The house specialty. Translucent amber preserved eggs with a slight ammonia kick, served with tangy pickled ginger. It's an acquired taste that becomes obsessive.
Tips from diners
Order this as an appetizer with a beer. The ginger's heat cuts through the egg's funk perfectly. Yung Kee's version has been perfected over 80 years.
Cantonese-style roasted chicken with skin as crispy as the larger birds. Leaner meat than pork or goose, milder flavor. The entry point if you're unsure.
Tips from diners
Perfect portion for one person. Costs less than 10 minutes of central Hong Kong labor and fills you completely.
Smaller bird than the goose, darker meat, gamier flavor. The skin crackles just as well, and locals say it's underrated compared to its more famous neighbor.
Tips from diners
Order this if the goose has sold out - it's genuinely good, not a consolation prize. The meat has more depth.
Crispy skin crackling, tender belly meat infused with the roasting fat. Darker than the goose, richer flavor, equally well-known. Some prefer it to the goose.
Tips from diners
Ask for the extra-crispy portion if you catch the roaster mid-shift. The outermost birds have the best skin texture.
The signature item. Skin charred until it shatters under your teeth, meat underneath still dripping with fat. Served with a small dish of salt and a bowl of rice.
Tips from diners
Come at 11:30am on a weekday - you'll walk straight in. Weekends mean a 45-minute queue that wraps around the block.
A half bird feeds 2-3 people comfortably. Pair it with a side of morning glory and you've got a complete meal for under HKD 600.
Operating since 1942 from the same narrow Wellington Street shopfront. Three generations of the family have refined the roasting technique. Roasts 300+ birds daily in a custom rotisserie. The goose versus Kam's debate has dominated Hong Kong dining for 80+ years. Takeaway available.
No reservations. Arrive before 11:30am or after 2pm if you want a seat. The 11am-2pm window sees queues out the door, but they move fast.
Birds roast on a rotating basis throughout the day. Come around 1:30pm to catch the mid-afternoon batch - they're as good as the 11am batch.
Don't overthink it. Point to a bird in the glass case, say 'half' or 'whole', sit down, eat. The rice and condiments are already on the table.
Call ahead (2523 2343) to place a takeaway order if you're grabbing lunch for colleagues. Saves 20 minutes and ensures your meat stays crispy in the bag.
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