Tim Ho Wan and Yung Kee Join Forces to Launch the New
“Baked Roasted Goose Bun”
A Contemporary Take on the Quintessential Flavours of Hong Kong
(Hong Kong, 10 July 2026) Two of Hong Kong's esteemed and much-loved dining establishments, Tim Ho Wan and Yung Kee, have announced their first-ever collaboration, introducing a new creation that brings together their respective culinary expertise. This partnership gives rise to the limited-time Tim Ho Wan x Yung Kee “Baked Roasted Goose Bun," where Yung Kee's time-honoured roast goose craft, perfected over eight decades, is masterfully encased in Tim Ho Wan's celebrated Signature Baked Buns. This innovative dim sum not only encapsulates the quintessential flavours of both brands but also reflects the spirit of creativity that defines Hong Kong's dynamic food culture.
Two Hong Kong Culinary Icons Come Together
This collaboration unites two pillars of Hong Kong's gastronomic heritage, each with a storied history of excellence. Tim Ho Wan, widely acclaimed as one of the most affordable Michelin-recognised restaurants, has been a bastion of quality local dining since opening its first outlet in Mongkok in 2009. Guided by the philosophy of serving authentic, freshly made, and high-quality dim sum at accessible prices, the brand has consistently demonstrated that world-class culinary standards are not exclusive to fine dining. This unwavering commitment to quality has earned Tim Ho Wan its 17th consecutive year of Michelin recognition — a testament to its exceptional calibre.
Tim Ho Wan's "Signature Baked Barbeque Pork Buns" is renowned for its golden, flaky, and layered crust that gives way to a succulent and sweet savoury filling. It has become a quintessential Hong Kong delicacy, captivating food lovers worldwide and cementing the city's dim sum culture on the global stage.
Founded in 1942, Yung Kee is synonymous with premium roast goose. For over 80 years, the family-run establishment has upheld the tradition of roasting geese over a live charcoal fire, meticulously selecting the finest Guangdong black-maned geese and marinating them in a closely guarded family recipe infused with aged Xin Hui dried tangerine peel. The intricate "wet-curing" process ensures the meat remains tender and succulent, resulting in a roast goose celebrated for its crispy skin, aromatic flesh, and bones infused with rich flavour. The sight of these glistening, charcoal-roasted geese hanging in the window of its iconic Central headquarters is more than just a signature dish; it is a cultural emblem that has accompanied generations of Hong Kongers and epicureans from around the globe.
The new "Baked Roasted Goose Bun" represents the coming together of these two signature creations. The essence of Yung Kee's roast goose, with its distinctive charcoal-kissed aroma and layered flavours, is carefully deboned and combined with a secret sauce developed in collaboration between the two culinary powerhouses. This filling is then enveloped in Tim Ho Wan's classic, golden-brown baked bun. The result is a delectable parcel that pays homage to both brands' legacies, offering a first bite of fluffy, buttery pastry followed by the tender, juicy, and complex notes of the premium roast goose. The harmonious balance of savoury and sweet creates a symphony of textures and tastes that embodies the shared craftsmanship and creative vision of both establishments.
Where Heritage Meets Innovation: A Perfect Union of Culinary Arts
"We have always believed that the finest, most authentic flavours should be a joy for everyone, not just reserved for special occasions," said Mr. Sheng Lee, Global CEO of Tim Ho Wan. "This collaboration with Yung Kee is profoundly significant to us because it brings together two cornerstones of Hong Kong's culinary identity—'siu mei' and 'dim sum.' We are passionate about infusing the spirit of Yung Kee's roast goose, a craft steeped in history and respect, into our signature baked bun. Our goal was to create a dish that feels both novel and deeply rooted in tradition. It is more than a new menu item; it is an homage to the flavours of Hong Kong and our commitment to carrying our culinary legacy forward with fresh creativity."
