IN-PERSON EVENT

RUNDOWN
18:30 Registration and Welcome Cocktails
19:00 Start of Dinner
21:30 End

Founded in 1942, Yung Kee is a restaurant that is familiar and popular to the locals and tourists in Hong Kong. With a legacy spanning different generations, from a humble streetside, dai pai dong, to one of the city’s premier Cantonese restaurants with over 100 culinary awards worldwide, Yung Kee withstands the changes in times reinterpreting traditional dishes with a modern touch. During the recent renovation of the restaurant, all efforts were ensured to preserve Cantonese cuisine and Hong Kong’s local food culture, and to retain its original Chinese charcoal grills (the last licensed one on Hong Kong island), so they can continue to produce their signature charcoal grilled roasted goose and barbecued meats (siu mei) the traditional way.

Few months ago, Yung Kee reopened after a major renovation, which converts the restaurant to a “living museum” that celebrates culinary and traditional crafts. The restaurant is carefully re-designed to bring out their history and legacy yet displaying the modernity to appeal to the younger generations. Today, Yung Kee continues to build on its incredible, one-of-a-kind legacy. With its new interiors paying homage to the traditions and craftsmanship behind the upgraded menu while also celebrating Cantonese dining in all its forms. Yung Kee is not just a restaurant, but a place that embodies Hong Kong’s history and culture, which continues to bridge traditions and authentic flavors of the past with the present for everyone to enjoy high-quality Cantonese cooking in a setting that feels both classic and contemporary at once.

Join us for this tradition dinner of Cantonese cuisine and celebrate the winter solstice festival together with Ms. Yvonne Kam, third generation of the Kam family, Mr. William Lim, Managing Director of CL3, who oversees the project to revamp the look of the restaurant, and fellow members of Asia Society Hong Kong Center.

ASHK Members HK$1,288
Non-members HK$2,288 including a 1-Year Individual Membership

Read more about Yung Kee.

Ms. Yvonne Kam is a chartered accountant, who was previously working as a financial controller in a startup. She returned to the family business in 2005 to help with the accountancy and financial administration of the restaurant. From working one day per week initially, as she understood the business more, and subsequently she found the passion and calling to help to grow the family restaurant. She is now the first female to manage the family business in a male dominated environment, and leading the change in the restaurant, yet keeping the tradition to continue promoting the authentic Cantonese cuisine.

Mr. William Lim is Managing Director of CL3. He graduated from Cornell University in the U.S., with Bachelor and Master Degrees in Architecture. After graduating, he worked in Boston as an architect for five years, before returning to Hong Kong in 1987. He founded CL3 in 1992.  In 2018, he was conferred an Honorary Doctorate degree by Savannah College of Art and Design (SCAD).

In his efforts to revamp and retrofit Yung Kee, many researches and studies were done to ensure a sustainable approach was taken to integrate new features into the existing. Materials were carefully sourced to ensure the new and current features complement and bring out the best of the restaurant’s heritage.

Dinner Menu

鏞記特式三前菜
鹽燒田雞扣/手打豬肉丸/ 炭燒肥燶叉
Grilled Frog Stomach with Salt / Home-made Pork Ball/ Premium Barbecued Pork Belly

粵式片皮鵝二食: 精緻片皮/ 冬筍鵝崧
Crispy Roasted Goose in Different Ways: Sliced Goose Skin with Chinese Pan Cake/ Fried Minced Goose Meat with Bamboo Shoot

廚師巧手老火湯
Soup of the Day

禮雲子蒸嫩蛋清
Steamed Egg White with Mini Crab Roe

古法紅燒炆斑尾
Braised Garoupa’s Tail in Traditional and Authentic Style

高湯魚尾雲吞麵
Noodle with Wonton in Soup

陳皮紅豆沙湯圓
Red Bean Sweet Soup with Aged Tangerine Peel and Sesame Glutinous Dumplings

Includes 1 glass of welcome drink before dinner

For enquiries, please contact 2103 9503 or email [email protected]

The views and opinions expressed are those of the speakers and participants and, unless expressly stated to the contrary, do not reflect the opinion, position or official policy of Asia Society Hong Kong, its members, or its committees. Asia Society Hong Kong does not endorse or approve, and assumes no responsibility for the content of the information presented.