Chinese
Kam's Roast Goose 甘牌燒鵝
Manifesto
[01][Not Fine Dining] Famous for its roast goose for over 70 years, with crispy skin, alongside dishes like silky goose blood pudding, blanched noodles tossed in goose fat, and other traditional Cantonese roasts such as char siu and crispy pork, served in a compact 30-seat space that often features queues.
The Hand Behind
[02]Executive Chef
Wong Kwan Sang
Cantonese chef with over 40 years of experience, previously spent decades at the legendary Yung Kee Restaurant, mastering traditional roasting techniques under the Kam family
Location
[03]Ritual
[04]Hours of Service
Daily 11:30 - 21:30
Dress Code
Not specified.
Invite your friends
Fine Dining Map · Hong Kong Edition · Updated 2026
Manifesto
[01][Not Fine Dining] Famous for its roast goose for over 70 years, with crispy skin, alongside dishes like silky goose blood pudding, blanched noodles tossed in goose fat, and other traditional Cantonese roasts such as char siu and crispy pork, served in a compact 30-seat space that often features queues.
The Hand Behind
[02]Executive Chef
Wong Kwan Sang
Cantonese chef with over 40 years of experience, previously spent decades at the legendary Yung Kee Restaurant, mastering traditional roasting techniques under the Kam family
Location
[03]Ritual
[04]Hours of Service
Daily 11:30 - 21:30
Dress Code
Not specified.
Contacts
[07]Follow & Explore
Invite your friends
Fine Dining Map · Hong Kong Edition · Updated 2026