The first-timer

Last week I found out that my trader has never been to Yat Lok (一樂燒鵝), so I decided to take him for a taste of my favorite roast goose in Hong Kong.  We went a little bit early to avoid the long lines, and thankfully we were seated right away...

Rice flour noodles in soup with roast goose (馳名脆皮燒鵝瀨粉) - knowing how they ration their drumsticks, I decided to let my trader have the drumstick while I just had the regular goose.  No, I will never get tired of the flavors coming out of this goose... and I relished all the fat underneath the thin and crispy skin.

Blanched choy sum (菜心, 全走)

After we were done, my trader told me he understood why I love this roast goose so much.  Well, it's certainly a helluva lot tastier than the stuff you get at Yung Kee (鏞記酒家)!