Simplicity and complexity in a single item. Served alone on a plain white plate. Kappow! Let’s start from the outside and work our way in. The marinade is made with superior dark soy sauce, sesame oil, ginger, garlic, star anise, cloves and a dozen other ingredients. Then the skin which doesn't make sense. How can something so wet be so crispy? It nearly shatters on bite. Finally, you get to the goose meat itself which is multi-coloured ranging from reddish to pink to brown depending on which part you’re eating. It is like several different items all wrapped up into a single wondrous item.

Conveniently located at Central, this branch is much more accessible than their Tai Po home branch in northern part of Hong Kong: Block A, Po Wah Building, 5 Tai Ming Lane, Tai Po.