It's movie night and I needed to grab a quick bite before the show, so I took the opportunity to go back to Yat Lok (一樂燒鵝). I haven't been back for almost 2 months, and it was about time I got my roast goose fix.
February 17, 2015
Last star in the Year of the Horse
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It's movie night and I needed to grab a quick bite before the show, so I took the opportunity to go back to Yat Lok (一樂燒鵝). I haven't been back for almost 2 months, and it was about time I got my roast goose fix.
Roast goose with rice (燒鵝飯) - you know, it's hard for me to find a roast goose I love more than what I get here. The dark roasted, crispy skin. The deep, layered flavors which are dominated by five spice (五香). That wonderful layer of fat just beneath the crispy skin. Love it. And for the first time in a long time, I'm having it over steamed rice and not over a bowl of rice flour noodles in soup (瀨粉).
Kailan (芥藍) - simply blanched. No added oil or sauces so that the sweetness in the veg can shine through.
A quick in-and-out, but no less satisfying than a long, drawn-out multi-course feast.
It's movie night and I needed to grab a quick bite before the show, so I took the opportunity to go back to Yat Lok (一樂燒鵝). I haven't been back for almost 2 months, and it was about time I got my roast goose fix.
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