Yung Kee restaurant looks to the future by celebrating the past

Most Hongkongers are familiar with Yung Kee, the three-storey restaurant on Wellington Street, in Central, where myth has always had it that the higher the floor, the more expensive the dining experience.Best known for its charcoal roast-goose dish, concocted by founder Kam Shui-fai over 80 years ago, the more recent buzz centred on the second generation’s long-drawn-out legal battle for control of the establishment that began in 2010.After the dispute ended with one brother buying out the…

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