Roast Goose 燒鵝 is the preferred fowl in Hong Kong. Yet, geese are much more pricey than other winged animals, such as the duck or chicken, except maybe an ostrich. Economics is the reason why duck is so much more popular in Southern China and Hong Kong. If you ever see it on the menu, it is strongly suggested that you try it. The goose is so good, when roasted the tender meat and the crispy skin. Though this description also describes duck, has a more oily with slightly different flavors.
At Kam Dau Kee, a venerable restaurant, offers roast goose. But the caveat is that it must be placed a day in advanced. Anytime when a restaurants requires a customer to place an order ahead of time, it has to be good. The large plate of roast goose came with nothing fancy, no extraordinary garnishes or fruit – just the roast goose. With a citrus fruit glaze, the charcoal roasted goose, was perfectly presented. It has been argued that a frozen goose is less desirable than a fresh one. I don’t think it matters much. The lean goose meat was quite tender, as advertised. The skin added the bonus texture and flavor. Unlike 4 legged creatures, like pork and beef, fat is not desired as much when eating the biped feathered ones.
Suckling Pig was another great dish at Kam Dau Kee. The suckling pig is a young piglet whose meat is tender. The skin is thinner and more crisp. This was some of the best roasted suckling pork that I had ever had. The hoisin sauce and the steamed bun did well with just the skin. The meat, which was hidden right beneath the rectangular crispy skin was also succulent. This was my favorite dish of the night.
The mussels, vegetables, and soup were more than average. I enjoyed the soup just a bit more. The mussels, though weren’t really mussels, were some sort of sea creature with a long shell. And we finished off with a dessert of hot and sweet green bean soup.
Check out some pictures I took http://wp.me/p12aCk-15A
影片
