鏞記酒家 Yung Kee Restaurant

屹立香港逾七十年的鏞記酒家，是香港僅有以炭燒方式製作燒味的食府，其炭燒燒鵝遠近馳名。鏞記亦堅持以傳統手法，炮製出首屈一指的正宗粵菜佳餚，獲公認為粵菜飲食文化的代表。

One of the most iconic dining institutions in Hong Kong, Yung Kee Restaurant boasts over 70 years of history. It is also among the rarities in town to use charcoal in preparing various Siu Mei dishes, including the internationally renowned roast goose. It is also recognised as a representative of Cantonese cuisine, as the other delicacies offered in the restaurant feature authentic and impressive flavours following traditional recipes.