Hong Kong’s Traditional Siu Mei
相信燒鵝會是很多人的必食燒味，我就由細到大都咁中意食！充滿油香和脆脆的外皮總是教人難忘！
Hong Kong-style roasted meat, siu mei (燒味), or the cured meats hanging in restaurant front windows, dripping in flavourful juices - is one of Hong Kong’s signature cuisines.
冰皮燒鵝 Crispy Roasted Goose
Whole (HKD568)
Half (HKD285)
Top Half (HKD140)
Bottom Half (HKD150)
Leg Thigh (HKD118)
外皮脆身，而且肉質嫩口鮮美。
這款燒鵝以冰湯粒冷卻之後就再利用獨家的醬料放入燒爐以高溫燒製以成，這種做法既能保持肉質的嫩滑，也能使鵝皮香脆，而且肉汁鎖住在中間，每口都充滿了油香，不知不覺就吃下整碟。
When preparing crispy roasted goose, the whole bird was first cooled down with freeze soup, then stuffed and finally roasted inside a stove. The resulting dish a crispy skin with a bright sheen and juicy meat, and is served with plum sauce or a sweet and sour sauce. A must-try here!
@hk_goose
尖沙咀樂道19號
No. 19A Lockroad, Tsim Sha Tsui, Kowloon
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