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。
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.