SSP Group, the world’s largest travel food company managing a diverse portfolio of food and beverage outlets at travel locations worldwide, is proud to announce an expanded collaboration with Yung Kee, Hong Kong’s long-established Cantonese cuisine institution. Building on their successful introduction of Yung Kee at Hong Kong International Airport (HKIA), the two brands have once again joined forces to launch Yung Kee’s first YUNG KEE POP, an all-new dining concept within the airport’s restricted area. This new concept will commence its soft opening on 7 November, offering 24-hour dining service and allowing travellers from around the world to experience Hong Kong’s culinary heritage at any time of day.
Carrying Forward Craftsmanship, Redefining Premium Quick-Service Dining
With a global footprint spanning 37 countries and over 3000 outlets, SSP Group excels at integrating leading culinary brands with efficient, system-driven operations. Through its another collaboration with Yung Kee, the renowned Cantonese dining institution with over eight-decade legacy, SSP Group is introducing YUNG KEE POP, an all-new dining concept created by the Yung Kee team, in a younger, more accessible and efficient format. As a new extension of Yung Kee, YUNG KEE POP remains rooted in the parent brand’s rich cultural heritage, traditional roast food meat craftsmanship and the essence of authentic Cantonese cuisine. SSP Group and Yung Kee have jointly developed the menu and established the food quality standards for the Airport outlet, bringing Yung Kee’s signature flavours to travellers from around the world through a fresh and convenient dining experience.
YUNG KEE POP operates under a Quick Service Restaurant (QSR) model that places equal emphasis on quality and efficiency. While preserving the high standards and authentic flavours for which Yung Kee is renowned, the concept significantly streamlines food preparation and service to meet the needs of today’s travellers. With an accessible price point (breakfast and late-night sets starting from HK$58; lunch and dinner sets from HK$89), YUNG KEE POP offers exceptional value of money, making authentic Cantonese cuisine more approachable to travellers.
Design Philosophy: The Fusion of Roast Heritage and Modern Aesthetics
YUNG KEE POP brings youthful energy to the Yung Kee brand through a more approachable and accessible concept, bringing classic Cantonese cuisine closer to a new generation. Its visual identity and interior design are guided by the philosophy of “Less Weight, Same Soul.”, preserving the parent brand’s craftsmanship and cultural heritage while presenting a bolder, more contemporary expression. The design incorporates “Charcoal Flame”, Yung Kee’s signature colour and a symbol of its longstanding culinary legacy. Black, white, and orange form the concept’s principal colour palette: black represents dedication to quality; white conveys modern simplicity and orange evokes the energy of glowing sparks, injecting warmth and vitality into the space. While paying tribute to Yung Kee’s craftsmanship, the design reinterprets Hong Kong’s classic culinary culture for today’s travellers. Seamlessly integrated into the fast-paced airport environment, YUNG KEE POP offers an innovative dining experience that combines distinctive local character with contemporary appeal.
Prime Location and 24/7 Operations: Bridging Late-Night Dining Gap at HKIA
Situated in the East Hall Food Court within the restricted area at HKIA, YUNG KEE POP occupies a prime location along the major passenger walkway following security and immigration. Whether departing or in transit, travellers can effortlessly enjoy authentic Hong Kong cuisine on their way to the boarding gate, adding a delicious highlight to their journey.
Recognising the varied schedules of international travellers, YUNG KEE POP operates 24 hours a day, making it one of the few Cantonese restaurants in the restricted area to offer around-the-clock dining. During fast-paced journeys, travellers often seek familiar and comforting meals that also balance flavour and nutrition. With this in mind, YUNG KEE POP incorporates comforting nourishment and balanced eating into its menu philosophy. Jointly developed by the culinary teams of SSP Group and Yung Kee, the menu preserves the brand’s authentic Hong Kong flavours and traditional craftsmanship while optimising service workflow to meet travellers’ demand for quality, speed and convenience. From authentic Hong Kong-style claypot rice to roasted food rice sets paired with healthy red rice and seasonal vegetables, the menu offers both international and local travellers a diverse selection of comforting dishes designed to nourish and satisfy throughout their journey.
Yumi Li, SSP Regional Managing Director (Hong Kong, Thailand and the Philippines), said, “At the core of SSP Group’s value is a commitment to understanding travellers’ needs and enhancing their journeys through exceptional dining experiences. We are honored to deepen our prestigious alliance with Yung Kee — an undisputed titan of Hong Kong’s gastronomic heritage — and to reimagine this longstanding brand for an international travel hub through an innovative new format. By combining SSP Group’s professional operational expertise with Yung Kee’s legendary culinary quality, we look forward to providing travellers with a swift, authentic dining experience that reflects Hong Kong’s rich food culture, even during the busiest moments of their journey.”
