Inheriting Tradition, Innovating to Pioneer New Blue Oceans
Yung Kee Restaurant (Yung Kee) evokes memories of time-honored, authentic Cantonese cuisine – so iconic that it was named one of the world’s top 15 restaurants by Fortune Magazine back in the 1960s. Yet, Yung Kee is far from resting on its laurels. Mr. Carrel Kam, Director of Yung Kee Restaurant Group, shares his vision, “We want to preserve our heritage and the essence of the Dai Pai Dong, while creating a nostalgic yet modern experience. This is reflected in our brand revamp, product quality, innovative offerings and new ventures.”
Classic Brand, New Look
Yung Kee has undergone major brand transformations since 2012, starting with a redesigned logo to shake off the long-held impression among everyone that Yung Kee is only famous for roasted goose, and to highlight that the restaurant actually offers many classic handmade Cantonese dishes. In 2020 amidst the pandemic, Yung Kee took a bold move by investing about HK$60 million for a full renovation and ceased the entire operations temporarily for the first time, aiming to attract young people with a new, refreshed image.
The revamped restaurant blends East and West, modernity and tradition. Iconic elements are well-preserved, such as the grand “The Dragon and Phoenix Stage”, a rare structure in Hong Kong; marble calligraphy signboard inscribed by Lin Yutang: “Yung Kee is the number one in the world”; the Italian floor tiles from the 70s and the classic marble staircase.
Meanwhile, the refurbished kitchen preserved its traditional charcoal-fired ovens, underscoring Yung Kee's steadfast dedication to excellence. Carrel noted that only charcoal-fired ovens can deliver that unique flavor to the famous dish. Even the kitchen’s ventilation system was thoroughly renewed to ensure both staff comfort and dish quality — a clear reflection of Yung Kee's meticulous standards.
To reach the young diners, Yung Kee launched its first subsidiary, Yung’s Bistro. Following its debut at K11 Musea, a new branch was recently opened in Taikoo Place, Quarry Bay a year ago – the only Chinese restaurant there with outdoor seating.
Quality First, No Pre-made
The local catering industry has been grappling with challenges like northbound cross-border dining trends, and the rise of pre-made dishes to cut costs, Yung Kee remains resolute in its quality-first ethos. “We do not serve pre-made dishes. Everything is made fresh in Hong Kong,” Carrel affirms. Local customers remain the cornerstone of their business, as loyal regulars, especially the elderly who do not or cannot often travel north for food. To cater to diverse needs, Yung Kee offers affordable options like takeaway lunch boxes and wonton noodles at its ground-floor, while other floors provide premium dining experiences.
Beyond the dining table, Yung Kee has expanded its offerings to include products like cured goose liver sausages, cured pork sausages, cured meat and XO sauce, as well as festive treats like mooncakes and Chinese New Year puddings. Made with premium ingredients like certified Canadian pork belly, the products are ensured of top-notch quality.
To protect its brand, Yung Kee adopted GS1 HK’s “Real QR” anti-counterfeiting solution on its mooncake boxset this year. Customers can scan to verify the product’s authenticity, while Yung Kee can leverage scan data to track product movement and identify potential markets. The company plans to expand REAL QR adoption to more products like cured meats and festive cakes.
Carrel is keen to explore the potential of GS1 HK’s digital product information platform, “1QR,” which can be integrated with the product authentication function. With a simple scan of the QR code, consumers can verify product authenticity and access certifications, significantly enhancing consumer trust.
Pioneering Soft Meals
Yung Kee may be a bastion of tradition, yet it is far from outdated. In 2024, it spearheaded to launch a soft meal menu featuring 8 dishes, including roasted goose, stuffed crab shell, shrimp dumplings, siu mai, which compliant with the International Dysphagia Diet Standardisation Initiative (IDDSI) for those with chewing or swallowing difficulties.
“As the first Chinese restaurant to introduce a soft meal menu, we’re not just about serving delicious cuisine,” Carrel says. “We want to create warm, inclusive moments where everyone, including seniors, can enjoy dining with their families.”
Yung Kee believes human connection is irreplaceable in the catering sector, so the restaurant adopted technologies mainly on infrastructure and facilities improvement. 10 years ago, it installed an energy-efficient “Oil-free chillers” air conditioning and introduced Building Management System (BMS), cutting energy use by 30-40% that set standard for the industry.
Committed to reducing waste, plastic, carbon emission and adhering to sustainability, the restaurant recycles its tablecloths to make eco-friendly bags as souvenirs for customers, whereas the new Yung’s Bistro uses chairs made from 100% recycled ocean plastic fibers. Yung’s Bistro was also the first local Chinese restaurant to receive the highest “Three Leaf” in Taikoo Place’s “Green Kitchen” programme and is now pursuing BEAM Plus certification as well.
Safeguarding the Brand, Charting New Grounds
Yung Kee is eager to explore new markets, particularly the mainland China, but past experiences with counterfeiting made them cautious. Carrel commended, “With ‘Real QR’, we can protect our brand, develop new products and markets with renewed confidence. The traceable scan data also helps us uncover untapped opportunities.”
Despite the challenges faced by Hong Kong’s F&B industry, Carrel remains optimistic. “Tourism and hospitality are pillars of Hong Kong’s economy, and visitors deserve exceptional service and first-class gourmet. I believe the tougher it gets, the harder we need to work. In fact, the recent return of international MICE events to Hong Kong demonstrates the city’s unique strengths— flexibility and meticulous planning.”
