[1]
In 1968, Yung Kee was chosen by Fortune magazine as one of the Top 15 Restaurants in the World, the only Chinese restaurant on the list.[2]
During the 2001 SARS outbreak and again during the avian flu scare, Yung Kee was forced to temporarily stop serving roast goose and other poultry.[3][4]
On 1 December 2011, Yung Kee was downgraded from the 2012 Michelin Guide's one star restaurant category and is now only in the Bib Gourmand category.[5
Here is Yung Kee Restaurant now.
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| AWARDS THROUGH THE YEARS |
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| MENU...FROG! |
FOOD.
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| Roast goose |
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| Roast pork |
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| Smoked ham hocks |
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| Roast goose |
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| Yang Chow Fried Rice |
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| Fried Tofu |
COMPANY.
For me, the people who I ate the meal with, are more important...they add more flavor to the meal!
Yung Kee Restaurant is good but so far, the most pricey of the restaurants I went to.
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