Kam's Roast Goose
Cantonese restaurant · Soho ·
Michelin-starred Cantonese BBQ: signature roast goose & char siu
Michelin-starred Cantonese BBQ: signature roast goose & char siu
"For over 70 years, the Kams have been famous for their roast goose and this shop was opened by the third generation. But the goose extravaganza doesn’t stop at their juicy roast goose with crispy skin. Try also their silky, melty goose blood pudding or the decadent blanched noodles tossed in goose fat. Other Cantonese barbecue dishes glistening in the window are also worth trying. With only 30 seats, don’t be surprised to see a queue." - Michelin Inspector
"The restaurant is open daily from 11:30 a.m. to 9:30 p.m. The ordering and queuing system is peculiar: first you must ask the host or hostess inside whether they have any goose left, if they do they'll ask how many people, if sit-down or takeaway, and if you're ordering a half or whole goose (a whole one is probably recommended for six people, maybe a minimum of four if particularly hungry)." - Atlas Obscura
"Flip through any Hong Kong guidebook written before 2010, and Yung Kee was probably high on the restaurant list for its famous roast goose. It was a Hong Kong legend, but a high‐profile family feud regarding ownership of the restaurant divided the clientele. Many food lovers now prefer Kam’s; it’s operated by a portion of the family that left Yung Kee and took chefs with them. Although a much less glamorous establishment than Yung Kee, Kam’s lack of VIP rooms and frivolous banquet menus means that they concentrate on what they do best — Cantonese‐style barbecued meats. [$$]" - Janice Leung Hayes
