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[Hong Kong] Yuen Kee Can Ting 源记餐厅

Posted on: February 14, 2013

After spending an entire day roaming around Causeway Bay and Tsim Sha Tsui, my parents and I decided we wanted to have dinner someplace near our hotel. We crossed the street and tried Yuen Kee Can Ting (源记餐厅), a place which was noticeably packed no matter what time of the day it was. We were lucky enough to score a booth at the far end of the restaurant, where I could easily see the masters prepare some of the meals being ordered.

Yuen Kee Can Ting

 Milk Tea

As usual, Dad did most of the ordering for us. Mom requested she get her dose of hot milk tea as part of her evening meal.

Crispy Fish Skin

We started dinner with a platter of fried Fish Skin. These were crunchy, salty and definitely a treat! (My eldest brother would’ve liked this a lot.) It made waiting for the rest of our meal enjoyable, despite the loud group seated in the table next to us. It’s recommended you eat these while they’re hot, as they can become a little tough when cold.

Kai Lan with Oyster Sauce

We all wanted to get some extra greens into our system, so Dad ordered a serving of Kai-Lan or Gai-Lan. This type of Chinese broccoli is one of my favorites; either stir-fried with a bit of garlic, or just boiled and served with oyster sauce (like in the photo above).

Siu Ngo Fan

Dad and I had the same thing for dinner that night since we were both craving for good, roasted goose or Siu Ngo (燒鵝). This was really nice. I loved how much flavor the meat had and how tender it was; definitely not a struggle to consume. The goose was served with some sweet plum sauce on the side, which I decided to give Mom to enjoy with her meal instead. It’s a nice thing to use a bit of the plum sauce with the roast goose, but I prefer eating the meat without it. 🙂

Four Treasures

Mom had a serving of Four Treasures Rice, the nicest looking meal that night. It’s rice topped with four types of yummy things: a salted duck egg, slices of char siu, pieces of yao gai or soy chicken, and slices of sausages. Of course, the roast meat dish wouldn’t be complete without the boiled vegetables on the side. Mom enjoyed this immensely, but wasn’t able to finish everything on her own. She gave Dad and I some of her roast meats once she was halfway through with the meal.

It was a very, very nice meal for all three of us. We were more than satisfied and were ready to conquer the rest of Tsim Sha Tsui by the time we finished dinner. It was, without a doubt, a place we plan to visit again when we’re back in Hong Kong. 🙂

**Yuen Kee Can Ting is located at the ground floor of the New Mandarin Center in Tsim Sha Tsui.( 尖沙咀科學館道14號新文華中心地下)

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