Yvonne Kam, Chief Financial Officer of Yung Kee Restaurant Group, said, “For more than 80 years, Yung Kee has been deeply rooted in Hong Kong and committed to preserving authentic Cantonese cuisine and traditional roast meat craftsmanship. Creating YUNG KEE POP has long been a personal aspiration of mine. What many may not know is that Yung Kee began more than eight decades ago as a casual eatery in the style of a traditional Dai Pai Dong. Today, we are bringing YUNG KEE POP to life at Hong Kong International Airport with a modern and energetic identity. This represents not only a contemporary return to our roots, but also our commitment to evolving with the times. We are delighted to collaborate once again with SSP Group, a global leader in travel food and beverage. This collaboration goes beyond bringing our classic flavours to the airport. It also marks an important milestone in Yung Kee’s brand evolution. Through a more approachable and efficient dining format, we hope that every traveller, however pressed for time, can easily enjoy the familiar flavours of Hong Kong and Yung Kee. In doing so, we aim to share the craftsmanship inspired by the spirit of charcoal fire, together with the entrepreneurial vision on which Yung Kee was founded, with travellers from around the world.”
Experience the “Yum Cha” Culture through Classic Dim Sum
Breakfast is served from 7:00 AM to 11:00 AM, while the late-night dining available from 11:00 PM to 7:00 AM. During both periods, travellers can indulge dim sum, freshly made rice rolls, made-to-order congee and Hong Kong-style noodles in soup, offering an authentic taste of Hong Kong’s traditional Yum Cha culture.
Among the classic selections, the Dim Sum Platter Set (from HK$78) features Shrimp Dumpling, Siu Mai, and Charcoal Custard Bun one each, allowing travellers to sample three signature Hong Kong dim sum favourites in one meal. The platter comes with a choice of traditional Steamed Rice with Pork Patty with Preserved Vegetables or Stir-fried Hsinchu Rice Vermicelli with Seasonal Vegetables. YUNG KEE POP is the first restaurant at Hong Kong International Airport to introduce freshly hand-pulled wrinkled rice rolls. The Steamed Rice Roll with Barbecued Pork Set (HK$65) pairs Yung Kee’s renowned honey-glazed barbecued pork with thin and silky wrinkled rice noodle rolls, handcrafted by experienced dim sum chefs. The charred sweetness of the barbecued pork complements the natural rice aroma, bringing together the essence of classic Cantonese dim sum and Yung Kee’s signature roasted food craftsmanship. The Shunde Style Sliced Fish Congee Set (HK$88) is prepared using the traditional made-to-order method. It features a velvet-smooth congee base topped tender fish slices, served with Chinese Deep-Fried Dough Stick or Stir-fried Hsinchu Rice Vermicelli with Seasonal Vegetables. The Barbecued Pork Noodles in Soup Set (HK$82) pairs quality barbecued pork with rice vermicelli in a light, warming broth, offering travellers a comforting and satisfying meal during their journey.
Iconic Roasted Food and Claypot Rice Celebrating Authentic Hong Kong Flavours
YUNG KEE POP serves lunch from 11:00 AM to 6:00 PM, and dinner from 6:00 PM to 11:00 PM. Centred around classic Cantonese cuisine and the comforting flavours of Hong Kong, the menu features Yung Kee’s legendary roasted delicacies alongside freshly prepared Claypot Rice and classic Cantonese Wok-fried dishes. Each set includes a selected appetizer and a beverage, with upgrade options to Hong Kong-style drinks or a draught beer.
YUNG KEE POP is the first restaurant at Hong Kong International Airport to serve freshly prepared Claypot Rice on-site. An airport-exclusive highlight is the Claypot Rice with Barbecued Pork with Pan-fried Eggs Set (HK$158), which elevates the much-loved “Soul-Stirring Rice” into a claypot creation. Featuring Yung Kee’s signature honey-glazed barbecued pork, made with premium Canadian pork for a tender, succulent texture and the perfect balance of lean and fatty meat, paired with golden sunny-side-up eggs. The piping-hot rice absorbs the rich flavours and juices of the barbecued pork and other ingredients, while the prized golden, crispy rice crust at the bottom adds an irresistible crunch and a distinctly Hong Kong character. The Claypot Rice with Cured Goose Liver Sausage and Cured Pork Sausage Set (HK$138) utilizes Yung Kee’s own sausages. The rich, delicate aroma of the Goose Liver Sausage complements the savoury sweetness of the Pork sausage, allowing their flavours and oils to infuse every grain of rice for a layered Cantonese classic.
