If you’re in Hong Kong and you ask somebody where to get roasted goose they’ll probably point you towards Yung Kee. It’s in all the guidebooks and for good reason: it’s delicious. It also has an insane wait time, which is typical of pretty much any good place in Hong Kong. If there’s not an hour wait then you’re either eating at a dumpster or you’re at McDonald’s. Just kidding, McDonald’s has a wait too.
They have a bunch of stuff on the menu, but you’re really here for the roasted goose. If you leave the place without tasting it, you’ve screwed up horribly. I mean, just look at it. It’s tender, it’s juicy, and it’s filled with delicious goosey flavor.
Preserved Egg and Pickled Ginger
If you’re not used to eating this kind of food then this egg probably looks like a nightmare to you. I’ll admit, it looks like something you’d find in a basement refrigerator six years after the previous owners were murdered, but it tastes delicious. There’s nothing else that really has the same gelatinous texture, and smooth, creamy insides. That probably sounds like a terrible description for an egg, but I assure you it’s a good thing.
32-40 Wellington Street, Central