Kam’s Roast Goose

Kam's Roast Goose is a small restaurant on Hennessy Road in Wan Chai dedicated to Cantonese roast meats. It is run by the third generation of the Kam family, whose grandfather, Kam Shui Fai, founded the famous Yung Kee restaurant in 1942. The restaurant was awarded a Michelin star in the Michelin Guide Hong Kong and Macau 2018 and is often described as one of the more affordable Michelin-starred places in the city. The dining room seats only about 30, so queues are part of the experience.

The roast goose is the reason to come. Order it on its own to share, or on rice for a quick lunch. The other roasts are just as worthwhile, including char siu, crispy roast pork, crispy suckling pig and soy sauce chicken, and a mixed plate is the easiest way to try several at once. Adventurous eaters can try the goose blood pudding, and the blanched noodles tossed in goose fat are a simple, rich side.

The restaurant's website lists opening hours of 11.30am to 9.30pm. Service is brisk and tables are close together, so expect to share at busy times. Meals are quick, and most visits last 30 to 45 minutes. Prices are moderate, and a satisfying meal costs far less than at a hotel Cantonese restaurant. To avoid the longest queues, arrive just before opening or in the mid-afternoon on a weekday.

It suits food lovers, small groups and travellers who want to try one of Hong Kong's signature dishes without the formality of fine dining. It is less suited to large groups, given its size. If you want to understand the city's roast meat tradition, compare it with Yat Lok in Central, another family-run specialist with a Michelin star.

Wan Chai is easy to reach by MTR from Central or Causeway Bay. Afterwards, the older streets of Wan Chai are worth a wander, and the Star Ferry from Wan Chai Pier crosses to Tsim Sha Tsui if you want to continue to Kowloon. The family describes its aim as offering memorable food and service in a warm, family-oriented setting, in tribute to the grandfather and father who built the business.