Tag Archives: Ronald Kam

Connect CHT with Yung Kee in Hong Kong CHT与香港镛记亲密连接

Good friends and associates were invited for dinner with Ronald Kam, owner of Yung Kee Restaurant in Hong Kong famous for its delicious roast goose and other authentic delicacies. Nicole Wong from Nicole’s Kitchen, Roger Teow from Bank of China, IT specialist TK Tan were some of the invited guests. This was the first Connect CHT in Hong Kong where specially invited friends exchanged thoughts and ideas from Malaysian politics to the definition of good food. It was indeed a successful and memorable evening.

好友与合作伙伴受邀与香港镛记掌门人甘琨礼共进晚餐,镛记是以驰名中外的烧鹅及香港风味美食见称。这场晚餐盛会的座上宾还有来自 Nicole’s Kitchen 的创办人黄婉秋,中国银行的 Roger Teow,科技专家 TK. Tan 等。这也是 Connect CHT 首次在香港与友人们共同分享从美食到政治的想法和课题,共度一个难忘又有意义的夜晚。

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The Flying Goose

The Flying Goose

Hong Kong is famous for its delicious Cantonese crispy roast pork, duck and goose. The most iconic and award-winning restaurant in Hong Kong that serves the world’s best roast goose is none other than Yung Kee restaurant. Strategically located in the Central of the CBD, this restaurant has a humble beginning as a ‘Dai Pai Dong’ (a name for a street foodstall) in 1942. Today, Yung Kee is managed by second generation Ronald Kam and his two children Carrel and Yvonne. This last remaining charcoal-grilled oven in town is not only famous for its flying roast goose but also other dishes including its roast chicken and the suckling pig popular among locals and tourists. According to Yvonne who comes from an accounting background, it is important to ensure an authentic way of roasting and cooking; by selecting the finest goose and choosing the very best ingredients. This is not only to preserve the good name of Yung Kee but also to ensure that the heritage brand of Hong Kong is protected.


香港粤菜中以脆皮烧猪、鸭和鹅等美食见称,其中标志性和屡获殊荣的“镛记酒家”,除了供应全世界最香脆的烧鹅餐厅,也是香港烧鹅界的鼻祖。座落在中央商务区的这家餐厅自1942年以“大排档”(街道食摊)的方式起家,目前镛记由第二代Ronald Kam和他的孩子Carrel和Yvonne接棒掌管。而祖传的炭火烧烤方式不仅是造就了飞天烧鹅,其中如烧鸡和乳猪也拥有一致口碑。具备财务会计资历的Yvonne表示,确保纯正的烧烤和烹饪方式,遴选最佳的鹅和原材料,不仅是捍卫镛记的名声,也是保护香港品牌文化遗产。