For 77 years, since 1938 when it was a lowly dai pai dong – a sidewalk food stall in Hong Kong’s Tsuen Wan district -- Yung Kee Restaurant’s roast goose has been one of the territory’s most famous dishes – and the restaurant one of its most renowned assets. Yung Kee, populated with ill-tempered and venerable waiters, was long ago transplanted to the central business district’s Wellington Street and to serve thousands, tourists and locals alike.

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