You can’t miss the place when a full row of big, shiny roast geese hung behind the window. Goose King (燒鵝大皇) takes pride in serving fresh-off-the-grill goose on the busy food street in the grassroots neighbourhood of Sham Shui Po.

Meaty, tender juicy succulent meat with bronze crisp skin, splashed over with house soy sauce- their roast goose is a pure pleasure to get. What adds to the sensation is the old school setting where you can see and hear the Si Fu 師傅 (master, or cook) chopping meat quick and smooth working with a big knife and a tree truck chopping board. 

Nowadays it is common for a restaurant that sells Cantonese barbecue to set the grill-kitchen apart from the restaurant itself. For Goose King, the geese are all grilled in-house. So you can see steam coming out and marinade flowing out as the goose is chopped in half.

Locals love their signature goose leg with rice as a “luxurious” meal to satisfy their craving and hunger. For a slightly higher price, you get a huge portion of beautiful meat and flavorful rice or noodles served with plum sauce and ginger scallion oil.

Well, nothing is perfect. The goose specialist might underperform at times due to, I don’t know, the resentment towards the social-economic problem (if not political) the city is facing, maybe? Or, as most locals believe, the staff have had bad luck in horse betting.