\r\n\r\nDon't just think that only restaurant in Sham Tseng has makes the best BBQ goose. This restaurant also makes some of the best BBQ goose around. "Everyone who comes here will order one!" said Mr. Yan, the supervisor of the restaurant. Viking Seafood Restaurant uses the traditional way of barbecuing the goose with coal, not by an electric oven. The chef also has to barbecue it under the correct amount of heat so that the skin would be crunchy while the meat stays soft and tender.
After a short while, the chef had already finished cutting up the goose. The succulent scent of the goose will float to your nose as you munch on its crunchy skin. Even for those who are afraid of oily food wouldn't be able to resist this temptation.\r\n

Every dish of BBQ goose comes with their homemade sauce and the sour plum sauce. Also keep in mind about the tips from the chef about eating the goose: the homemade sauce should be poured on the plate and not on the goose or else it will make the crunchy skin soggy. What I will suggest you is not to add any sour plum sauce to the goose, just eat it with the homemade sauce. You will then be able to taste the original flavour of the goose. I really want to go and have a taste now. \r\n

\r\nWhat is even better is that the restaurant has a special kind of herbal medicine on its menu called 'Japanese fungus' that is imported from Japan. This is the only restaurant in Hong Kong where you can taste it. 'Japanese fungus' is similar to 'Chinese fungus', but there is a special taste to it and it is more tasty and refreshing. It also has high medical value.

\r\n\r\nThe chef immediately cooked a few dishes using 'Japanese fungus'. The first dish is 'Japanese Fungus with Japanese Steamed Eggs' ($48). It is steamed with a combination of Japanese fungus and crab meat. Add Soya sauce on top of the egg to bring out the fresh taste of the 2 ingredients when eating this dish.
\r\nThe 2nd dish is 'Japanese Fungus with Sweet Pea, Squid and Scallop' ($98). Stir frying the sliced squid makes it extra tasty. The scallops are also sweet and delicious (of course, it's a seafood restaurant!), plus the refreshing taste of the Japanese fungus makes the dish less oily and suitable for the elderly.\r\n
\r\n

\r\nThere is also the 'Bird Nest with Papaya' dessert. Iced sugar and an ingredient of your choice (almond sauce, ginger juice or coconut juice) are also added. The original price of this savoury was $268, now it only cost $68! How cheap can it get?\r\n