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Seating at the entrance of the first-floor dining area at Yung Kee, a classic Cantonese restaurant in Hong Kong.

The succulent honey-glazed char siu at Yung Kee is made with premium Canadian pork.

Updated retro-chic booth seats near the open kitchen inside Yung Kee.

A spread of Yung Kee’s classic dim sum specialties.

Inside the revamped second-floor dining room at Yung Kee.

The Hong Kong holy grail: A classic Cantonese restaurant, fancy but not too fancy, authentic but foreigner-friendly, serving brilliantly prepared dishes made for sharing with loved ones. First opened in 1936 as a dai pai dong street stall, <a href="https://yungkee.com.hk/en/home/?DestinAsian">Yung Kee</a> has remained in the Kam family for more than eight decades, with the latest generation implementing a smart, multimillion-dollar refurb in 2021. The venue, which sprawls over three floors of a ’70s medium-rise in Central, now sports upgraded interiors that have revived many of the building’s original features—flowery Italian hand-painted floor tiles, intricate carved wood panels, golden phoenix and dragon statues with glowing red eyes—and complemented them with mid-century modern–inspired lighting, rugs, and furniture. The huge menu spans everything from double-boiled soups and dim sum to honey-glazed char siu made with premium Canadian pork. Whatever you order, don’t miss the signature charcoal-roasted goose. —Lee Cobaj
<a href="https://yungkee.com.hk/en/home/?DestinAsian" target="_blank" rel="noopener">yungkee.com.hk</a> 
+852 2522 1624 
<a href="https://goo.gl/maps/E9P1X7mU8qmnxK55A" target="_blank" rel="noopener">Yung Kee Building, 32-40 Wellington St., Central, Hong Kong</a>

Yung Kee Restaurant: Authentic Cantonese