Monday, 12 January 2015

Kam's Roast Goose

What the goose


1 star factor

Kam's Roast Goose, yet another new entry in the 1 star session in the latest Michelin guide HK edition, a tiny Chinese restaurant in Wan Chin. It is popular for its Chinese style roast goose, a whole goose cooked in a charcoal furnace with different types of seasoning such as sugar and rice wine. As expected, the usual in Hong Kong: Michelin star + affordable price = no booking, mad queue and full of tourists. I don't see that as a problem if the food is actually worth the hype but sadly it wasn't.  

juicy BBQ

We ordered the roast goose and Chinese BBQ pork combo, the roast goose's meat was moist and had a good balance of fat and lean ratios, but the skin wasn't crispy as it should be. What actually impressed me was the goose pudding aka goose blood done in a traditional Chinese style, the texture is similar to tofu, the hint of chives offset the bitterness and the settled earthiness of the pudding. The dried "lap cheong" sausage was far too hard but taste wise it was flavoursome, but the rice was a disaster, clearly it was cooked well in advance and had a horrible sticky and dry texture which was very unpleasant to eat.
tofu
dried "lap cheong" sausage 
roast goose and pork

Kam's Roast Goose was a fairly standard Chinese restaurant, it was decent at best and I find it rather outrageous why this place has a Michelin star at all (well The HK guide usually failed), their signature goose dish wasn't even that amazing and I can easily think of better restaurants that do goose elsewhere at similar price points. Simply put, treat this as your standard high street Chinese restaurant, forget the hype, otherwise you would be disappointed. 


Food 2/5

What I paid: 
£13 per head 

Average cost without drinks and services :
£10 - £20

G/F, Po Wah Commercial Center, 226 Hennessy Road, Wan Chai 

http://www.openrice.com


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