Kam’s Roast Goose

The goose, from a famous family

Kam’s Roast Goose was opened in July 2014 by Hardy Kam, whose family built Yung Kee, the Central roast-goose institution founded in 1942 by Kam Shui Fai. After the 2004 family dispute and liquidation of Yung Kee Holdings, Hardy opened this small restaurant on Hennessy Road with a head chef, Wong Kwan-sang, who came from Yung Kee, using the same goose supplier, recipe and sauce methods. It earned a Michelin star within months of opening.

The method is the draw. Black-feather geese of roughly 2.8 to 3 kg are cleaned, marinated, air-dried and roasted, a process of three to four hours, with about a hundred prepared fresh each day. Hardy says the kitchen deliberately favours juicy meat over crisp skin, which will not suit everyone. Alongside the goose, the short menu includes char siew, crispy roast pork and goose blood pudding.

The restaurant seats fewer than 50, so queues are normal. Prices in the reference article are from the restaurant’s early years, so check current ones.

Sources: Kam’s Roast Goose: Moving on from Yung Kee to the Michelin star (Miss Tam Chiak). Check the official websites for current information.