Yung Kee, Hong Kong—香港鏞記—ヨンキー

In October 2006, A-Mao & Bowen was in Hong Kong for an exhibition. It is our first time there, after standing by the booth on working hours and putting on leisure wear in Rambler Garden Hotel, every night we were experiencing this islands until there would be no trains back to Tsing Yi Station. While walking around, both of us frequently and excitingly encountered places in which certain cinemas of Hong Kong were shot, and Victoria Harbour & Peak is so spectacular! Not to mention lots of novel food was tasted—I will always remember that Bowen's face was shot by a "pissing beef ball". Meanwhile, my first quarrel in English was there with a taxi driver.

2006年10月，公司到香港參展。A-Mao與Bowen都是第一次來到香港，白天在攤位站了好幾個小時之後，回到華逸酒店脫下西裝換成便服，又匆匆忙忙跑出去探索香江；每個晚上都是在外面鬼混到快要沒捷運可搭，再由青衣站轉迪士回飯店休息，真的是忙碌到掛。此行主要目的是工作，事前當然沒有規劃要玩啥吃啥。兩人漫無目標地在走在街頭，每每興奮地相互驗證這裡跟那裡是那部又那部港片的場景；吃了不少新奇卻好吃的東西（我永遠忘不了B同學被“撒尿"牛丸“顏射”時的樣子XD）、維多利亞港與太平山的夜景也是非常壯闊輝煌；其間與一個迪士司機激烈口角，這還是我此生第一次用英文跟人吵架咧。【维多利亚港夜景】

After visiting Lan Kwai Fong, a foreigners' haunt for drinking and clubbing, we run in famous Yung Kee, and I therefore was facing the dilemma of dining inside with Bowen, who has a good appetite, and afterwards being jawed by my boss, or being very regretful for missing a good restaurant. We discussed almost for 20 minutes and, finally, saw eye to eye on entering it on an extremely limited budget.

逛完慕名已久的蘭桂坊，竟發現頂「港」有名聲，下「港」尚出名的鏞記就在左近。頓時天人交戰起來：兩個人手牽手進去（Bowen特別會吃），回台灣報公帳時可能會被釘得很慘；與魂牽夢繫的餐廳錯身而過，可能會遺憾好長好長一陣子。在人來人往的中環咱倆商議快要20分鐘，定下一個人只能花多少鋃的預算，愛吃的與會吃的終於還是進去了。【香港镛记】

Without reservation, we had to wait. Around 30 minutes later, we were took to a table on which the century egg with pickled ginger was served already—not free of charge. Addition to roast goose, I nervously ordered three relatively cheap dim sum and then contentedly looked into this beautiful prelude. The yummy, floating yolk is dark green, whereas the ginger is colored light pink. The image is as contrastive as the taste is harmonious.

由於沒有預約，等了快半個小時。入座後，桌上已經放了這碟酸薑皮蛋（要鋃）。在裝潢得金碧輝煌的餐廳中，除了燒鵝，七上八下的跟侍者要了三樣便宜的點心後，才安心檢視這美麗的前奏曲。嗯，看這斷面，皮蛋應是撥開為半；如果用刀切開，食客就少嗑到一點黏在刀上，如同綠翡翠般流動的糖心吧？嗚，完全沒有台灣皮蛋常有的怪味，吃時香醇濃厚的糖心在齒縫間流連忘返。皮蛋性涼，跟染成淡淡粉紅色的酸薑配著吃，真是一絕！【酸姜皮蛋】

Yung Kee is distinguished for the flying roast goose. It is called "flying" because of its special package for travelers to bring it on board. At the age of 6, I was chased by a flock of goose. Time to hit back again! The skin is a little bit crispy, the meat is rich, the fat is flavorful, & the sauce is fantastic. In conclusion, excellent delicacy served by normal service at costly price.

鏞記以燒鵝揚名立萬，不少外國遊客品嘗後，歸國時外帶特別包裝，搭機回國後好餽贈親友；因此，這鵝又號稱「飛天燒鵝」。童年A-Mao暫住新豐阿姨家時，曾被超級兇猛的鵝群追啄過；嘿嘿……這下又是俺復仇的時候了。這鵝肉軟嫩多汁、鵝皮豐腴帶脆、皮與肉之間的脂肪在入口瞬間似乎就要融化；事前的醃料在經過燒烤後，更稱托出鵝的美好風味。不過服務普普通通，價格真是給他不便宜。【飞天烧鹅】

Night view seen from Rambler Garden Hotel—华逸酒店夜景