Yung Kee Restaurant, celebrating its 82nd anniversary on November 10, 2024, stands as a beloved institution of Cantonese cuisine in Hong Kong. Known for its dedication to authentic flavors and mastery of traditional charcoal-grilled dishes, Yung Kee has been a pillar of Hong Kong’s culinary scene since it opened in 1942. To commemorate this milestone, the restaurant has launched a series of impactful initiatives focused on community care and environmental responsibility, reflecting its enduring commitment to giving back to the city that has supported it for over eight decades.

Situated in the heart of Central Hong Kong, Yung Kee offers both casual and refined dining experiences, showcasing family recipes and classic Cantonese dishes that continue to captivate locals and visitors alike. With a focus on premium ingredients and expert culinary techniques, each dish at Yung Kee is crafted to honor the rich heritage of Cantonese cuisine. Guided by values of hospitality and authenticity, the restaurant maintains a welcoming atmosphere, treating guests with warmth and sincerity in line with the founder’s vision. Yung Kee remains a treasured part of Hong Kong’s cultural landscape, celebrating tradition while looking toward the future.

“Care Food” Initiative: Bringing Comfort and Connection to Dining

Yung Kee has long been a gathering place for families and friends to enjoy Cantonese cuisine and celebrate life’s moments together. Recognizing that many of its regular patrons now face challenges with chewing or swallowing, Yung Kee is proud to introduce the “Care Food” initiative—a specially crafted menu designed to accommodate diners with varying dietary needs, ensuring that everyone, regardless of age or ability, can partake in the joy of a shared meal.

After more than six months of careful preparation, Yung Kee has developed a series of eight thoughtfully designed dishes adhering to the International Dysphagia Diet Standardisation Initiative (IDDSI) guidelines. The “Care Food” menu features three different levels of texture, catering to various needs while maintaining the flavor and presentation for which Yung Kee is renowned.

Highlights from the “Care Food” offerings include Stir-fried Fresh Milk and Egg White with Scallop ($320), a Level 6 (soft and bite-sized) dish that combines tender Western Australian scallops with creamy fresh milk, creating a rich and satisfying texture perfect for those who need softer foods. Another Level 6 dish, Stir-fried Local Fresh Beef Rump with Bitter Gourd, Garlic, and Black Bean ($280), balances the boldness of bitter melon with a savory black bean garlic sauce, delivering a vibrant mix of flavors in an approachable, easy-to-eat form.

For guests seeking a minced and moist texture, the Steamed Pork Cake with Water Chestnut and Salted Egg ($220) brings softness and depth of flavor through finely minced local pork. Another Level 5 dish, Baked Crab Meat, Potato, Cauliflower, and Onion in Crab Shell ($220), offers a delightful blend of mashed crab and vegetables, bringing comfort and flavor with every bite.

One of Yung Kee’s signature items, the Charcoal Roasted Goose Leg ($400), has been adapted to a Level 4 (pureed) texture, preserving its iconic taste while making it accessible to those with swallowing difficulties. Additionally, the Steamed Shrimp and Pork Dumpling ($68) combines Canadian ribeye with premium dried scallops in a soft and flavorful dumpling, while the Steamed Shrimp and Bamboo Shoot Dumpling ($72) presents a refreshing taste of shrimp and bamboo shoot with an enjoyable texture. The Sesame Cake ($60), made from rich black sesame seeds, offers a smooth, flavorful dessert, rounding off the “Care Food” menu with a touch of sweetness.

Launch Date and Reservation Details

Set to officially launch on December 1, Yung Kee’s “Care Food” menu will be available to diners throughout the holiday season, with special occasions like Winter Solstice and Chinese New Year offering families the chance to gather and enjoy these specially prepared dishes together. To ensure a smooth dining experience, Yung Kee encourages guests to make reservations one day in advance. As Yung Kee celebrates another year of heritage and community, it continues to honor its legacy by connecting people through the universal language of food, one thoughtfully prepared dish at a time.

Ms. Yvonne Kam, CFO of Yung Kee said, “Yung Kee is proud to introduce our ‘Care Food’ program, promoting Hong Kong’s soft meal culture. We aim to provide delicious and dignified dining experiences for individuals with chewing and swallowing difficulties as well as elderly, enabling them to enjoy their golden years. Through over 80 years of dinning service at Yung Kee, we are adding a touch of diverse and inclusive culinary culture.”

Yung Kee has proudly joined the Hong Kong Council of Social Service (HKCSS) “Care Food Restaurant Incubation Program” in partnership with The Project Futurus, a social enterprise specializing in soft-textured meals for individuals with dysphagia. Over the past six months, Yung Kee’s culinary team and frontline staff have collaborated closely with The Project Futurus, participating in specialized workshops focused on soft meal preparation, menu innovation, and operational enhancements. As Hong Kong’s first traditional Cantonese restaurant to embrace dysphagia-friendly dining, Yung Kee will also participate in the “Gerontech and Innovation Expo cum Summit (GIES) 2024,” from November 21 to 24, to champion the local care food culture and demonstrate its ongoing dedication to inclusivity.

New Horizons with “Yung’s Bistro” and a Commitment to Sustainability

Expanding on its legacy, Yung Kee recently launched a new location for Yung’s Bistro at Taikoo Place, debuting a concept that merges modern dining with a focus on environmental responsibility. From design to daily operations, Yung’s Bistro upholds Yung Kee’s green vision, incorporating sustainable and eco-friendly materials throughout.

This location has proudly earned “Green Kitchen” certification, distinguishing it as the first Chinese restaurant in Taikoo Place to meet rigorous sustainability standards, with commendable practices in waste reduction, plastic minimization, and carbon footprint reduction. Furthering these initiatives, the restaurant is also working toward achieving BEAM Plus certification.

In an innovative upcycling project, Yung’s Bistro partnered with acclaimed local designer Mr. Dorian Ho to repurpose unused materials. Ho designed unique staff uniforms and transformed surplus tablecloths into chic eco-friendly bags, gifted to attendees at the grand opening event.

Looking Forward to Yung Kee’s 83rd Year

As Yung Kee approaches its 83rd anniversary, plans are underway for an exciting transformation project spanning the sixth to ninth floors of the Yung Kee Building, set to launch early next year. This new endeavor highlights the restaurant’s continuous evolution and commitment to its legacy. Despite the challenges of recent years, Yung Kee remains steadfast in its mission to serve Hong Kong’s community with genuine Cantonese cuisine, preserving and celebrating the city’s rich culinary heritage.

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