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Monday, March 16, 2015

Bite-Size Review: Kam's Roast Goose Restaurant in Wanchai, Hong Kong

Extra fatty BBQ char siew (pork) noodles in soup.
Every foodie tourist that comes to Hong Kong would inevitably have Yung Kee Restaurant on their top 10 checklist.  Located in the heart of Central on Wellington Street, that venerable institution famed for its roast goose, cured sausages, blood feuds and Chow Yun Fatt sightings is a must-stop not just for hungry tourists but the local hordes as well.

Highly recommended: If you're only going to order just one thing (and I can't imagine why anyone would limit themselves after enduring the time and effort to land a table) then it's got to be the roast goose and soy sauce chicken combo.

And now, a modest little offspring has sprouted up a couple of kilometers away in the increasingly gentrified neighbourhood of Wanchai, known more for its girly bars, wet markets, home improvement stores and general chaotic seediness. Call it Yung Kee Junior, but it's real name is Kam's Roast Goose (a reference to Hardy Kam, son of one of the original restaurant's co-founders.)  Only a little over two years old, this relatively new upstart features a pared down menu from its more glam and ove-sized "parent" (not surprisingly, as Kam's only seats 30 diners) and has already nabbed a coveted Michelin-star in 2014 and 2015.  That's a feat that Yung Kee has never achieved and speaks volumes to the quality of roast meats that Kam's serves.

Takeaways welcome.

So if you do make it over to Kam's Roast Goose at Hennessy Road, prepare to wait out in the dusty sidewalk past roaring public buses to get a seat inside.  It's a walk-in, first-come-first-served system and like most squeezy restaurants in Hong Kong, you may have to share your table with strangers who are more than likely to be pushing 70 years and above; that just happens to be the population demographic of Wanchai.  Also, you'll need to have a strong stomach not just to sample the famous appetizer of the pungent preserved century egg and pickled ginger, but to endure the sight of your dining neighbour placing his goose bones directly from his mouth onto the table, mere inches from your own plate.  And unless you have skin as thick as Triple-O's strawberry milkshakes, don't even think about lingering and gabbing after your meal as the stink-eyes from waiting patrons will bore holes through your skull.  At any rate, the servers will helpfully and politely remind you to leave the premises after your last swallow.  Like now.  

In short, you wait, order, eat, pay and scoot.  Kam's is for serious diners and for its relatively affordable menu and rapid-fire service, quite worth the quintessential Hong Kong experience.

Freshly braised tofu and rubbery pig stomach

Blanched choy sum with a dash of oyster sauce
The dinner-time queue.  This photo was taken on a regular weekday.  At lunch time, the line is even longer with senior citizens duking it out with the office worker bees for some succulent goose.

Kam’s Roast Goose - G/F Po Wah Commercial Center, 226 Hennessey Road, Wan Chai
Telephone +852 2520-1110.  No reservations accepted.  Walk-ins only.

Sunday, March 8, 2015

Sunday Brunch at Home

When life gives you lemon, you make lemonade.

When life gives you fresh-off-the-oven homemade sesame bread plus nitrate-less, sliced U.S ham, Australian beef tomatoes, crisp lettuce, and mild Gouda, you make sandwiches.


Saturday, March 7, 2015

JOHNNIE WALKER BLUE LABEL presents Jude Law in 'The Gentleman's Wager'

I don't think I'll ever tire of watching Messrs. Law and Giannini do The Madison.

Or dreaming of that yacht bobbing in the Caribbean off the British Virgin Islands.


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