裕鵝莊 (已結業)

Goose Manor

231 食評

味道

環境

服務

衛生

抵食

13458

尖沙咀

$201-400

粵菜 (廣東) 順德菜中菜館

173

蜜汁叉燒

3 已推介

$128

eatwai

等級4

188

Finally coming here to try their signature 深井燒鵝😝😝. Came for a birthday lunch celebration so we ordered a total of 10 items! The restaurant is quite small and resembles the atmosphere of a 茶餐廳 with a tray of dirty dishes right behind me and narrow walkways. The restaurant was about half full of people and the time was 13:00.

I was shocked with how fast they served everything as we placed the order and not even 5 minutes later, the first dishes arrives and by the time we finish taking photos of dishes that arrive, everything’s already here. Which meant we finished eating within 40 minutes. This could be a bad thing for some people as it means you cannot slowly enjoy each dish and some could get cold on the table, the air conditioning is also quite strong and loud.

深井燒鵝(半隻) (Roast Goose (Half)) $320

Shared between 7 people and is the perfect portion. Got to try the breast, thigh and leg. The meat is super duper tender and rich, the skin is crispy and explodes with goose fat when bitten. The goose fat and skin is perfect with 乃粉 or rice, definitely eat the goose over your 乃粉 or rice because all the excess liquid and fat would drip over it and enhance the flavor of everything 🤤🤩. And when it gets too oily, you dip it in the 酸梅汁 (sour plum sauce) and the taste is instantly balanced with a new twist, readying you for the next bite 😋. Now I will individually describe each taste and flavor profile in the different sections of the goose.

鵝胸 (Breast)
The breast was a thick tender piece of meat, no fat and tendons. It was a bit tough trying to bite a big piece and found it easier to tear the meat off little by little and eat it like that. The meat is extremely flavorful with that signature ‘roast meat umami-ness’ and the texture of the meat instantly tells you it’s goose and not duck due to the tender gaminess. The skin encasing this succulent meat is also thick with a thin crispy layer and a juicy mouthful of goose fat.

Recommend way of eating:
1. Tear off a piece of breast meat along the direction of meat line (?)

2. Eat it and soak in the delicious flavor.

3. Tear off another piece and dip in the plum sauce, eat that and ravel in how the taste changed drastically with a single condiment.

4. Eat a small piece of meat with skin, don’t worry if all of it comes off or the excess liquid is leaking out as it’ll fall into your Lai Fen/ Rice 🥰😂

5. Bite off a little piece of skin with the fat underneath and eat it with your Lai Fen/ Rice

鵝髀 (Leg)
The leg meat was softer and fattier compared to the breast with linings of fat that separated sections of the meat. The first bite I had of the meat and skin already made me crave for more. The crispy skin explodes and the fat inside leaked all over my mouth, the meat was extremely soft but still firm enough to experience the texture of it. The meat around the bone was stuck there and did not fall off which was sad but the flavor I sucked out from the bone was delicious.
This piece of meat is perfect with the sour plum sauce as it balances out the oil perfectly and gives it a luscious coating too.

鵝背(Back)
The meat here is almost nonexistent. The little piece of meat at the end of it is also quite hard to pull off the bone, you are mostly eating this piece for the crispy skin and the oil underneath the skin. I recommend soaking this in the Lai Fen and let the goose flavor seep into the soup and noodles before you slurp it up. Alternatively, you can (carefully) peel off the skin AND fat and eat it with rice.

蜜汁叉燒 (Char-Sui) $128
This Char Sui blew my mind. I did not have high expectations for this as I was more focused on the Goose. However, the meat was extremely tender and soft, completely different from the dry and tough meats you see from restaurants that specializes in Roast Char Sui. The pork flavor was not very prominent and there was little to non smokiness as there was no char on the side as well.

滷水鵝腎片(Marinated Goose Kidney) $68
Very generous portion for an appetizer of this price. The meat is tender and soft and not at all tough, each piece was connected to another one by a tendon and the tendon is quite chewy and flavorful too, the meat is very plump. The marinade for this really showed but was not too strong that it overpowered the offal taste.

豉油皇灼鵝腸 (Goose Intestines with Supreme Soy) $148
The intestines are extremely chewy, plump and bouncy. The portion was enough for all of us to try lots and it was layered over some bean sprouts with when eaten together tasted refreshing and crunchy. The soy sauce is a tad bit strong as it got quite salty after a few more bites.

深井椒鹽鮮魷 (Sham Tseng Salt and Pepper Squid) $138
The squid is tender albeit a bit chewy, it was also quite oily which means they could either serve it fresher or have a better absorption technique. The batter also separated from the squid easily when bitten and the 椒鹽 taste was not strong at all.

麻辣蝦球 (Spicy Shrimp) $180
This dish was definitely a star and favorite as it cleared off the plate in minutes. Every single piece of shrimp was extremely plump and big, none was over cooked and tough. The Mala sauce is very prominent and this dish can be called spicy. Sadly there was only 8-9 pieces but everyone got to try one and the green beans and red peppers they sautéed with was also delicious and spicy. The green beans reminded me of 干炒四季豆.

懷舊炸鮮奶3.6 [北海道3.6] (Deep Fried Milk [Hokkaido 3.6]) $88
WOW🤩. This is another must have here. The batter is crispy and extremely thin, allowing a single crunch before you get the milk. The milk inside (I think they made it a frozen panna cotta first before frying it for this texture) just straight up melts on your tongue the moment you touch it. The texture is silky soft like a panna cotta but not at all sweet and heavy. The piece is also enough for 3 bites and it would be enough to satisfy you.

鵝油炒時菜 (Stir Fried Seasonal Vegetables in Goose Schmaltz) $88
We chose 通菜 for this out of 8 options but only because 芥蘭 and 豆苗 were both unavailable. I was rather disappointed with this dish as 3/4 of the dish was of the stem which holds the least amount of flavor as it is high in water content. I could barely taste the Goose Schmaltz (rendered goose fat) and was not strong and heavy as the actual goose fat I ate. If you get this, I recommend eating it with a piece of goose skin or fat so it would actually taste acceptable.

乃粉 (Lai Fen) $20
A must have when eating Roast Goose, the texture of it is rougher and thicker than 粉絲 and crumbles more easily too. It was also extremely hard to pick it up with chopsticks as it is very short so I recommend eating it by using the goose as a spoon and then straight up shove them up your mouth with the soup.
This is also very good with their Char Sui as well but the fat and oil from the goose helps the bland noodles taste much better. If you are not fond of noodles than you can order a Rice for $16 as well.

Overall, I highly recommend coming at least once in your life, not only is their signature Roast Goose done to perfection but their other dishes are also outstanding. I recommend coming here with a large group of people (within reason) as their portions are quite large and you could order more varieties of dishes to try. It is also important to try every different cut of goose to understand the difference in texture and taste if you do not have a preference when it comes to cuts (like me, although I slightly prefer breast as it has more meat).

🔔 I have photos of the foods we ordered uploaded on my blog too. I had to upload separately as max number of photos is 12 and I wanted to group them altogether. ‼️

The service here is not bad as the waiters would help refill tea/water when you ask but only if you ask.

The total for this meal was $1,456. We used Openrice’s booking offer for 9折 on the A-La-Carte menu so it just took away the service charge.