Yung Kee’s renowned roasted specialities are also reimagined in a modern format. The Signature Roasted Goose Duo Rice Set (HK$158) celebrates more than 80 years of Hong Kong roasted food heritage. Using carefully selected Black-maned Goose from Guangdong, the roasted goose is prized for its aromatic skin and succulent meat. It can be paired with either silky Steamed Chicken or the classic Soy Marinated Chicken, allowing diners to enjoy two classic Cantonese flavours in one meal. Other recommendations include the Barbecued Pork Duo Rice Set (HK$138), Traditional Barbecued Pork Ribs Duo Rice Set (HK$128) and Traditional Barbecued Chicken Wing Duo Rice Set (HK$108). Moving beyond the traditional perception of roasted food rice as being meat-centric, all sets are thoughtfully balanced with a choice of fragrant steamed rice or wholesome red rice, accompanied by seasonal vegetables. This balanced interpretation preserves Yung Kee’s authentic flavours while meeting modern travellers’ preference for both satisfying and nutritious dining.
Exclusive Limited-Edition Delicacies Showcase the City’s Diverse Culinary Heritage
Offering a striking feast for both the eyes and palate, YUNG KEE POP presents the indulgent Signature Roasted Goose Leg with Steamed Rice Roll (HK$238). Available daily from 11:00 AM in limited quantities, this dish features a whole, glistening roast goose leg served alongside silky rice noodle rolls, bringing together two of Hong Kong’s culinary treasures: roasted food and Cantonese dim sum.
The menu also presents a selection of distinctive Hong Kong favourites. The Duo Style Fried Rice Set (HK$132) revives one of most representative dishes from old Hong Kong’s traditional banquet culture. Presented in a traditional Yin Yang (Tai Chi) pattern, fragrant egg fried rice is crowned on one side with tender shredded Chicken in a tangy tomato sauce, and on the other with succulent shrimp in a creamy seafood sauce, showcasing Hong Kong’s distinctive East-meets-West culinary heritage.
Travellers seeking bold flavours should not miss the Fried Rice Topped with Minced Beef in Special Curry Set (HK$138). Featuring distinct grains of Wok-fried egg rice topped with savoury minced beef and Yung Kee’s aromatic signature curry, this lesser-known favourite has long been cherished by discerning diners.
For those seeking a nourishing option, the Duchess Soup served with Rice Set (HK$98) presents a classic Hong Kong soup prepared with premium ingredients, including Papaya, Fish Maw, Conch Meat, and Chicken. Slowly simmered to extract their full flavours, the clear yet richly layered broth offers natural sweetness and comforting nourishment, bringing warmth and refreshment to travellers during a busy journey.
Grab & Go Refreshments and Yung Kee Signature Retail Souvenirs
To cater to travellers on the go, YUNG KEE POP’s dedicated “Grab & Go” zone offers a selection of refreshing Hong Kong-style nourishing bottled beverages, including Rock Sugar Snow Fungus drinks and various fruit teas. The retail corner also offers a curated selection of Yung Kee’s most sought-after products, including Yung Kee Supreme XO Chili Sauce, Yung Kee Preserved Eggs, Yung Kee Sliced Pickled Ginger, and the world-renowned Signature Flying Roasted Goose in Premium Pack. Whether for personal enjoyment or as a distinctive Hong Kong souvenir, travellers can conveniently take home the authentic flavours of Yung Kee and share Hong Kong’s culinary heritage with the world.
Opening Celebration Offer
To celebrate the launch of YUNG KEE POP at Hong Kong International Airport, guests who spend HK$100 or more in a single transaction will receive one randomly selected, limited-edition “TASTE OF HONG KONG” Roasted Goose Series Keychain. The collection features five adorable designs of Yung Kee’s iconic roasted goose dressed as a chef and various local culinary icons. These collectibles are available on a first-come, first-served basis while stocks last.
YUNG KEE POP commences soft opening on 7 November with a curated menu to ensure the highest standards of service and quality. More Yung Kee classics and signature dining options will be introduced progressively, offering travellers an even broader taste of Hong Kong.
