Glossy, crispy, chewy, and with a faint smoky aroma—roast goose is an absolute must-try in Hong Kong.

Text and photos byShao Sheng

The deliciousness of Hong Kong roast goose has long been famed, and Nang Kee Roast Goose in Sham Tseng stands out as one of the best. A friend even described it as tastier than many well-known roast goose shops—a sublime roast goose experience you can’t miss in Hong Kong.

This trip to Hong Kong wasn’t really about wandering aimlessly—it was a full-blown food binge. Although I rarely eat roast goose, seeing my friend recommend Nang Kee Roast Goose, said to be even better than many famous old shops, made me long to try it. So even though I was traveling solo this time, I made a special trip to Sham Tseng just to taste this legendary roast goose.

　Nang Kee Roast Goose is located in the Sham Tseng area. Getting there from central Hong Kong is a bit out of the way—I took the MTR to Tsuen Wan West Station and then transferred to a bus to reach Sham Tseng. Though the journey wasn’t very convenient, it was totally worth it for the roast goose that’s been haunting my dreams. Nang Kee Roast Goose’s official website also provides convenient transportation options for customers, so you can choose the most suitable method based on your needs. Of course, you can also ask the boss, David. The shop was founded in 1962 and has been in business for over 50 years.

　Nang Kee Roast Goose is located on Sham Hong Road in Sham Tseng. Once you arrive at Sham Tseng Village by bus, it’s actually quite easy to find—the sign is pretty big. You won’t have trouble spotting it. The boss, David, often travels to Taiwan and loves when Taiwanese visitors come—he gives anyone with a Taiwanese accent a 10% discount. That day, I had wanted to chat with the warm-hearted Boss David, but he got too busy and only told the staff to give me the 10% discount before disappearing. What a pity.

　There’s a portrait of Nang Kee Restaurant inside the shop that always brings a smile. The image of Nang Kee Restaurant with a backdrop of celebrities enjoying a meal together is quite memorable, but the staff said it was just painted for fun—they’re not sure if those celebrities have actually visited Nang Kee.

　Seoi fen (rice noodle vermicelli soup). Since I was there alone and wasn’t very hungry, I only wanted to eat roast goose. But eating roast goose on its own felt a bit empty, so the staff suggested I try seoi fen—they said Hong Kong people usually eat roast goose with seoi fen. The seoi fen had simple toppings like preserved radish and chopped scallions.

The texture of the seoi fen was similar to that of rice vermicelli, just a bit finer. The broth had a sweet and mellow flavor, though it was a bit heavier due to the preserved radish. The seoi fen itself didn’t have much flavor, but its Q-texture was great, and after soaking up the savory broth, it tasted pretty good overall.

Roast goose. Since I was there alone, I could only order the smallest portion, the regular-sized roast goose. Even so, the portion was actually quite large for me—I could easily get full just eating the roast goose. That’s the biggest downside of solo travel: your food choices become much more limited. But just the color of the roast goose skin was enough to make me eager to dig in.

At Nang Kee, roast goose is best enjoyed with their special plum sauce. Since roast goose has a bit of fat, eating too much can get a little greasy. Pairing it with plum sauce not only cuts through some of the richness but also adds a refreshing flavor that really elevates the taste of the goose.

The juicy roast goose sizzled right in front of me. Nang Kee Roast Goose is roasted with charcoal, giving it an extra smoky aroma. The goose is also delivered fresh daily from Guangzhou, so the quality of the meat is undoubtedly top-notch.

The roast goose has a bit of fat, but it’s that layer of fat that’s the key to its deliciousness. The skin of Nang Kee Roast Goose is extremely thin and crispy—you can tell how much effort goes into achieving such crispiness. When you pick up a piece, the juices drip down enticingly. The meat itself isn’t tough or dry; instead, it has a satisfying chew. When you bite into the crispy skin, tender meat, and fatty parts, you also get the smoky aroma and the fragrance of the plum sauce. The explosion of flavors in your mouth is absolutely unbeatable. Being able to come to Sham Tseng and enjoy this dreamy roast goose was truly wonderful.
The quality of Nang Kee Roast Goose is truly beyond words. Even though I went through so much trouble to get to Sham Tseng that day, I thought it was completely worth it. Even with the 10% discount, the meal cost me 133 HKD, but I felt it was well worth it. It’s just a pity that I couldn’t try any other dishes because I was alone. But just having the perfect roast goose was more than enough to satisfy me. Next time I visit Hong Kong, I definitely want to come back and taste this incredible Nang Kee Roast Goose again.

Nang Kee Roast Goose
Address: 13 Sham Hong Road, Sham Tseng
Phone: +852 2491 0392, 2491 9829
Fax: +852 2491 9791
Business hours: Monday to Friday    11:15–15:15, 17:15–22:30
Saturday, Sunday, and holidays    11:00–22:30
Transportation info:http://www.nangkee.com/contact.php
 

Shao Sheng’s Wandering Journey
Every journey, every trip is a quest. Though I’m not always sure what I’m searching for, what I ultimately gain is often more than I imagined. And so, my wandering journey will continue, without end.