甘牌燒鵝

เราว่าเราคงปากคนไทยอ่ะ 5555 ห่านทั้งเค็มและมัน หมูทั้งหนาวและมัน เลี่ยนนนนนนนนนนนน ราคา1858บาท มีข้าวอีก 2ถ้วย #jan2019 #อันนี้แพตครั้งสุดท้าย

実に、カムバーイシーウオーの物価は高くて、まずいでした。私たちは二十分の並べるの時がかかりました。 バーベキューグースはパリパリじゃないで、柔ない。香りがない。 甘牌燒鵝其實貴而唔好食。要排隊得20分鐘，先可以入去 燒鵝外層唔脆，而且肉唔淋：甘香味又無。

甘牌燒鵝 Kam's Roast Goose is famous because the Young 3rd Generation Owner and Chefs came from the historical Yung Kee, and the Michelin 1 Star migrated to here instead. To me this is a bit of a farce for the HK Food Scene - although the Roast Goose and other items here are decent on most days, the original Yung Kee has one of the most traditional, sophisticated and poetic meaningful Chinese Food Menu's on this planet. Many current generation eaters go to Yung Kee only for Century Year Old Eggs & Roast Goose without understanding its history. Fast forward to now, no offence to the Kam's but they only do the sellable items to make a profit. Whereas the original Yung Kee still does the traditional and labour intensive dishes, but got kicked off the Foodie's and Michelin list instead... And back to here, most items are good but the goose meat can be dry sometimes. The best item here is actually the Charsiu (Special Belly Cut) & Gold Coin Chicken to me! Score: ★★★ 1/2 to ★★★★