Roast Goose
Burnished mahogany skin crackles with each bite, giving way to succulent, juicy meat suffused with five-spice and star anise. Hong Kong roast goose is hung in special ovens and roasted over charcoal until the skin puffs into a lacquered shell of pure crunch. The meat beneath stays impossibly moist.
Typically served on a bed of rice with a ladle of sweet plum sauce, or chopped and shared family-style at a dai pai dong. Sham Tseng village on Castle Peak Road is the pilgrimage site, where generations of roast goose masters have perfected the art.
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Origin
Sham Tseng, Hong Kong
Sham Tseng village became famous for roast goose in the 1970s when Tuen Mun Road was being built and workers flocked to the area. Chan Kee's founder came from Chiu Chow in 1949, settled in Sham Tseng, and initially ran a dai pai dong selling tea before starting to serve roast goose in 1978 after seeing neighbour Yue Kee's success. At its peak, Chan Kee has sold 2,000 geese in a single day.
Variations
Roast Goose Leg
The leg quarter, prized for its more succulent and flavourful dark meat with extra-crispy skin.
Roast Goose Rice Box
A quick lunch option with sliced roast goose over steamed rice, doused in plum sauce.
Roast Goose Noodle Soup
Sliced roast goose served atop egg noodles in a clear, aromatic broth.
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