First roast goose in Hong Kong 🪿🇭🇰
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A quick stop in to Kam’s for their famous roast goose. Great goose here. A lot of people have strong opinions on roast goose in Hong Kong and there are so many favourites, but for me, each has its place and it’s such a subjective topic. Whether it’s Kam’s, Yat Lok, Yue Kee or one of the countless others, it all comes down to preference. At Kams, I found the goose to be quite refined and well balanced. The goose is charcoal-roasted in vertical ovens until the skin is deeply golden and slightly crispy. The result is a juicy but not overly greasy bird. I’m told the geese at Kam’s typically have less fat under the skin. The marination is a secret but it’s some mix of aromatics with soy and five spice. It’s served with a goose jus made from the drippings, soy, five spice, sugar etc and it’s silky smooth and savoury. The goose itself was tender and mildly gamey. A great balance of flavour and not overly intense. Good for first timers. Nicely presented too! On the side, I had to hit those goose dripping noodles - sounded too good and is a signature here. They were a little soft, but tasty nonetheless. This place got busy around lunch and the wait was like an hour, so go early to avoid the faff #notoriousfoodie 🙅🏽‍♂️
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#hongkong #hongkongfood #china #chinese #chinesefood #duck #goose #michelinguide