When you talk about things to eat in Hong Kong, you definitely cannot miss out on roast goose. This is something you always hear about even in Hong Kong dramas where the character always buy roast goose drumsticks for their old parents as a show of gratitude. You might say, what is the difference between roast duck and roast goose? The difference is Fats. Basically, geese has a higher fat content compared to ducks therefore even when cooked, it is more succulent and juicy.
When talking about roast goose in Hong Kong, a few names will definitely come up; Yat Lok, Yung Kee and Kam’s Roast. There are also the usually local stores where local go to but these 3 are the ones you will hear and read about all the time. With my multiple trips to Hong Kong, personally, Kam’s roast serves the best goose and being awarded the Michelin 1 star award for 4 years since 2015, a long queue ensures.
This was at 12.30pm which is right in the middle of lunch time and the queue goes all the way to the back. Expect a much longer queue during dinner time but there has been tips saying the best time to visit will be from 2.30pm to 4pm where there is less crowd and there has been reports that there is no queue at all.
You can see rows and rows of roast pork and sweet barbequed pork hanging by the window as you wait for your turn. They also sell chicken and duck and ribs but the best selling is definitely the roast goose.
The star of the restaurant glistening in oil and fats on their brown and roasted skin
The size of the restaurant in tiny and can only house 20 persons at any one time. Expect to share tables if you come in small groups and prepare to wait if you come in big groups as they need more table to clear out to make space for you. The restaurant itself is very tight and there is barely any space for shopping bags, trolleys or prams so it is best to go there empty handed. You can get your waiting number from the server who speaks English, Chinese and Cantonese.
This is one of the signature dish which is runny centre century egg. Chinese love this although many other race might not dare to give this a try. Century egg is available in many Chinese dishes like porridge or even served chilled as an appetiser. The century egg here has flowy runny yolks unlike the usual century eggs who eat. Paired with pickled ginger, it is one of the best simple appetiser.
The roast chicken is succulent and juicy with a thin layer of crispy skin and the sauce that came with the dish was savoury yet very light.
As expected, the roast goose is oozing with tasty oil and fats. The meat is not dry like some roast meat and the skin is crispy and fragrant. Each bite into the skin oozes fatty goodness. Everyone knows that this is not the most healthy dish but it is totally worth the calories once in a while.
If you are in Hong Kong, I feel that you definitely need to drop by and try Kam’s roast for the signature dishes. If you really do not wish to stand in queue, you can either come during non peak timings like 2.30 pm to 4 pm or you can order takeaway which will only take you 10 mins wait.
We ordered a quarter geese and 2 plain noodles and another signature dish which is the spicy geese blood soup to eat at our hotel nearby. While a takeout option shortens the wait, I recommend that we eat the geese fairly soon within the hour to still get the juicy quality. We have tried eating a takeout after a few hours and the meat ended up very dry.
Address: Hong Kong, Wan Chai, Hennessy Rd, 226
Operating hours: 11.30 am to 9.30 pm
Nearest Station: Wan Chai ( Exit A4)
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