In October 2006, A-Mao & Bowen was in Hong Kong for an exhibition. It is our first time there, after standing by the booth on working hours and putting on leisure wear in Rambler Garden Hotel, every night we were experiencing this islands until there would be no trains back to Tsing Yi Station. While walking around, both of us frequently and excitingly encountered places in which certain cinemas of Hong Kong were shot, and Victoria Harbour & Peak is so spectacular! Not to mention lots of novel food was tasted—I will always remember that Bowen's face was shot by a "pissing beef ball". Meanwhile, my first quarrel in English was there with a taxi driver.
After visiting Lan Kwai Fong, a foreigners' haunt for drinking and clubbing, we run in famous Yung Kee, and I therefore was facing the dilemma of dining inside with Bowen, who has a good appetite, and afterwards being jawed by my boss, or being very regretful for missing a good restaurant. We discussed almost for 20 minutes and, finally, saw eye to eye on entering it on an extremely limited budget.
Without reservation, we had to wait. Around 30 minutes later, we were took to a table on which the century egg with pickled ginger was served already—not free of charge. Addition to roast goose, I nervously ordered three relatively cheap dim sum and then contentedly looked into this beautiful prelude. The yummy, floating yolk is dark green, whereas the ginger is colored light pink. The image is as contrastive as the taste is harmonious.
Yung Kee is distinguished for the flying roast goose. It is called "flying" because of its special package for travelers to bring it on board. At the age of 6, I was chased by a flock of goose. Time to hit back again! The skin is a little bit crispy, the meat is rich, the fat is flavorful, & the sauce is fantastic. In conclusion, excellent delicacy served by normal service at costly price.
Night view seen from Rambler Garden Hotel
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