Chung Wah Roast Goose — Review by Luke Martin
Hong Kong, China — Cantonese roast meat
This video features a 24-hour Hong Kong meat tour visiting three roast meat restaurants, with the main focus on Chung Wah Roast Goose in Yau Ma Tei. The reviewer praises the exceptional roast goose with its signature crispy skin and juicy meat, calling it some of the best he's ever had, and highlights the restaurant's unique live streaming system that ensures customers get hot, fresh meat.
What was great: The roast goose with crispy, paper-thin skin that melts in the mouth, juicy meat, smoky flavor, char siu with sweet honey glaze and crispy burnt ends, siu yuk crispy pork belly, friendly staff, live stream countdown system for fresh hot meat
What could improve: Nothing mentioned
The Dishes
The star of this episode is undoubtedly the roast goose at Chung Wah Roast Goose. The reviewer describes it as having paper-thin, crispy skin that is oily and rich yet somehow melts and liquefies on the tongue. The meat beneath is incredibly juicy and smoky, with a delicate balance of texture and flavor. The goose is stuffed with a secret recipe filling and dry-aged overnight before roasting. The reviewer also samples the char siu from Sun Kwai Hong in Chai Wan, which features sweet honey-glazed pork with burnt crispy ends that are described as the best part. Additionally, siu yuk (crispy pork belly) is tried and eaten with mustard, offering super crispy skin and rich, fatty meat. At Chui Fo Tai Poon Restaurant in Wan Chai, soy sauce braised chicken is sampled, served with scallion oil and described as a nice lighter alternative to the heavy roasted meats.
The Experience
The experience varies across the three establishments. Sun Kwai Hong is a cramped, legendary spot with only two tables and constant lines of eager locals. It's authentic and chaotic, with the reviewer noting this is 'as Hong Kong as it gets.' The staff is very friendly and even provide complimentary soup. Chung Wah Roast Goose is a fairly new restaurant located right outside Yau Ma Tei MTR Station, where the reviewer is invited into the kitchen to see the roasting process. Chef owner Rubio provides insight into the preparation and dry-aging process. This restaurant features a unique live streaming countdown system so customers know exactly when fresh roast goose is ready. Chui Fo Tai Poon Restaurant in Wan Chai is described as iconic but a bit touristy, yet still frequented by locals and serving high-quality meat.
Value & Pricing
No specific prices are mentioned in the transcript, though the reviewer notes getting a tea time special at Chui Fo Tai Poon with smaller portion sizes since they had been eating heavily throughout the day.
Notable Moments
That is so good. The skin is like paper thin and crispy. It's so oily and rich. But the meat is also so juicy on the other side.
That is the juiciest goose I've ever tasted. Crispy skin, beautiful flavor, smoky. Man, that is phenomenal.
Somewhere between a solid and a liquid. Just immediately liquefies. I love it.
The reviewer is invited into the kitchen at Chung Wah to witness the roasting process and see the geese hanging in the oven with their dripping skin.
The Verdict
Chung Wah Roast Goose emerges as the clear winner of this meat tour, with the roast goose being described as possibly the best the reviewer has ever tasted. The key differentiator is the live streaming countdown system that guarantees customers receive hot, fresh meat without waiting in long lines. The reviewer specifically recommends this establishment over other famous restaurants with reputations for long waits and older, dried-out meat. This restaurant is best for anyone seeking exceptional roast goose in Hong Kong who values efficiency and quality while avoiding long queues.