The friend politely retorted but "I didn't read about this on your blog..., or did I miss it?" Well I was put in my place, yes, caught out in my own blog back log.
So in an effort to validate my recommendations - and thinking about this I really should post a list of Paris and Barcelona, so I don't have to keep writing it out - please may I share with you roast goose in Hong Kong.
We made a fleeting visit to Yung Kee in Central just before we jumped a ferry to Macau. It was meant to be a more relaxed affair with the opportunity to savour more of their menu over an extended meal but courtesy of Qantas we drank free champagne instead.
Yung Kee is a bustling multi-level building in the expats section of Hong Kong, lots of very steep hills and roads, but lots of spots to stop in for a drink and snack to refuel.
We were served these century eggs and pickled ginger as a complementary appetiser, a generous offering, that no doubt many tourists would waste.
The yolk was softer and I had seen in century eggs before and had a green tinge to the charcoal grey colour. They may look scary but the firm jelly texture and the thick, rich, creamy yolk are just to die for. The ginger perfectly cuts this richness, if its all a bit too much.
I love the idea of the techniques involved in this... image discovering it for the first time, what a game person it was to try eating it! But I guess there are lot of foods like that, the percebes I ate in Spain a couple of years back were hilarious, especially when you read through the comments of the post... we ate some bits we shouldn't have.
But I am getting off track, we were here for the roast goose and here it is.
Texturally the flesh was quite firm with glossy lacquered skin on top of a little layer of viscous fat. The exciting thing about roast goose in comparison to roast duck, is that you get so much more breast meat on the larger bird, a definite thick fillet of flesh between the skin and rib cage.I've eaten goose many times before but cooked in a French method, so I was not surprised at the coarseness but increased flavour of the meat, but did think that the skin could have been a little more blistered and crispy.
Next time in Hong Kong, I'd perhaps seek out a less touristy goose destination but was none the less, pleased to be able to squeeze this experience into our trip. I should also note that the staff worked the space like clockwork, friendly and professional and extremely unhindered by our request to mind a mountain of luggage while we ate. Thank you!Next backdated post is the best cheese of my life, at Atelier Joel Robuchon. Oh, I can just taste it now!
And perhaps even my yum cha round up, three days, three experiences and not even close to my benchmark experience 3 years ago... in Vietnam.
Those eggs just look bizarre, to scary for me, but your very brave. Interesting post.
ReplyDeleteHello! I went to Yung Kee, because my mother said the roast goose is famous. Also had the thousand year old eggs, which were probably the best thing there. I love them to bits!
ReplyDeleteI thought the roast goose skin could also have been crispier. There were occasions when a bite contained too much fat to meat ratio. Can you believe it's received a Michelin star??
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ReplyDeleteA very late comment - I totally agree about the crispier skin thing - but from experience there seems to be 2 schools of roast goose in HK - the Yung Kee variety, with crinkly, not-so-crispy skin, and the Peking duck-esque crispy kind. While I prefer the latter, two of the most famous goose places in HK (Yung Kee that you visited and Chan Kee in Sham Tseng) are of the less crispy variety - I wonder if there's a reason for that? (By the way if you swing by HK again and have time, go to Sham Tseng, where Chan Kee is located, locals know it's ground zero for roast goose, and also happens to be my 'hood!)
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