{"id":26243,"date":"2026-07-24T15:50:00","date_gmt":"2026-07-24T08:50:00","guid":{"rendered":"https:\/\/champameuanglao.com\/yungs-bistro-unveils-its-new-presence-at-k11-musea\/"},"modified":"2026-07-24T15:50:00","modified_gmt":"2026-07-24T08:50:00","slug":"yungs-bistro-unveils-its-new-presence-at-k11-musea","status":"publish","type":"post","link":"https:\/\/champameuanglao.com\/la\/yungs-bistro-unveils-its-new-presence-at-k11-musea\/","title":{"rendered":"Yung\u2019s Bistro Unveils Its New Presence at K11 MUSEA"},"content":{"rendered":"<div>HONG KONG SAR &#8211;  <a href=\"https:\/\/www.media-outreach.com\/\">Media OutReach Newswire<\/a> &#8211; 24 July 2026 &#8211; Yung&#8217;s Bistro, the contemporary dining concept under Yung Kee Restaurant, today announced the official opening of its relocated venue at Shop 704, K11 MUSEA. Unveiled with a refreshed look, the brand first debuted at this arts and architecture landmark in 2019, consistently driving a dynamic dialogue between tradition and innovation. Moving from its original location at Shop 701, this relocation deepens that vision, integrating classic Cantonese cuisine and contemporary art into a newly redesigned space. <\/p>\n<p> <b>A Dialogue in Colour and Craft<\/b> <\/p>\n<p> The new Yung&#8217;s Bistro showcases 3,380 square feet of inviting space, its interiors glowing in vermilion \u2014 the traditional Chinese hue first introduced at the Taikoo Place branch. A gentle touch of green also runs through the design, adding nature, heritage and a dash of style that bridges Yung&#8217;s Bistro with the iconic Yung Kee flagship. <\/p>\n<p> At the entrance, handcrafted brick walls with a tactile 3D finish nod to the materials and texture of Yung Kee&#8217;s Central flagship, warmly connecting past and present with a fresh, youthful twist. Inside stands a large hand-painted mural sharing the same artistic roots as the Taikoo Place branch. Inspired by the legendary &#8216;Winding Stream Party,&#8217; the artwork captures Black Mane Geese relaxing with tea in the wild, adding a touch of playful heritage to the room. <\/p>\n<p> The new venue&#8217;s visual centerpiece is a pair of wall installations by local artist Sim Chan, titled &#8216;Who Says I&#8217;m Silly&#8217;. Blending the existing white landscape relief with detailed 3D-printed miniatures, the classic Orchid Pavilion Preface is reimagined into a fantastical Yung Kee world packed with Hong Kong humor. <\/p>\n<p> Here, being &#8216;Silly&#8217; simply means staying optimistic and creative. Looking closely, diners will spot whimsical miniatures like Wang Xizhi chilling with geese, a goose-shaped Star Ferry, teapot cable cars, selfie-taking scholars, and lively water sports along the lakeshore. It truly is &#8216;an elegant landscape from afar, an intriguing world up close.&#8217; <\/p>\n<p> <b>Two Zones Crafted for Every Occasion<\/b> <\/p>\n<p> The space unfolds across two tailored zones designed for different gatherings: <\/p>\n<ul>\n<li>     <b>Orchid Pavilion Space<\/b>: Taking cues from the legendary &#8220;Winding Stream Party,&#8221; curved glass and rich vermilion accents set an easygoing, carefree vibe. Whimsical goose murals and 3D wall art add a touch of playfulness, while sunlit olive-green velvet booths line the windows -creating a cozy corner for afternoon tea or casual bites.   <\/li>\n<\/ul>\n<p> <\/p>\n<ul>\n<li>     <b>The Banquet Space<\/b>: Centered around a deep green marble wall, this sophisticated zone blends warmth with privacy. It features a private room with Victoria Harbour views and two semi-open spaces separated by sliding screens, providing a versatile, stylish backdrop for business dinners and celebrations of up to 50 guests.   <\/li>\n<\/ul>\n<p> <b>   <br \/>   A Culinary Symphony Reimagined<\/b> <\/p>\n<p> Yung&#8217;s Bistro upholds its philosophy of &#8220;Taste of Art, Made with Heart&#8221; through four key pillars: modern interpretations of classics, nostalgic favourites, childhood-inspired creations, and refined home-style dishes. <\/p>\n<p> Among the modern interpretations, the<b> Deep-fried Cod with Diced Salted Fish, Crispy Garlic and Chili in Special Sauce (HK$380)<\/b> reimagines a traditional dish by combining typhoon shelter-style cod with salted fish&#8217;s umami notes, finished with yuzu juice. Nostalgic favourites include the  <b>Steamed Egg White, Mini Crab Roe with Rice (HK$150)<\/b> is a classic dish that is laboriously made by hand-picking the crab roe from around ten mini crabs prized for their strong umami flavour and delicate texture. The  <b>Steamed Beef Patties and Stir-fried Sliced Beef with Premium Aged Tangerine Peel (HK$300)<\/b> presents beef prepared two ways, elevated by the 25-year-old tangerine peel sourced exclusively from Xinhui. <\/p>\n<p> Childhood-inspired