where jess ate

After a long drawn out legal battle between brothers over Yung Kee restaurant, younger brother Ronald Kam Kwan-lai gained control of the restaurant while Kinsen Kam Kwan-sing branched out on his own to open up Kam’s Roast Goose.

At one point, Yung Kee had one Michelin star which it lost in 2012. They haven’t regained it since. On the other hand, Kam’s Roast Goose was awarded one Michelin star in 2015. An impressive feat given it only opened in 2014.

Located in Wan Chai, our group of four arrived at the restaurant just before it opened on a Sunday and a line had already formed. The space seats around 30 people and has a clean and modest interior.

As the name of their restaurant would indicate, roast goose is their specialty. We ordered half a Roast Goose (255 HKD half / 490 HKD whole) which arrived glistening in grease which kept the meat incredibly tender and juicy. It was certainly delicious but my only complaint would be the skin. It just wasn’t as crispy as I would’ve liked.

Roast goose is traditionally eaten with noodles (“lai fun”) in soup so I recommend ordering these noodles on the side to accompany the goose.

Up next was an order of Pork Belly Char Siu. I’ve never had char siu made with pork belly before but I feel like more restaurants should do this. It was extra fatty and incredibly indulgent. I really enjoyed it and found myself eating more than my fair share! If you’re sensitive to eating fatty meat, I’d suggest ordering their regular char siu.

A small side we ordered was the Preserved Egg with Pickled Ginger (half per order). The preserved egg had a slight bitterness to it and paired nicely with the sweet pickled ginger. I’m not usually a fan of ginger but I thought this was a great combination. The egg yolk was also noteworthy – I loved the gooeyness of it.

For some greens, we ordered some Steamed Chinese Lettuce. It was cooked well as the veggies still retained a nice crunch. We definitely needed something to make us feel a little less guilty from indulging in the rich meat dishes.

Overall, we had a great experience at Kam’s. Their roast goose was delicious, as expected, but the pork belly char siu was also a home run for me. The service was pleasant and we didn’t feel rushed, both of which are a big bonus when dining in Hong Kong.

 At a glance:

• Awarded one Michelin star in 2015
• Seats around 30 people; clean, modest interior
• Located in Wan Chai
• Must-order: roast goose, pork belly char siu

Ratings (out of 5):

• Food: 4 stars
• Service: 3.5 stars
• Atmosphere: 3 stars