In 1938, Kam Shui-fai (甘穗煇) began selling siu mei at a dai pai dong on Kwong Yuen West Street, near the old Hong Kong-Macau Ferry Pier.

[2] During the SARS outbreak that year and again during the avian flu scare, Yung Kee was forced to temporarily stop serving roast goose and other poultry.

[5][7] Another report stated that the two brothers each received a 35% stake on the founder's death, with a further 10% owned by his widow, their mother, Mak Sui-chun.

[5][7] The Court of Final Appeal, acting on an appeal filed by the widow of the deceased Kinson Kam, ruled in favour of the winding up order of the holding company registered in the British Virgin Islands based on the fact that the parties, property and dispute were based in Hong Kong.

[1] Yung Kee dishes are served in first and business class on board Cathay Pacific flights, and boxes of roast goose and preserved eggs from the restaurant are sold in the on-board duty-free shop in an effort to take advantage of a growing demand for "souvenir food".