Ms Yvonne Kam, Chief Financial Officer of Yung Kee Restaurant Group, gladly shared, "For over eighty years, Yung Kee has been dedicated to perfecting the art of roast goose. To us, tradition is not merely history; it is a responsibility, a steadfast commitment, and the very foundation of our journey. When Tim Ho Wan approached us with this concept, we recognised an opportunity to present our heritage in a new light. The “Baked Roast Goose Bun” retains the soul of Yung Kee—the flavour, the craftsmanship, and the care that go into our roast goose—simply presented through Tim Ho Wan's signature baked bun in an entirely new form. We are delighted to see the signature flavours of both brands spark new chemistry in this collaboration, allowing the familiar tastes of Hong Kong to be discovered and loved by even more people, and continuing the enduring charm of Hong Kong's food culture."
Reimagining Local Classics and Sustaining Hong Kong's Flavours
This partnership extends beyond the launch of a new dish; it is a creative initiative to sustain Hong Kong's culinary heritage and introduce its classic flavours to a contemporary audience. Dim sum and siu mei are defining elements of local cuisine, and through this collaboration, both brands aim to cultivate a deeper appreciation for these traditional crafts. By integrating Yung Kee's mastery of barbecued meat with Tim Ho Wan's dim sum artistry, they demonstrate that tradition can be innovative, accessible, and delicious. The collaboration hopes to inspire a newfound respect for the intricate skills and time-honoured techniques behind these culinary arts—ensuring that the craftsmanship of perfect roast goose and exquisite dim sum is cherished and passed down through the ages.
The Tim Ho Wan x Yung Kee "Baked Roasted Goose Bun" will make its debut on Thursday, 9 July 2026, and will be available for a limited time throughout the summer until the end of September at all Tim Ho Wan locations in Hong Kong. Each bun is meticulously handcrafted fresh daily, representing the pride and collaborative skill of two legendary brands, and is set to offer a delightful new taste of Hong Kong this summer.
Moreover, to celebrate the first-ever collaboration between Tim Ho Wan and Yung Kee, a mini version of the "Baked Roasted Goose Bun" will also make its debut in a more exquisite form. In view of the relocation and opening of Yung’s Bistro—the chic and innovative version of Yung Kee—at K11 Musea, customers will receive a complimentary serving of 2 mini Baked Roasted Goose Buns upon spending a net amount of HK$500 or more in-store, and 4 pieces for those spending over HK$1,000, and so on.
Tim Ho Wan and Yung Kee Join Forces to Launch the New “Baked Roasted Goose Bun”
Tim Ho Wan and Yung Kee Join Forces to Launch the New
“Baked Roasted Goose Bun”
A Contemporary Take on the Quintessential Flavours of Hong Kong
(Hong Kong, 10 July 2026) Two of Hong Kong's esteemed and much-loved dining establishments, Tim Ho Wan and Yung Kee, have announced their first-ever collaboration, introducing a new creation that brings together their respective culinary expertise. This partnership gives rise to the limited-time Tim Ho Wan x Yung Kee “Baked Roasted Goose Bun," where Yung Kee's time-honoured roast goose craft, perfected over eight decades, is masterfully encased in Tim Ho Wan's celebrated Signature Baked Buns. This innovative dim sum not only encapsulates the quintessential flavours of both brands but also reflects the spirit of creativity that defines Hong Kong's dynamic food culture.
Two Hong Kong Culinary Icons Come Together
This collaboration unites two pillars of Hong Kong's gastronomic heritage, each with a storied history of excellence. Tim Ho Wan, widely acclaimed as one of the most affordable Michelin-recognised restaurants, has been a bastion of quality local dining since opening its first outlet in Mongkok in 2009. Guided by the philosophy of serving authentic, freshly made, and high-quality dim sum at accessible prices, the brand has consistently demonstrated that world-class culinary standards are not exclusive to fine dining. This unwavering commitment to quality has earned Tim Ho Wan its 17th consecutive year of Michelin recognition — a testament to its exceptional calibre.
Tim Ho Wan's "Signature Baked Barbeque Pork Buns" is renowned for its golden, flaky, and layered crust that gives way to a succulent and sweet savoury filling. It has become a quintessential Hong Kong delicacy, captivating food lovers worldwide and cementing the city's dim sum culture on the global stage.
