Kam's Roast Goose Review

Looking at this oily roasted goose skin with traditional Macau practice, the outer skin was instantly cured and roasted until crispy, fat melted, and a bite of biu oil juice was directly imported to feel the original flavor of the goose meat without dry wood, tender and elastic ～ full of chewing strength

Hong Kong's six roast goose, among them is Gan brand roast goose, is said to be the third generation of the family of the management, also took Michigan one star. The main character roast goose skin is crispy, but slightly fat, and greasy to eat. The rest of the tofu, internal organs, Prince goose oil noodles, are good. The leek flower goose red is tender and slippery. I am impressed.

The Michelin-star Gan brand roast goose in Wan Chai is often a long row, it is a so-called net red store, but it is a local food, this store has different evaluations, in fact, everyone has their own heart water roast goose shop, but always the Gan family famous, still has its attraction to the general public. Recommend Ganpai roast goose stew powder, in Hennessy Road Street and the alley plus Michelin, is a close price.

Maybe I am doing food myself, the environment is not picky, because I go for the taste, I really feel that the taste is average, there is a porridge shop not far downstairs is not bad. The locals eat, the net red shop, the food is tasteless and abandoned! Goose is also justified, even chicken. The price, don't pick, after all, the price of one square meter is hundreds of thousands. Whether it is pertinent, you can see for yourself!

Although my brother farts, but fortunately my brother is still there, the soul is not scattered. I dare not eat various "blood" dishes in China. When I came to Hong Kong, I released it. The celery braised goose red was eaten at Gan's house. The moment the tooth touched, the goose red had a trace of resistance, and the small tension inspired my desire to conquer. Lip and teeth one by one, long-lost gentle flash, the taste will be a little more tough than tofu, the aroma of leeks lingering on the tip of the nose, mixed dozens of flavors of spices of old bran to make the goose red rejuvenate.

My mother wanted to eat roast goose for dinner, so I searched online and recommended this one Michelin-starred Gan brand roast goose in Wan Chai, which was awarded one Michelin star in 2015 & 2016. To ask how it tastes, I can only say that reputation is greater than taste. Because the popularity is too strong, and it is on May Day holiday. There are not many restaurants. Many tourists like us come here. After the number is taken at the door, there are long queues. Guests who don’t want to wait can choose to take out. The business is hot until 8 pm. Less than, roast goose takeaway is sold out, Late arrivals can only book takeaways for the next day. We waited for more than an hour, and it was more than 8 o'clock in the evening to call the round. This is the extreme love of roast goose and the trust in Michelin to support the persistence of waiting. Hungry, 3 people ate 1 roast goose, half oil chicken, 1 green vegetable swept away, and finally buried less than 600 Hong Kong dollars.

Just stay at the hotel near Wan Chai MTR. Exit from Wan Chai MTR Station Exit A4, go straight on the right hand side, and walk about 20 meters after a traffic light. It is said that the brother of the boss of Yuan Ji opened it. Unlike the big restaurant, the small store, the tea restaurant-like decoration, it is always a long queue. After four times on the first day, every time I saw a long dragon of dozens of people, the crowd dispersed after 9 pm because the roast goose had been sold out. Before 11 am, the unofficial businessman Long continued to sing, so before leaving Hong Kong on the third day, buy takeaway back to the hotel to eat, takeaway does not have to queue. Of course, the roast goose must be eaten immediately, but the hotel is next door. Half a roast goose 270 Hong Kong dollars, very expensive, open the box fragrance spray nose, mouth water flow out. The roast goose is fat and thin, the goose oil is sweet, must be accompanied by rice, otherwise tired. The two people vowed not to eat half a roast goose after eating half a strong. But Ganpai roast goose is worth recommending, a roast goose rice should be just right, provided that it is patient

In Hong Kong, where the land is inch, it is not easy to open such a small shop and the business is booming. There are a lot of people who come here to eat roast goose. It is estimated that many of them have heard the legend and ran to try it, but it really tastes a little distance from the legend. The taste is not so good, far from reaching the ideal state. A Michelin star seems to only show that foreigners like the taste of it, and there are still Chinese people to comment. And it's more like a fast food restaurant. There are more fast food here, and maybe the boss has changed the production requirements.