Kam's Roast Goose, rated by food bloggers as one of the best roast goose in Hong Kong, also happens to be our Hong Kong host's favorite as well. Our hosts, a Malaysian couple residing in Hong Kong was a great help to us throughout the trip, bringing us to their favorite foods as well as helping us track down souvenirs, especially all-important food souvenirs.
On our first night in Hong Kong, roast goose was on the agenda with a side of 3°C temperature. Our entire journey was a cold one with temperatures dropping to 1°C while we were at Lantau Island. Just our luck that we were in Hong Kong during their biggest temperature drop in 60 years!
Kam's Roast Goose
226 Hennessy Rd
Monday to Sunday: 11:30 am to 9:30 pm
Kam's reputation is proven by the one hour wait for a seat in the tiny and packed 10 tabled 1 Michelin star restaurant. There seemed to be no shortage of people waiting to be seated and when you take a waiting number, you'll have to order your roast goose as well because they run out real quick. By 8 pm, they had run out of roast geese and it was also the same time we finally got a table which the 5 of us shared with a Japanese couple. Space is precious and you'll inevitably have to tap thoi (share a table).
Precious roast goose eh?
Their menu features various roast meat including parts of the pig not usually served. The cured sausages are said to be really good as well but we didn't have any. We were here for roast goose!
There is also a marinated equivalent to the roasts which means the meat were braised instead of roasted.
There also single portions of roasts on rice or noodles.
And if that's not enough, there's even more side dishes to choose from.
A popular food item in Hong Kong - century eggs. LC had this and said it went really well with the pickled ginger. I've seen people hand-carry trays of these so they must be really good in the century egg world.
The oyster sauce vegetables we had was overcooked (not pictured here) while the wantan noodles had a bitter after taste caused by the alkali water treatment. On the upside, it was really springy.
The roast goose was a sight to behold - perfectly browned glistening skin with thick chunks of meat, piled up high. That's a lot of meat!
A goose is almost 1 1/2 times bigger than an average duck and the fat content, tons more too. For those who love the fatty bits tucked under the skin would have loved that melt in your mouth sensation as you chew into the skin and meat. I was probably the only silly one frantically scraping away every fatty bit I encountered, which was a lot.
The meat was hardly gamey, probably only as gamey as a duck. The texture was indeed tougher than duck but there was a certain smoothness to it. It was also less powdery than a duck. This meal of roast goose was the most expensive meal we had in Hong Kong - just the whole roast goose costed HKD 520, that's about 260 in Malaysian Ringgit.
Kam's Roast Goose is probably something to try at least once in your lifetime when visiting Hong Kong but eating this goose is a typical case of 'melts in your mouth and stays in your heart'. Be prepared to wait an hour or more and if it's expected to be cold, bring warm clothes because traffic is heavy and you'll get drafts of wind passing you.