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."

Chin Chai Jiak

"Yung Kee’s century egg is really really soft and smooth and it’s almost like biting through tofu. The egg yolk’s texture is like an Onsen Egg – soft, creamy and very flavourful. I am going to say it – best century egg ever."

Simon Seow

"I think the century egg in Yung Kee is like the bread & olive oil/vinegar in an Italian restaurant, it came as a default appetizer lol. Of course, one can always say no to it but who can resists such a nice looking century egg."

Chris Walker-Bush

"A delicacy to be found on Hong Kong’s many street stalls, sitting at Yung Kee’s and digging in to the restaurants signature dish is a Hong Kong dining experience to be savoured."

Hsini Chou

"The preserved egg and pickled ginger seem like a popular dish so we went for that. I loved it. I have a thing for preserved eggs!"

Eatosaurus Rex

"It tastes delicious. There’s nothing else that really has the same gelatinous texture, and smooth, creamy insides. That probably sounds like a terrible description for an egg, but I assure you it’s a good thing."

Royston Chan

"I have absolutely no idea how Yung Kee managed to make their century eggs to such perfection; the egg “white” is soft, translucent and jelly-like, whilst the yolk is of a runny and fluid texture, resembling the lava egg."

Vernon Wong

"Yung Kee century egg is marvellous because there are three distinct texture and taste in every one."