Expect to queue for half an hour or more to worship at the oily altar of perfectly roasted goose. A spin-off from Central's famed Yung Kee Restaurant, Michelin-starred Kam's still upholds the same strict standards in sourcing and roasting. The best cut is the upper thigh (succulent but less fatty), which can be had with steamed rice or seasoned noodles.
Besides the crisp-skinned fowl, other barbecued meats such as roast suckling pig are well worth sinking your teeth into. If you don't mind ordering your goose to take away, you can get it almost straight away.
