I decided to revisit Kam’s Roast Goose. I haven’t been here since 2020, and in that time, it has continued to be recognised by the Michelin Guide. Even though I arrived around 4:45 p.m., I still waited at least 30 minutes for a table—the line barely moved. Granted, it was a Sunday evening, but I genuinely believe social media has massively amplified the hype around these well-known eateries. Tourists now seem to know exactly where to eat, whereas in the past they focused more on attractions and tended to dine near their hotels rather than venture out.

By the time I got inside, the rice plates were no longer available—so no simple “meat on rice.” You have to order from the à la carte menu now. I went for a quarter goose (the breast quarter), half a century egg, and a serving of their famous noodles.

When the food arrived, I was surprised to see an orchid on the side of the goose—an unexpected but classy touch. The noodles were excellent, with a firm bite and a slightly dense texture that I really enjoyed. The century egg was also delicious, noticeably creamier than the versions I usually get in New Zealand, and the pickled ginger alongside it was a nice complement.

The goose, of course, was the star of the show—rich, flavourful, and slightly challenging to eat compared to duck or chicken because of the bones. It wasn’t overly fatty, and the seasoning was balanced without being overpowering. One odd thing, though: I tasted remnants of peanuts, and my lip started itching a bit, so that was a surprise.

Overall, it’s still an excellent place for roast goose, though the long queue definitely tested my patience. I’d be keen to try their other roast meats next time, but since I was dining alone, a quarter goose was already more than enough. Service was efficient once seated—no frills, not much smiling, but everything ran like a well-oiled machine.

Website: Kam’s Roast Goose

Address: 226號 Hennessy Rd, Wan Chai