Kam's Roast Goose 甘牌燒鵝

Perfect to wash down all the greasiness and fattiness.

This was a mistake. The plate came with three sausages, and I instantly regretted it, thinking it would be just one piece. With my already bloated stomach and a food coma kicking in, I struggled to finish them. The taste was similar to lup cheong but stronger, more intense, savoury, greasy, and deeply rich. It was an acquired taste. I do not think it is for everybody, as the distinct umami and saltiness could put you off.

Pairing the goose with this noodle was the way to go. A simple plate of springy noodles full of flavour, seasoned only with goose juice and oil dripping from the thigh area. Nothing complicated, yet the taste was rich, savoury, and full of umami.

I wanted to order the lower quarter, but they said it was sold out. That was not true, since plenty of roast goose was hanging at the counter. The lower quarter, which consists of belly, lower back, and thigh, is the part many people order because they know it is the good stuff. It is more tender, fattier, and juicier. To balance things, the restaurant prefers to sell the upper quarter, otherwise they would be left with too many unsold pieces. Guess it was just my luck to end up with the upper quarter instead.

Upper Quarter Roast Goose (HKD 170)
Consisting of breast, upper back, and drumette. Rich fragrance, lean cuts, and meaty portions. To be honest, the portion size could feed two people. The skin was thick, crisp, and rich in flavour, with a sinful layer of smooth greasy fat in between. The succulent meat was chewy and dry in some areas, as expected from breast meat. I have never been a fan of breast meat. At least plum sauce was provided to cut the richness and add moisture and flavour to the dry parts. Other than that, it was enjoyable and well-deserved its Michelin.

I purposely made my trip down early to queue for this famous roast goose, but when I arrived the line was already long. Clearly, many people had the same thought, waiting before the restaurant even opened. I waited about an hour before it was my turn. Before that, the staff handed out queue slips, and you had to be present within five minutes when called, otherwise you would be skipped and need to re‑queue. If you do not want to queue, buying takeaway is the faster option. It usually takes only about five minutes, so you do not need to wait long.

I wanted to order the lower quarter, but they said it was sold out. That was not true, since plenty of roast goose was hanging at the counter. The lower quarter, which consists of belly, lower back, and thigh, is the part many people order because they know it is the good stuff. It is more tender, fattier, and juicier. To balance things, the restaurant prefers to sell the upper quarter, otherwise they would be left with too many unsold pieces. Guess it was just my luck to end up with the upper quarter instead.

Upper Quarter Roast Goose (HKD 170)
Consisting of breast, upper back, and drumette. Rich fragrance, lean cuts, and meaty portions. To be honest, the portion size could feed two people. The skin was thick, crisp, and rich in flavour, with a sinful layer of smooth greasy fat in between. The succulent meat was chewy and dry in some areas, as expected from breast meat. I have never been a fan of breast meat. At least plum sauce was provided to cut the richness and add moisture and flavour to the dry parts. Other than that, it was enjoyable and well-deserved its Michelin.

Prince Kinsen Noodle (HKD 40)
Pairing the goose with this noodle was the way to go. A simple plate of springy noodles full of flavour, seasoned only with goose juice and oil dripping from the thigh area. Nothing complicated, yet the taste was rich, savoury, and full of umami.

Cured Goose Liver Sausages (HKD 65)
This was a mistake. The plate came with three sausages, and I instantly regretted it, thinking it would be just one piece. With my already bloated stomach and a food coma kicking in, I struggled to finish them. The taste was similar to lup cheong but stronger, more intense, savoury, greasy, and deeply rich. It was an acquired taste. I do not think it is for everybody, as the distinct umami and saltiness could put you off.

Iced Lemonade with Honey (HKD 23)
Perfect to wash down all the greasiness and fattiness.
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🚩Kam's Roast Goose 甘牌燒鵝, 226號 Hennessy Rd, Wan Chai, Hong Kong
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I actually visited the same restaurant twice in one trip. That says a lot. Honestly you need to request for goose thigh if you want to have a positive experience. The two visits gave me contrasting opinions about this 1 star Michelin establishment. One goose was tender and addictive. The other hard, bony and frustrating to eat. Not sure, if I'll do a round 3.