One of the things Hong Kong is known for is its various roasted meats — goose in particular. I checked out a couple of goose joints that happen to have a Michelin star. Yeah, they take their goose pretty seriously here.
The first one, Kam’s Roast Goose, was easily the most popular of the two. It draws some pretty intense crowds, with a 40 minute wait on this particular evening.
The goose here was seriously tender with a really great flavour, though the skin wasn’t nearly as crispy as you’d hope. It was quite good, but probably not worth the crazy wait. The Michelin star seems like overkill.
The second place was called Yat Lok Restaurant; it definitely wasn’t as slick as Kam’s, but I think it was the better of the two.
The goose was equally tender and flavourful, and the skin had that amazing level of crispiness that you’re hoping for (though getting it in noodle soup — while delicious — probably wasn’t the best idea, because it quickly sogged up that great crispy skin).
