David Rosengarten

"Hong Kong’s best? Suckling pig in glorious strips on top of merely excellent roast pork at Yung Kee. I decided that the profoundly porky suckling pig — with crackling skin outside, melting meat below — is one of the best bites in Hong Kong."

Catherine Ling

"Here are the famous century eggs – so beautiful and tasty. I can fully understand why some people go to great lengths to bring some home by air."

Hong Kong Tatler

"If you enjoy sweet red bean soup, their pungently herbal recipe is worth a try."

Catherine Ling

"This red bean soup is fragrantly perfumed with dried orange peel (I normally don’t like orange peel, but it was so good here). It’s the best red bean soup I’ve ever had."

Bonjwing Lee

"This one was very good, having been stir-fried with the traditional mix of egg, ham, and scallions. There were three or four nicely sized shrimp buried beneath the heap of rice, kept warm, plump, and juicy."

Hong Kong Tatler

"Even dishes you can find at any old cha chaan teng, such as fried rice in Yangzhou style, are done with the utmost delicacy here."

Hong Kong Tatler

"The suckling pig is fatty and has good crispy skin, and the pork has good flavour."

Bonjwing Lee

"Sweet Sesame Soup, served warm, was quite good; a solid, sweet ending."

Cathy Chaplin

"I, on the other hand, loved the stuff. The sesame flavor was deeply intense and tasted almost like bitter chocolate. The texture was simultaneously creamy and gelatinous."

Lisa Holmen

"The half goose, perfect for two to share, is beautifully fragrant and flavoursome, achieving a perfectly golden brown glaze. The delicate skin is thin yet crispy, with a thin layer of fat underneath it."