Yung Kee
| Company type | Privately held company |
|---|---|
| Industry | Restaurant |
| Founded | 1942 in Sheung Wan, Hong Kong |
| Founder | Kam Shui-fai |
| Headquarters | Central, Hong Kong , Hong Kong |
Area served | Hong Kong, Guangdong, Macau |
Key people | Kam Kin-sing, Ronald Kam Kwan-lai |
| Products | Roast goose, Chinese cuisine |
| Owner | Yung Kee Holdings Ltd |
| Website | www |
Yung Kee () is a distinguished Chinese restaurant located on Wellington Street in Central, Hong Kong, celebrated primarily for its roast goose.
History
Kam Shui-fai () started vending siu mei from a dai pai dong near the former Hong Kong-Macau Ferry Pier in 1938. Following initial success, he established a restaurant in 1942 at 32 Wing Lok Street in Sheung Wan, renting the site for HK$4,000. The premises were destroyed during a Japanese air raid in World War II. By 1944, Yung Kee moved to 32 Pottinger Street, and later, in 1964, settled at its present location on Wellington Street. Expansion through acquiring neighboring properties enabled redevelopment into the current Yung Kee Building in 1978.
The sixth floor of the restaurant hosts the Kee Club, inaugurated in 2001 by founder Maria Rhomberg as a private venue aimed at younger patrons seeking alternatives to nightclubs and traditional clubs. Rhomberg partnered with Kam in Shanghai to develop this concept. Amid the SARS epidemic of 2003 and subsequent avian flu concerns, Yung Kee temporarily ceased serving roast goose and other poultry dishes.
Finances and ownership
Yung Kee is owned by Yung Kee Holdings Ltd, a privately held company with assets totaling around HK$127 million. In 2000, the firm purchased the top two floors of the building housing the restaurant, eventually acquiring full ownership of the property. After Kam Shui-fai’s passing in 2004, ownership shares were distributed among his children. One source stated that eldest son Kam Kin-sing and second son Ronald Kam Kwan-lai each controlled 45%, with daughter Kam Mei-ling initially holding the remaining 10% through Everway Holdings Limited before selling her stake to the younger Kam. Another version reported each brother owning 35%, their mother Mak Sui-chun holding 10%, while daughter Kelly Kam was involved in family disputes.
In the financial year 2009, Yung Kee posted a net profit of HK$51.1 million. Nevertheless, disputes between the brothers continued, notably regarding Ronald Kam’s son Kam Lin-wang’s appointment as director with a monthly remuneration of HK$45,000 despite minimal responsibilities. In July 2010, the elder Kam petitioned the High Court to liquidate the holding company if his brother declined to purchase his shares. The Court of Final Appeal upheld an order to wind up the British Virgin Islands-registered holding company due to its connections with Hong Kong-based stakeholders and assets. By 2012, net asset valuation stood at HK$2 billion (US$256 million).
Specialties
Famed for its roast goose, Yung Kee serves up to 300 whole birds daily. A half portion designed for six diners costs HK$240, while a serving for two is priced at HK$120. The late founder Kam earned the moniker "Roast Goose Fai" (燒鵝煇), with Yung Kee’s roast goose gaining widespread recognition throughout Guangdong, Hong Kong, Macau, and among visitors. The dish is popular as a takeaway item among travelers, earning it the nickname "Flying Roast Goose" (飛天燒鵝). Additionally, Yung Kee’s products are featured in Cathay Pacific’s first and business class menus; their roast goose and preserved eggs are also retailed in the airline’s duty-free outlets to tap into the souvenir food market.
Awards and Recognition
In 1968, Yung Kee stood out as the sole Chinese dining establishment listed among the Fortune magazine's Top 15 Restaurants Worldwide. During the 1997 Hong Kong Food Festival Culinary Awards, four of its dishes received honors: "Wild Geese Resting on Plum Trees" was awarded a platinum prize, while "Fish Biting Lamb in Huizhou Style," "Celebrating Prosperity," and "Aloe Vera with Golden Pomegranate" each secured gold medals.
Yung Kee was granted a Michelin star in the first edition of the 2009 Hong Kong and Macau guide but was reclassified under the "Bib Gourmand" distinction in 2012.
- Asia's Top 20 Restaurants – Miele Guide
- 2008/2009: ranked 8th
- 2009/2010: ranked 10th
- 2010/2011: ranked 12th
- 2011/2012: ranked 17th