Hong Kong Roast Goose

Hong Kong roast goose uses the plump black-scaled goose, marinated and glazed with maltose water, air-dried and then roasted in a hanging oven over open flame until the skin glows golden-red and the meat is tender and juicy, usually chopped and served with plum sauce.

Roast goose grew from the tradition of Sham Tseng in Guangzhou, refined by Hong Kong restaurants after the war and carried overseas by famous houses such as Yung Kee, before becoming the emblem of Hong Kong roast meats, with Sham Tseng roast goose its own food名片 in the western New Territories.

Usually served whole or halved and chopped, the crisp skin and tender meat lifted by plum sauce, it also appears in roast-goose noodle bowls and rice plates, a Hong Kong favourite fit for both banquets and everyday meals.

The open-flame hanging oven, the maltose glaze that gives a golden-red sheen, and the contrast of crisp skin and tender meat are the marks of Hong Kong roast goose.