Clinton Palanca

"My favorite roast goose restaurant is Sham Cheng Yue Kee, out in the New Territories. Most taxi drivers either don’t know it or don’t want to go there. But this place serves the best roast goose in the world."

Vkeong Lum

"Not only you can smell it, you can even taste that distinctive charcoal taste in the meat that very well sets it apart from the rest."

Ale Wilkinson

"Gary the goose (as I decided he was to be called) was enormous, served on two plates, suddenly making us feel a little greedy! Nevertheless, we managed pretty well and ate almost all of Gary who was perfectly succulent and very, very moreish."

Patrica Chong

"Indeed, the century eggs from Yu Kee were very nice! The yolks were neither runny nor too dry. I like the ‘bouncy’ consistency of the egg ‘white’ part. Eat the ‘white’ and yolk together, its contrasting texture complements each other, and thus, yields smooth mouth feel."

Simon Seow

"Man, the roast goose here is so damn juicy and the skin is so crispy. Words can't really describe my roast goose orgasm."

Patrica Chong

"Yes, the taste of the goose meat together with its crisped skin was so unbelievably good!"

Bernice Chan

"We enjoyed the crispness of the skin, as well as the smoky flavour of the meat from the charcoal oven. The goose slices had a conspicuous layer of fat under the skin."

Gabriel Choy

"I simply love dark century egg, especially when eaten with their ginger was simply amazing!"