Tim Ho Wan and Yung Kee serve up roast goose bun collab

Hong Kong-based Tim Ho Wan has partnered with local long-established Chinese eatery Yung Kee (鏞記) to launch a new menu item that draws on the signature strengths of both establishments.

The collaboration has resulted in a limited-offering "Baked roast goose bun" (雪山鏞樓燒鵝包), combining Yung Kee's eight-decade-old roast goose preparation with Tim Ho Wan's signature baked bun.

This collaboration has brought together two pillars of Hong Kong's culinary heritage: Tim Ho Wan, the Michelin-starred dim sum chain that has held its star for 17 years since opening in Mong Kok in 2009 and is known for its baked BBQ pork bun (酥皮焗叉燒包); and Yung Kee, a family-run establishment founded in 1942, renowned for its charcoal-roasted goose made from an 80-year-old recipe using Guangdong black-necked geese and aged dried tangerine peel.

The new "Baked roast goose bun" combines the two signatures: Yung Kee's roast goose, which is deboned and mixed with a collaborative sauce, then wrapped in Tim Ho Wan's golden-brown baked bun. The result offers a balance of savoury and sweet, with a fluffy, buttery pastry exterior giving way to a tender, juicy filling.

Beyond the new dish, the partnership seeks to highlight Hong Kong's culinary heritage and introduce classic flavours to modern diners. By merging Yung Kee's barbecued meat expertise with Tim Ho Wan's dim sum craft, the collaboration illustrates how traditional techniques can evolve while preserving their essence.

Tim Ho Wan's vice president of global product and marketing, Lisa Leung, told MARKETING-INTERACTIVE that the partnership, which unites two well-known local names, targets Hong Kong consumers, especially yum cha enthusiasts.

The “Baked roast goose bun" made its debut yesterday (9 July), 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. 

Social media stunt accompanies bun launch

To promote the collaboration, Tim Ho Wan staged a social media stunt featuring one of its chefs dressed in ski gear, complete with goggles and a roast goose headpiece, and holding an oversized roasted goose model. The chef was shown visiting locations such as Tsim Sha Tsui, Central, and Yung Kee's restaurant to learn from the chefs there, as part of a search for inspiration behind the partnership, according to Leung.

Tim Ho Wan has also partnered with local online media outlets and influencers, including @jojo_wu, SCMP, and Weekend Weekly, to feature images of the chef in ski gear holding an oversized roasted goose model while wandering through Central and along the Avenue of Stars in Tsim Sha Tsui.

A number of netizens found the social media stunt humorous, with @jojo_wu's post receiving over 3,100 likes, MARKETING-INTERACTIVE confirmed.

To mark the first collaboration between Tim Ho Wan and Yung Kee, a mini version of the baked roast goose bun will also be introduced. To coincide with the opening of Yung's Bistro (鏞鏞．藝嚐館 ), Yung Kee's new outlet at K11 Musea, diners spending HK$500 or more in store will receive a complimentary serving of two mini buns, while those spending over HK$1,000 will receive four.

Sheng Lee, global CEO of Tim Ho Wan, said: “We have always believed that the finest, most authentic flavours should be a joy for everyone, not just reserved for special occasions. 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,” Lee added. 

Yvonne Kam, chief financial officer of Yung Kee Restaurant Group, said: "For over 80 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 goes into our roast goose - simply presented through Tim Ho Wan's signature flaky pastry 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,” Kam added. 

Don’t miss: Tim Ho Wan bridges dim sum craftsmanship across generation

Back in May, Tim Ho Wan teamed up with dim sum master Fu Sing to create a limited-time nostalgic dim sum series, paying homage to Hong Kong’s storied teahouse culture. This built on Tim Ho Wan’s founding philosophy, a commitment since 2009 to preserving Hong Kong’s dim sum heritage through authentic craftsmanship and accessible pricing.

To revive nearly forgotten techniques from a bygone era while ensuring authentic reproduction of classic flavours, Tim Ho Wan partnered with Fu, a 95-year-old dim sum master with over 80 years of experience, who personally oversaw the development of the nostalgic dim sum series. Fu entered the trade as an apprentice at age 13 and has since mastered hundreds of traditional dim sum recipes.

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