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2010-08-16
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Came here for lunch to try their Roast Goose with noodles.The 燒鵝瀨粉 was really great.**************The Goose had a good marination flavour, was moist, the skin was even still crispy! Best of all worlds. It really puts Yung Kee's version to shame. Note: even though Yung Kee's version is CHARCOAL ROASTED TO BE CRISPY, contrary to some people's belief that its supposed to be eaten soft, the shop explained to me its just that they sometimes ended up scooping too much sauce and spilling it on
The 燒鵝瀨粉 was really great.
**************
The Goose had a good marination flavour, was moist, the skin was even still crispy! Best of all worlds. It really puts Yung Kee's version to shame. Note: even though Yung Kee's version is CHARCOAL ROASTED TO BE CRISPY, contrary to some people's belief that its supposed to be eaten soft, the shop explained to me its just that they sometimes ended up scooping too much sauce and spilling it on top rather than to the side. Sometimes, Yung Kee's goose I found is actually crispy, but other times its chewy and tough. Its just inconsistent. They do not serve 潮連燒鵝, which is the true moist type eaten dunked in sauce. Some versions are dunk into soups!
The soup base here was really good too, surprising, so were the rice noodles. A very competent shop for this Signature Dish, but seems like other Roast items are not as good.
張貼
