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JULIE CHU

The future of the iconic roast goose restaurant Yung Kee’s remains uncertain as the families of the two feuding brothers still failed to reach a settlement in buying up shares on the night before the effective day of the winding up order, which was set to be today.
Yvonne Kam Kiu-yan, the daughter of the younger brother Ronald Kam Kwan-lai, yesterday confirmed the court allowed them to extend the deadline for making a deal until later today . However, no deal had yet been reached.
“My father promised to my late grandfather that we would try our very best to take care of Yung Kee,” she said. “We are still trying very hard to keep the business.”
READ MORE: End of a Hong Kong-style roast goose saga as court allows family restaurant to be wound up
But she admitted both sides still disagreed over the selling price of the shares and the amount involved hundreds of millions of dollars.
The dispute between Ronald Kam and his elder brother Kinsen Kam Kwan-sing erupted as the elder brother complained that he was excluded from the restaurant.
Kinsen Kam, who held 45 per cent of the shares in Yung Kee Holdings Limited, filed a petition to the High Court in 2010 asking the court to order Ronald Kam’s side, which held 55 per cent of the company, to buy up his shares or wind up the company.
Kinsen Kam died in 2012. His widow Leung Sui-kwan continued the legal battle until the top court ruled in favour of the elder brother’s side last month.

The Court of Final Appeal’s five judges ruled the company should be wound up, but they allowed the families of the two brothers to negotiate a deal in which one side would buy up the shares of the other side before the deadline; otherwise “the winding up order will take effect automatically”.
Kevin Kam, the elder son of the elder brother, admitted previously that Ronald Kam’s side had suggested an offer to them on December 4 this year, and the sides exchanged their opinions.
Yvonne Kam said they had found professional accountants to prepare three proposals for the other side to consider. But their main disagreement was on the valuation of the restaurant’s property in Central.
READ MORE: Goose cooked here: Hong Kong restaurant has enough local ties to settle dispute in city, one family member tells another in court
According to a Chinese media report, one of the proposals suggested moving the restaurant to another location so as to rebuild the original building.
Yvonne Kam said: “We both said we had no intention to kill the business. However, they argued that the restaurant did not need to operate in the same location.”
“We are of the view that Yung Kee will no longer be Yung Kee if it is no longer located at Wellington Street,” she added.


Yung Kee family feud: Iconic roast goose restaurant’s future uncertain as struggles to reach deal continues

Signature roast goose at Yung Kee Restaurant in Central. 11NOV15

Exteriors of Yung Kee Restaurant in Central. 11NOV15

Yung Kee Restaurant in Central displays their signature roast goose. Photo: Felix Wong

One month to sort it out or your goose is cooked: Court green lights wind up for Hong Kong’s iconic Yung Kee Restaurant

The signature roast goose at the Yung Kee restaurant in Central. Photo: Felix Wong

Exterior of Yung Kee Restaurant in Central.

Ronald Kam (right) and family matriarch Mak Siu-chun. Photo: Felix Wong

Yung Kee Restaurant in Central. Photo: K.Y. Cheng

Leung Sui-kwan, widow of Kam Kwan-sing, with grandsons Kelvin Kam Shung-hin (left) and Hardy Kam Shun-yuen. Photo: Felix Wong

End of a Hong Kong-style roast goose saga as court allows family restaurant to be wound up

Yung Kee Restaurant in Central was founded in 1942. Photo: Felix Wong

Goose cooked here: Hong Kong restaurant has enough local ties to settle dispute in city, one family member tells another in court

Yung Kee Restaurant in Central. Photo: Jonathan Wong

Leung Sui-kwan (left) arriving at High Court. Photo: Edward Wong

Leung Sui-kwan (left) arriving at High Court.Photo: Edward Wong

Appeal on the menu as Hong Kong's famous Yung Kee roast goose restaurant back in court

The Yung Kee roast goose restaurant in Central. Photo: K.Y. Cheng

Brothers Hardy Kam and Kevin Kam from Yung Kee posing with their father Kinsen. 

Top five (sorry, make that four) roast goose restaurants in Hong Kong

CRUNCH TIME: geese are hung and roasted over charcoal ovens before being expertly carved and served at Yue Kee Roast Goose Restaurant.

SOAK IT UP: juicy roast goose is sliced into bite-sized pieces at Ho Lee Fook.

WITH FLYING COLOURS: (from top) partially deboned and covered in sauce; geese are roasted over charcoal; sliced with 72 cuts, and hung on display at Yung Kee.

Partially deboned and covered in sauce; geese are roasted over charcoal; sliced with 72 cuts, and hung on display at Yung Kee.

Marinated soya beans at Kam’s Roast Goose.

BOX TICKER: with the balance of crispiness, flavour and tenderness, the goose at Yat Lok is the overall winner. Photos: Paul Yeung

LOVE IT TENDER: chef Wong Kwan-sang with two of his birds

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One of the Kam children confirmed the court allowed them to extend the deadline to extend the deal-making deadline
