60 years of a Hong Kong roast goose restaurant and the secrets to its success
Yue Kee Roast Goose Restaurant in Sham Tseng, a family-run business since the 1950s, is famous for charcoal-roasted birds from its own farm in Guangdong. We take a look behind the scenes
Tucked away a short distance from Tuen Mun Road in Sham Tseng is Yue Kee Roast Goose Restaurant, a well-known place that has been run by the same family for three generations now.
From the outside it seems like a small restaurant, but inside there is a warren of corridors leading to various dining rooms served by several kitchens, some tending to the signature dish, others to seafood.
Second-generation owner Raymond Ng Wai-wang has seen Yue Kee develop over the decades and is pleased with the success it has achieved.
Originally his father fled from China to Hong Kong in 1949 and learned how to make roast meats from a friend. Then in 1958 he opened his own dai pai dong in Sham Tseng.
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“At the time, Sham Tseng was a small, simple village. The government made this area into an industrial one, so there were factories like Garden bakery and San Miguel. My father came here because he could make a living, just a small dai pai dong he, my mother and uncle ran,” recalls Ng.