As mentioned in my previous post, my wife and I were in HK over this past week. We arrived on a Sunday around noon - my sis-in-law and her husband, Mich and Ron, picked us up at the airport we were finished checking and settling in at our hotel by a little past 1pm. Longtime friends Danny & Cecilia, together with little Vanessa (she’s such a smart, cute little girl), took us all to a huge dim sum (among others) lunch at Victoria City Seafood Resaurant - the Gateway branch since we were staying in TST.
Danny & Cecilia (during the dinner they hosted for us at Yung Kee)
As usual, the xiao long bao was excellent (3 orders at least) and I really liked the crispy fried pigeon as well (unfortunately, I left my camera in the hotel). Danny ordered a ton of stuff, all of which could not fit in our table. Incredible. I knew he and Cecilia were taking us all out again for dinner that evening at another old favorite, Yung Kee, so, at first, I tried not to stuff myself - but, later, I figured “what the hell” and proceeded to pig out. After all, I had come prepared with a stash of Alka Seltzer.
Mich, Catha & Ron
So, on to dinner. Because we finished our huge lunch barely 4½ hours before, I begged Danny to go easy on the ordering. Hey, I’m no slouch at pigging out, but, for health reasons, I try to exercise some semblance of restraint (albeit grudgingly). Danny, ever considerate and the complete gentleman, understood and accommodated my request…in a manner of speaking.
Yung Kee’s famous Thousand-Year-Old Eggs with Pickled Ginger on the side - Creamier and cleaner tasting than anywhere else. I never get tired of it. Simply the best I’ve had. Period.
With some Fresh Sliced Jellyfish, how can one go wrong?
Catha, Ron & I
Roast Suckling Pig - Be still my heart. I eat this dish often, but in controlled amounts. The dish itself is hard to resist, especially when it is particularly crisp and not-usually-as-fatty/oily as Yung Kee’s rendition.
Yung Kee’s Signature Roast Goose - What can I say? This is one of the dishes that made Yung Kee a dining landmark in HK, and I’m sure it had something to do with earning the restaurant its Michelin star a few years back. Juicy, tender, always a treat. You simply must.
Even Manny Pacquiao would be hard-pressed to deliver a one-two combination this good.
Danny did make concessions, though, make no mistake. We also had some nice, Sautéed Fried Garoupa on Chinese Broccoli…
…and some seasonal, healthy, guilt-supressing Dao Miu. Naturally, we had to have a few desserts as well - which we shared since we were already so stuffed.
Clockwise from left: Mango Pudding, a Black Herbal Jelly, and Sweet Red Bean Soup.
Whew! Thanks to Danny & Cecilia, we certainly hit the ground running on that first day. Two great meals with close, longtime friends and relatives. What more can one ask for?
