Top five (sorry, make that four) roast goose restaurants in Hong Kong
Hongkongers love goose for its crispy skin and tender, juicy flesh. And everyone has a favourite venue. Here are our top four - now that the best one has closed
Founded in 1958, this restaurant is well known for being one of the few in Hong Kong that has a licence to use charcoal ovens to roast geese. The birds come from Yue Kee's own farm in Qingyuan City, near Guangzhou where they raise black maned geese, which third-generation owner Jason Ng says are meatier and fresher.
The birds are slaughtered across the border and chilled before being transported to Hong Kong. In the summer it takes about 45 minutes to roast the geese, 90 minutes in the winter using charcoal from South Asia. Yue Kee prides itself on the presentation of the dish, making the bird appear much larger and plumper, and Ng adds, more appetising.
Now in his 30s, Ng grew up watching his parents and relatives working in the restaurant. He took over as manager from his aunt about a year ago.
we enjoyed the crispness of the skin, as well as the smoky flavour of the meat from the charcoal oven. The goose slices had a conspicuous layer of fat under the skin.
