,url-https%3A%2F%2Fwww.tripexpert.com%2Fimages%2Fmarker-fade%402x.png(114.171,22.276276)/114.1633652150631,22.278917568016553,14.196317424565457/1280x214@2x?access_token=pk.eyJ1IjoidHJpcGV4cGVydHdlYiIsImEiOiJja2Fud3l2MDcwbXZ0MndyeGF3eGI3ZWhzIn0.zLqNa1RECyZZadF8zfQM5w)
Yung Kee RestaurantvsBo Innovation
Both establishments are praised by professional reviewers writing for major publications. On balance, Bo Innovation scores significantly higher than Yung Kee Restaurant. Bo Innovation comes in at 92 with endorsements from 12 reviews such as Frommer's, Afar Magazine and Michelin Guide.
Yung Kee Restaurant
Fodor's
Frommer's
Insight Guides
Lonely Planet
Travel + Leisure
Gayot
DK Eyewitness
Rough Guide Frommer's
32-40 Wellington Street, Central, Central, Hong Kong
From $10/night
Fodor's "Close to Hong Kong's famous nightlife and dining district of Lan Kwai Fong, Yung Kee has become a local institution since it first opened shop as a street-food stall in 1942." Full review
Frommer's "Yung Kee started out in 1942 as a small shop selling roast goose, which did so well that it soon expanded into this very successful Cantonese enterprise." Full review
Insight Guides "With its rags-to-riches history spanning more than seven decades, the Yung Kee is truly a Hong Kong institution."
Lonely Planet "The goose roasting in the coal-fired ovens here has been the talk of the town since 1942. Celebrities and other well-to-dos are regular diners." Full review
Travel + Leisure "Founder Kam Shui Fai’s reputation for roasted goose began at his humble street-side food stall before the onset of World War II." Full review
Gayot13.0
"Roast goose is the signature dish, with the hundred-year-old eggs, roast pigeon and crispy prawns with crab roe also rightly well known." Full review
DK Eyewitness "Up there with Luk Yu Tea House, this centrally located, authentic Cantonese restaurant, is a larger, more impersonal, and often more crowded place."
Rough Guide "A Hong Kong institution with a Michelin star, serving classic Cantonese food. Their roast pork and goose are superb, or try the set meals from $360."
Frommer's "Hanging in the front window, roast goose remains the restaurant's best-seller, juicy and tender on the inside and with an irresistible crispy skin...this is a bustling place, with several floors." Full review
i
Make a reservation to avoid a long wait.
Bo Innovation
Concierge Frommer's Travel + Leisure
BlackBook
Forbes Travel Guide Gayot
Condé Nast Traveler Lonely Planet
Afar Magazine
Michelin Guide Show All Reviews
Shop 13, 2/F J Residence; 60 Johnston Road, Wan Chai
From $0/night
Concierge "This inventive restaurant... carefully upholds a reputation for consistency and improvisation."
Frommer's "Born in London and raised in Toronto, self-taught chef Alvin Leung offers his own unique brand of experimental, molecular Chinese cuisine using innovative cooking techniques." Full review
Travel + Leisure "A little dish of ebi in red truffle sauce supplies deep and briny flavors, its fibrous texture turned rich and creamy." Full review
BlackBook "What’s important is the experience—you’re stuck in an intimate setting and what you’re given to eat is at the mercy of the captain, but by the end you’ll follow Leung off the plank."
Forbes Travel Guide 5 Stars
"In a city that treats food almost like its own religion, Bo Innovation still manages to amaze its patrons with its innovative, molecular cuisine." Full review
Gayot "Chef Alvin Leung Jr. presents "X-treme Chinese Cuisine" in the Wanchai area of Hong Kong." Full review
Condé Nast Traveler Editor's Pick
"Described as modern Chinese fusion, the cooking is edgier than most Hong Kong food, and it is served in a simple glass-framed space with a second-floor outdoor deck. " Full review
Lonely Planet Top Choice
"This self-identified 'X-Treme' restaurant takes classic Chinese dishes apart and reassembles them in surprising ways using the sci-fi techniques of molecular gastronomy." Full review
Afar Magazine "There are so many places to have dinner in Hong Kong, but one of my favorites for creative Chinese cuisine is BO Innovation in Wan Chai." Full review
Michelin Guide 3 Stars
"There's a strong theatrical element to owner-chef Alvin Leung's highly imaginative and innovative cooking." Full review
