Roast goose
Photo: Jürgen Howaldt · CC BY-SA 2.0 de

History

Cantonese roast goose dates to Chiu Chow migrants who settled in Hong Kong post 1949 with goose roasting techniques. Yat Lok has roasted goose since 1957 (now on Stanley Street); Kam's Roast Goose in Wan Chai is the third generation of the Kam family roast meat tradition. Both hold Michelin stars in 2026 and define the form for Hong Kong.

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Common allergens: Soy

Make it at home

Yield 6Hands-on 45 minTotal 26 hrDifficulty Advanced

Ingredients

  • 1 whole goose, about 4 to 5kg, plucked and cleaned
  • 2 tbsp salt
  • 1 tbsp five spice powder
  • 2 tbsp Shaoxing wine
  • 1 tbsp light soy sauce
  • 1 tbsp dark soy sauce
  • 2 tbsp honey
  • 2 tbsp red rice vinegar
  • 1 cup boiling water for skin
  • 1 tbsp maltose for glaze

Method

  1. Mix salt, five spice powder, shaoxing wine, light and dark soy in a bowl. Rub all over the goose cavity. Leave skin dry.
  2. Truss the goose tightly. Hang over a tray in a cool place for 12 hours (or refrigerate overnight) until skin is fully dry.
  3. Whisk honey and red rice vinegar with the boiling water. Brush all over the skin.
  4. Hang the goose 6 more hours until skin is taut and translucent.
  5. Preheat oven to 220C / 425F with a tray of water in the bottom.
  6. Roast the goose on a rack for 30 minutes, then drop to 180C / 360F for 90 minutes more, basting with the maltose glaze every 30 minutes.
  7. Rest 20 minutes before chopping into bone in pieces with a heavy cleaver.

Tip from the editors. Dry skin is the whole game; if you can't hang the goose, dry it in a fridge uncovered for 24 hours.

Where to eat roast goose

Roast goose in Hong Kong

Yat Lok ★ 4.7

$$ CantoneseCentralUntil Daily until 22:00Cash only

Yat Lok on Stanley Street in Central plates Michelin starred roast goose on rice until late evening, the canonical Hong Kong post bar Cantonese carb.

OrderRoast goose lower thigh on rice.

TipOrder the lower thigh with extra plum sauce; it is the local nightcap.

Directions

Kam's Roast Goose ★ 4.5

$ Cantonese Roast MeatWan Chai

Kam's Roast Goose in Wan Chai is the third generation of the Kam family roast meat tradition, with a Michelin star, juicy crisp skinned goose and decadent.

OrderRoast goose plate with goose blood pudding.

TipTake a number at the door and expect 30 to 60 minutes; the goose blood pudding is a sleeper pick that locals order.

Directions

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