Yung Kee Restaurant accused 40 million of renovations to transform into third-generation helmed buckwheat due to: the price remains roughly the same

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Written by: Liang Huanmin, Zou Wenni

2020-05-21 00:00

Yung Kee Restaurant, located in Central and famous for its charcoal-fired goose, will be temporarily closed from Monday (18th) for major renovations. It is expected to take two and a half months. The third generation helm and financial director Gan Bucking said that the decoration will integrate Chinese and Western culture and repair the large kitchen, but will retain the traditional charcoal stove, emphasizing that the price will remain unchanged afterwards.

During the epidemic, many people reduced their meals. During the severe epidemic in February and March this year, many companies called on their staff to "work at home". The restaurants around Central were deserted, and Yung Kee Restaurant was also greatly affected, reducing the number of passengers by 90%. Gan bucks said frankly that fortunately, the store is a self-owned property, which reduced the impact on the staff. Only a few teachers took three or four days of unpaid leave.

Yung Kee Wine will be renovated on Monday (18th), and it will become a Chinese-Western wall, and the Longfeng Hall will be kept. (Photo by Lu Yiming)

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The epidemic caused 90% of diners to close one floor

The 78-year-old Yung-yee Kee, once a Michelin star, had a liquidation case 8 years ago, which caused many "for food" worries. The third generation of "demolition" has settled in recent years. The main store in Central is temporarily closed for about two and a half months for major renovations and is expected to reopen during the summer vacation.

Chief Financial Officer Gan Biaoyin said that he had negotiated the plan a year ago, and also said that it happened to be in an epidemic situation. It may be more ideal if the renovation is started one or two months earlier. It ’s really a big influence. There is no afternoon market in every home office (working at home) in February. At 8 pm in March, Central is like a dead city. We have 90% fewer guests. One floor will be closed, and the rest will not be full. However, it was officially renovated in May for various reasons.

Yung Kee Restaurant's third-generation helm and financial director Gan Bucking said that this is the first major renovation and the new store will incorporate Chinese and Western cultural design. (Photo by Lu Yiming)

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Charcoal charcoal burner must be preserved and integrated into Chinese and Western cultures

Ganbucket mentioned that the decoration location is focused on the large kitchen on the third floor. At present, the charcoal charcoal stove of "buy less is rare" must be retained, but it will be renovated. Due to environmental protection and reduced fuel consumption, the old oil residue stoves used in restaurants will be replaced by gas stoves, which will also reduce the temperature in the kitchen. Kitchen chef Li Jingxian said: "In the past, it was necessary to manually control the fire, and then it will be easier to control a lot. Most cooks are always used to using gas stoves. Because they use oil residue stoves, the kitchen can reach 40 degrees. "

In the side dish restaurant, the 46-year-old, most famous traditional multi-functional "Dragon and Phoenix Auditorium" and the entrance of the banquet hall, and the "Yong Kee World First" cloud stone carving by the famous Chinese writer Lin Yutang will be restored and restored Reserved; but several halls will be integrated with Chinese and Western cultures. Gan Bucking said: "We want to have Hong Kong culture, and we will return to the trendy, and there will be a sense of semi-private space." The founder Gan Suihui loves to take care of his guests outside the door. The marble staircase with a history of more than 40 years, the original ancient wood carving of Wang Xi and the goose pond will be preserved.

Gan Biaoyin said that the entire project is expected to cost 40 million yuan temporarily. During the renovation, some staff will work in the Tsim Sha Tsui shop or workshop, and the masters will stay behind to develop new dishes. Our family is thinking about relaunching the dishes from the 80s and 90s, as if they were all goose feasts. After that, most of the dishes will have the same price. "

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Endured the epidemic "Fortunately, Grandpa bought the shop"

Under the epidemic, the catering industry was hit hard. Ganba admitted that the shop was owned by the property, which reduced the impact of the staff. Only a few teachers took three or four days of unpaid leave; the epidemic in May eased and the turnover during Mother ’s Day improved. Fortunately, Grandpa bought the shop on the same day, and we do n’t want to let the renter bear the burden first. There is no pressure, if it ’s hard to do it. ”

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