WebPage HK demo (fictional)
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A Central landmark · since 1948
Hoi Kee is a piece of Hong Kong roast-meat history. Charcoal, a family sauce, a walk-up in Central. Fictional. IA from Yung Kee, Kam’s Roast Goose and Maxim’s Chinese Cuisine.
Our story
In 1948 Uncle Hoi had one oven and one goose. Central is three floors now, Causeway Bay is takeaway, and the goose is still charcoal — a licence the city almost stopped issuing.
Black-feather geese of a set size, hung, slow-roasted, lacquered. An apprentice stands five years before they open the oven alone.
1948
Opened
3
Floors
1
Fire licence
Bib
Michelin
1948
Uncle Hoi opens on Wellington Street: goose and oil chicken only.
1966
The walk-up and the charcoal oven. A fire licence that still stands.
1998
The first-floor banquet hall for weddings and spring dinners.
2014
Bib Gourmand. The goose is still charcoal.
2024
A Causeway Bay takeaway. Central stays for the table.
Siu mei by the tael. At the table: a half bird or a plate.
$288
$98
$108
$48
Hours
Daily 11:00–22:30
Closed 28th–D2 of Lunar New Year
Takeaway
2555 2343
Goose: two hours. Pun choi: three days.
Valet
From 18:30
Sun & PH also 12:00–16:00
12–36 tables
Weddings, full-month, spring dinners
1–3 tables
Family and business
Minimum spend
events@hoikee.hk
Flagship
Tables · banquet · valet
Takeaway
Siu mei and pun choi. No tables.
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