Founded in 1942, Yung Kee is synonymous with premium roast goose. For over 80 years, the family-run establishment has upheld the tradition of roasting geese over a live charcoal fire, meticulously selecting the finest Guangdong black-maned geese and marinating them in a closely guarded family recipe infused with aged Xin Hui dried tangerine peel. The intricate "wet-curing" process ensures the meat remains tender and succulent, resulting in a roast goose celebrated for its crispy skin, aromatic flesh, and bones infused with rich flavour. The sight of these glistening, charcoal-roasted geese hanging in the window of its iconic Central headquarters is more than just a signature dish; it is a cultural emblem that has accompanied generations of Hong Kongers and epicureans from around the globe.
The new "Baked Roasted Goose Bun" represents the coming together of these two signature creations. The essence of Yung Kee's roast goose, with its distinctive charcoal-kissed aroma and layered flavours, is carefully deboned and combined with a secret sauce developed in collaboration between the two culinary powerhouses. This filling is then enveloped in Tim Ho Wan's classic, golden-brown baked bun. The result is a delectable parcel that pays homage to both brands' legacies, offering a first bite of fluffy, buttery pastry followed by the tender, juicy, and complex notes of the premium roast goose. The harmonious balance of savoury and sweet creates a symphony of textures and tastes that embodies the shared craftsmanship and creative vision of both establishments.
Where Heritage Meets Innovation: A Perfect Union of Culinary Arts
"We have always believed that the finest, most authentic flavours should be a joy for everyone, not just reserved for special occasions," said Mr. Sheng Lee, Global CEO of Tim Ho Wan. "This collaboration with Yung Kee is profoundly significant to us because it brings together two cornerstones of Hong Kong's culinary identity—'siu mei' and 'dim sum.' We are passionate about infusing the spirit of Yung Kee's roast goose, a craft steeped in history and respect, into our signature baked bun. Our goal was to create a dish that feels both novel and deeply rooted in tradition. It is more than a new menu item; it is an homage to the flavours of Hong Kong and our commitment to carrying our culinary legacy forward with fresh creativity."
Ms Yvonne Kam, Chief Financial Officer of Yung Kee Restaurant Group, gladly shared, "For over eighty years, Yung Kee has been dedicated to perfecting the art of roast goose. To us, tradition is not merely history; it is a responsibility, a steadfast commitment, and the very foundation of our journey. When Tim Ho Wan approached us with this concept, we recognised an opportunity to present our heritage in a new light. The “Baked Roast Goose Bun” retains the soul of Yung Kee—the flavour, the craftsmanship, and the care that go into our roast goose—simply presented through Tim Ho Wan's signature baked bun in an entirely new form. We are delighted to see the signature flavours of both brands spark new chemistry in this collaboration, allowing the familiar tastes of Hong Kong to be discovered and loved by even more people, and continuing the enduring charm of Hong Kong's food culture."
Reimagining Local Classics and Sustaining Hong Kong's Flavours
This partnership extends beyond the launch of a new dish; it is a creative initiative to sustain Hong Kong's culinary heritage and introduce its classic flavours to a contemporary audience. Dim sum and siu mei are defining elements of local cuisine, and through this collaboration, both brands aim to cultivate a deeper appreciation for these traditional crafts. By integrating Yung Kee's mastery of barbecued meat with Tim Ho Wan's dim sum artistry, they demonstrate that tradition can be innovative, accessible, and delicious. The collaboration hopes to inspire a newfound respect for the intricate skills and time-honoured techniques behind these culinary arts—ensuring that the craftsmanship of perfect roast goose and exquisite dim sum is cherished and passed down through the ages.
The Tim Ho Wan x Yung Kee "Baked Roasted Goose Bun" will make its debut on Thursday, 9 July 2026, and will be available for a limited time throughout the summer until the end of September at all Tim Ho Wan locations in Hong Kong. Each bun is meticulously handcrafted fresh daily, representing the pride and collaborative skill of two legendary brands, and is set to offer a delightful new taste of Hong Kong this summer.
Moreover, to celebrate the first-ever collaboration between Tim Ho Wan and Yung Kee, a mini version of the "Baked Roasted Goose Bun" will also make its debut in a more exquisite form. In view of the relocation and opening of Yung’s Bistro—the chic and innovative version of Yung Kee—at K11 Musea, customers will receive a complimentary serving of 2 mini Baked Roasted Goose Buns upon spending a net amount of HK$500 or more in-store, and 4 pieces for those spending over HK$1,000, and so on.