Yung Kee takes flight with refreshed dining concept at HK airport

Chinese cruisine brand Yung Kee is bringing its authentic flavours to travellers from around the world through a refreshed dining concept YUNG KEE POP at the Hong Kong International Airport's restricted area.

Done in partnership with travel food company SSP Group, this new concept aims to offer 24-hour dining service and allowing travellers from around the world to experience Hong Kong’s culinary heritage at any time of day.

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.

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.

The design of the store 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.

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.

YUNG KEE POP has also incorporated 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.

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, amongst others. 

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.

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," Kam added. 

MARKETING-INTERACTIVE has reached out to Yung Kee for more information.

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