Kam’s Roast Goose

Using the traditional Macau cooking method, looking at this shiny roast goose skin, you will feel instantly healed. The skin is roasted until crispy, the fat melts, and the oil comes out in one bite. You can feel the original flavor of the goose meat directly. The meat is not dry, tender and elastic ~ very chewy

Among the six best roast goose restaurants in Hong Kong, Kam's Roast Goose is said to be run by the third generation of Yung Kee and has won one Michelin star. The main roast goose has crispy skin, but is a little fatty and greasy. The rest of the dishes, such as tofu, offal, and Prince Goose Oil Noodles, are all good. The chive flower goose is tender and tasty.

The one-Michelin-starred Gan Brand Roast Goose in Wan Chai often attracts long queues. It is a so-called Internet celebrity store, but local foodies have mixed reviews about this store. In fact, everyone has their own favorite roast goose restaurant. , but the Gan family has always been famous and still has its appeal to the general public. Recommend Gan Brand Roasted Goose Sesame Noodles, which is available on the streets of Hennessy Road and is also Michelin-starred. It is reasonably priced.

Although the elder brother died, the younger brother is still alive and his spirit will not disperse. I dared not eat all kinds of "blood" dishes in China, but I let go when I came to Hong Kong. I had a climax in Gan's house. The moment my teeth touched, the goose had a little resistance, and the little tension aroused my desire to conquer. The lips and teeth opened and closed, and the long-lost tenderness flashed. The taste was a little more tough than tofu. The aroma of chives lingered at the tip of my nose, and the aged stew mixed with dozens of spices made the goose glow with new life.

My mother wanted to eat roast goose for dinner, so I searched online and recommended Kam's Roast Goose, which was awarded one Michelin star in 2015 & 2016 and is located in Wan Chai. If you ask me how it tastes, I can only say that its reputation is better than its taste. Because it is so popular and it is the May Day holiday, there are not many seats in the restaurant. Many tourists like us come here because of its reputation. After getting a number at the door, there is already a long queue. Guests who don't want to wait can choose to take away. The business is so hot that the roast goose takeaway is sold out before 8 pm. Late guests can only order takeaway for the next day. We waited for more than an hour, and it was past 8 pm before our number was called. It was the extreme love for roast goose and the trust in Michelin that supported our persistence in waiting. We were hungry, and the three of us ate 1 roast goose, half a chicken, and 1 serving of vegetables. In the end, the bill was less than 600 Hong Kong dollars.

I happened to live in a hotel near the Wan Chai MTR station. I exited the Wan Chai MTR station from Exit A4, went straight on the right, and walked about 20 meters past a traffic light. It is said that it was opened by the younger brother of the owner of Yung Kee. Unlike large restaurants, it is a small store with a tea restaurant-like decoration inside, but there is always a long queue. I passed by it four times on the first day, and each time I saw a long queue of dozens of people, except after 9 pm when the crowd dispersed because the roast goose was sold out. Before 11 am, when I passed by before it was officially open, the queue continued to sing, so before leaving Hong Kong on the third day, I bought takeaway and went back to the hotel to eat, and there was no need to queue for takeaway. Of course, the roast goose must be eaten immediately, and fortunately the hotel is next door. Half a roast goose costs 270 Hong Kong dollars, which is quite expensive. When I opened the box, the aroma was fragrant and my saliva flowed out. The roast goose is moderately fat and lean, and the goose oil is sweet and fragrant. It must be eaten with rice, otherwise it will be greasy. After the two of them finished half a roast goose, they swore not to eat it for half a year. But Kam's roast goose is worth recommending. A portion of roast goose thigh rice should be just the right amount, provided that you have patience

In Hong Kong, where every inch of land is worth a lot of money, it is not easy to open such a small shop and have a prosperous business. Many people come here to eat roast goose. I guess many of them come here to try it because of the legend. But the taste is a little different from the legend. The taste is not that good and far from the ideal state. The Michelin one star seems to only show that foreigners like the taste of it. The real evaluation still needs Chinese people. Moreover, this place is more like a fast food restaurant. Many people come here to eat fast food, which may have changed the boss's requirements for the products.

It is a new shop opened by the eldest son after the two brothers of Yung Kee split up after fighting over the inheritance. Because of his surname Gan, he named it Gan’s Roast Goose. At first, the eldest brother was in charge of the restaurant and the second brother was in charge of the accounts. The eldest brother took away a group of kitchen chefs who truly inherited the roast goose flavor of Yung Kee, so the store was popular as soon as it opened and won one Michelin star. Because of the affordable prices, there are many diners. It opens at 11:30 and it is best to arrive before 12 noon. There will be a long queue after 12:30. On weekdays, there is a lunch set menu with a very high cost performance, which includes side dishes, roast goose rice and traditional soup for 72 yuan. It is the best experience, super awesome.