My number one goose chase

by Charles David

Succulent Goose FleshVertically dense, Hong Kong remains a financial hub of global impact. Adventure abounds in its history: Kowloon Bay teems with great tales as one takes in the panorama of vessels afloat. It’s skyline is an amazing cobble of sleek glass towers, colonial British structures, beautiful pagodas and other traditional structures.

Which is all well and good. But Hong Kong is also one of the world’s greatest food cities and, I have come on an adventure, into the magnitude of Cantonese culinary bounty. I come for goose, precisely spiced, crispy skinned, luxuriously fatted, and the succulent dark tender flesh within. On this, my premier excursion to Hong Kong, a dear friend living here had sworn by the roasted goose at Yue Kee, one of the few restaurants since the 50s, still using charcoal ovens to cook their goose. No pun intended. I couldn’t wait to sink my teeth into some of this famously juicy meat.

I touched down in Hong Kong and I was salivating like a cartoon coyote. I boarded the airport express, and was on my way, taking in the bustling sceneries, and vibrancy of this energetic city embraced by the surrounding beautiful emerald-green mountains. Once settled into Yue Kee, we started the evening’s pleasure over a soothing cup of Maofeng tea of the Yellow mountains, followed by a nice fruity white from the riesling collection, a fine one to encourage the appetite to acts of bravado. Yue Kee’s customer base is a great mix of locals and enthusiastic world travelers. The decor was a template for many familiar restaurants in San Francisco, Flushing Queens and others throughout the globe.  I had only eyes and the palate for goose. Ok, we’ll do the deep-fried squid with spiced salt and soy sauce goose intestines. Tasty, I know. And, yes a little palate balancing with something green. One came steamed to a verdant perfection, the other had spent but a blink of an eye tossed in a sheer veil of roasted sesame oil. All this accompanied by steamed white mountains of fluffy rice, which was to me the epitome of Cantonese snacking. And one of the best meals I ever had.

In the evening we took a drive. The sun had eased behind those lush green mountains, but the heat and frenetic bustle buzzed on. Driving towards Victoria Peak, we were soothed by fresher, cooler air, as we made our way up along the winding roads. Once atop the glorious Victoria Peak, the view over-looking the entire city, stretching to infinity and beyond simply takes the breath away.