creations feature the  <b>Roasted Whole Goose Leg with Charcoal Stove (HK$350)<\/b>, served tableside with a charcoal brazier to preserve its chargrilled aroma, depicting the tradition of gifting goose legs during festivals. It is followed by the  <b>White Rabbit <\/b><b>Candies Custard<\/b><b> (HK$58)<\/b>, which reimagines a beloved childhood sweet as a dessert course. Among the refined home-style dishes, the  <b>Homestyle Braised Pork with Preserved Vegetables in Soy Sauce (HK$320)<\/b> features Hong Kong-reared Berkshire pork prepared with traditional methods that highlight the meat&#8217;s succulence and the preserved vegetable&#8217;s natural sweetness. <\/p>\n<p> Beyond the four core pillars, the team has also expanded the drinks and dining menu to cater to K11 MUSEA&#8217;s diverse clientele. A new cold-brew tea series has been introduced for summer, slow-brewed at low temperatures for a cleaner, smooth taste. Weekly rotating lunch sets have also been added for business diners seeking a quick yet polished midday option. Dim sum remains available throughout the day, featuring an enhanced weekend selection for the ultimate yum cha experience. <\/p>\n<p> <b>First-Time Collaboration with Tim Ho Wan<\/b> <\/p>\n<p> To celebrate the reopening, Yung Kee has collaborated with Tim Ho Wan for the first time, bringing a mini version of the limited-edition Tim Ho Wan x Yung Kee &#8220;Baked Roasted Goose Bun&#8221; to Yung&#8217;s Bistro at K11 MUSEA. Yung Kee&#8217;s roast goose is carefully deboned and combined with a secret sauce developed jointly by both brands, then encased in Tim Ho Wan&#8217;s celebrated golden, flaky baked bun. <\/p>\n<p> The mini version is available exclusively at Yung&#8217;s Bistro&#8217;s K11 MUSEA branch in July, 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. <\/p>\n<p> Returning to K11 MUSEA, Yung&#8217;s Bistro honours its Tsim Sha Tsui heritage\u2014welcoming familiar faces and new guests to experience an authentic, reimagined taste of Hong Kong. <\/p>\n<p> <b>Address:<\/b> Shop 704, 7\/F, K11 MUSEA, 18 Salisbury Road, Tsim Sha Tsui, Kowloon <br \/> <b>Opening Hours:<\/b> Monday\u2013Friday 11:30am\u201310:30pm | Saturday, Sunday &amp; Public Holidays 11:00am\u201310:30pm <br \/> <b>Reservations &amp; Enquiries:<\/b> +852 2321 3800 <\/p>\n<p> For high-resolution images, please go to:  <a href=\"https:\/\/drive.google.com\/drive\/folders\/1fB5aUwyQBzni3O2gar_Y1e5Q1bHb79r5?usp=sharing\">https:\/\/drive.google.com\/drive\/folders\/1fB5aUwyQBzni3O2gar_Y1e5Q1bHb79r5?usp=sharing<\/a> <\/p>\n<p>Hashtag: #\u93de\u93de\u85dd\u5690\u9928 #YungsBistro<\/p>\n<p>The issuer is solely responsible for the content of this announcement.<\/p>\n<\/p>\n<h4>Yung&#8217;s Bistro<\/h4>\n<p>Yung&#8217;s Bistro is the first contemporary brand under the renowned Yung Kee Restaurant, launched at K11 MUSEA in 2019. Guided by the philosophy &#8220;Taste of Art, Made with Heart,&#8221; the brand builds on classic Cantonese flavours and Hong Kong&#8217;s food culture while giving them a more contemporary edge. <\/p>\n<p><img loading=\"lazy\" decoding=\"async\" src=\"https:\/\/track.media-outreach.com\/index.php\/WebView\/477913\/510435\" alt=\"\" width=\"1\" height=\"1\" style=\"width:1px;height:1px;\"><\/div>\n","protected":false},"excerpt":{"rendered":"<p>HONG KONG SAR &#8211; Media OutReach Newswire &#8211; 24 July 2026 &#8211; Yung&#8217;s Bistro, the contemporary dining concept under Yung Kee Restaurant, today announced the official opening of its relocated venue at Shop 704, K11 MUSEA. Unveiled with a refreshed look, the brand first debuted at this arts and architecture landmark in 2019, consistently driving [&hellip;]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[852],"tags":[],"class_list":["post-26243","post","type-post","status-publish","format-standard","category-media-outreach"],"_links":{"self":[{"href":"https:\/\/champameuanglao.com\/la\/wp-json\/wp\/v2\/posts\/26243","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/champameuanglao.com\/la\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/champameuanglao.com\/la\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/champameuanglao.com\/la\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/champameuanglao.com\/la\/wp-json\/wp\/v2\/comments?post=26243"}],"version-history":[{"count":0,"href":"https:\/\/champameuanglao.com\/la\/wp-json\/wp\/v2\/posts\/26243\/revisions"}],"wp:attachment":[{"href":"https:\/\/champameuanglao.com\/la\/wp-json\/wp\/v2\/media?parent=26243"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/champameuanglao.com\/la\/wp-json\/wp\/v2\/categories?post=26243"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/champameuanglao.com\/la\/wp-json\/wp\/v2\/tags?post=26243"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}