Yung Kee Siu Choi Wong @ Sham Sui Po, Hong Kong

By Angeline - September 03, 2011

The area around Fuk Wing, Fuk Wa and Yen Chow streets in Sham Shui Po has become the place to go for those looking for a bit of culinary adventure, given its concentration of restaurants that offer solid fare at decent prices. Our destination was Yung Kee, which is named after chef and owner Yung Yik-wai, at 108 Fuk Wa Street. The restaurant is in a cluster of small stores and not easy to spot. It may be just a guess, but Yungs nocturnal habits may be behind the late opening hours. The restaurant was named one of the best Asian dining places by the Wall Street Journal in 2003 and 2006. Last year, the eatery was toasted by the Michelin Guide with a Bib Gourmand. Now there is always a long queue outside the place. The restaurant is called king for a good reason: it has quite a few signature side dishes. The average cost per meal at the restaurant is between HK$70 and HK$80 per head. This is a great place to mingle and have good food at decent prices.

Shared by Gengta Tan

Yung Kee Siu Choi Wong

118 Fuk Wa Street, Sham Shui Po, Hong Kong

Tel: 23871051
Business hours: 5pm-2am

The most famous are crispy roast pork

Stir-fried Beef

The meat they use is the highest graded beef from New Zealand. The dish is meant to be savored with a bowl of steaming rice

Steamed Beancurd with Stuffing

Specialty and Menu on the wall

Celebrities dined here and featured media

The 54-year-old comes from one of the walled villages in Yuen Long. He was trained to make dim sum at Wing Wah Restaurant at 13. A couple of years later, he decided to try his luck in gambling. His ambition back then was to become a protege of a god of gamblers. But things did not quite work out so, at 20, he set off for the Philippines. And there he got lucky. His master, Wang Sung, became chef to President Ferdinand Marcos. When Marcos fled the country, Yung returned to Hong Kong and set up his own business. In 1989, he opened up Yung Kee Siu Choi Wong, or King of Small Dishes.