Hong Kong Famous Yung Kee Century Eggs vs Singapore Local Branded Century Eggs: A Hungry Guppies Face Off
By Health Freak Guppy
When this guppy heard that there was going to be a face off between the famous Hong Kong Yung Kee century eggs and a local (Singapore) branded century eggs, I nearly flipped while swimming! Forget cholesterol or ammonia or the so called “using horse urine as a preservative” (which I doubt it’s true anway), I’m getting my fins on the famed Yung Kee Century Eggs from Hong Kong. I have heard so much about them that it will really be great to not just try them myself but also to be able to directly compare them against the century eggs from a local supermarket.
Wow! The difference really shows when you eat the two century eggs one after the other. While the Hong Kong Yung Kee version seem to almost melt in your mouth with a lingering aroma, the ones gotten from a local supermarket seem to reek of pungent ammonia! Worlds apart! Just like the shops! Even packaging of the Hong Kong century eggs is even snazzier than the Singapore one. See below:
Hong Kong Yung Kee century eggs
Singapore local branded century eggs
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Health Freak Guppy’s rating of the century eggs
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What other guppies say about the century eggs
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Papa Guppy says: I first got acquainted with Yung Kee Century Eggs a few years ago when my sis in law invited us over to her place one evening, saying that she got something really special back from Hong Kong. When we got there, I was shocked that all she got was just some century eggs and she was like rationing them as if they were expensive truffles! But by the time I got the first bite into it… wow wow wow, I can really understand why, it was so special and so much more superior than ordinary century eggs. Ever since then, I have been make it ‘compulsory’ for friends and relatives who go to Hong Kong to ‘da bao’ these Yung Kee century eggs back whenever possible. 
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Sweet-toothed Guppy says: Not a big fan of century egg. I must say the century egg from Hong Kong looks really appealing with an almost clear egg white. and the yolk looks so deliciously fluid I was actually tempted to eat it. It actually looks like and egg-shaped soft jade. After some persuasion (it actually didn’t take MUCH persuasion) I plop a small piece of it into my mouth (the opening of a never-ending abyss) and braced myself for that familiar taste of ammonia that I thought I would experience. BUT BUT BUT! I was WRONG… this century egg did not overly stink with ammonia AT ALL… it was especially yummy with the preserved ginger.
delicious. Now i understand how anyone can feast on century eggs alone.
The Singapore version was a lot less attractive and tastes a lot less appealing. My advice is, don’t eat this century egg just be itself, plonk it and cooked it for 20 minutes with your porridge in the ratio of 1 egg to a whole big pot of porridge. One thing is for sure, you can easily identify the overwhelming ammonia that is really really not my cup of tea..
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Chili Padi Guppy says: Love the smooth yolk of the Hong Kong Yung Kee version. So creamy …yums. The local version is hard and reeks of ammonia.
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Travelbug Guppy says: Yung Kee Restaurant is actually a very popular restaurant in Hong Kong, in the Lan Kwai Fong area, especially popular with tourists from Singapore who flock there for its famous roast goose and other Cantonese dishes. Over the years, its century eggs has also become a must buy take-away gift that almost all visiting Singaporean tourists must bring back to their friends, colleagues and relatives. But if you’re not from around here, it’s …let’s say …an acquired taste. 
Details of Yung Kee Century Eggs
Where: Hong Kong Yung Kee Restaurant
Address: 32-40 Wellington Street, Central, Hong Kong
Tel: (852) 2522 1624
