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Roast goose in a bowling alley is a sentence you don't expect to type, yet here we are. This no-frills Cantonese barbecue spot sits inside a sports club, all bright lights and zero ceremony, and it's run by descendants of the family behind the old Yung Kee institution. The goose arrives lacquered amber with properly gamey meat, and the char siu has the kind of charred, fatty crust that makes everything else on the table feel like a distraction.
The awards strongest first
One number, weighted & current 65
How we scoreThe dishes from the writeups
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Roast goose
“Of course, the roast goose is the name of the game”
Eater -
Char siu
“But don’t sleep on the fatty char siu, with its deeply charred crust and juicy marbling, and for something a little different, pre-order the pipa goose, a spatchcocked goose with crispy skin.”
Eater -
Pipa goose
“for something a little different, pre-order the pipa goose, a spatchcocked goose with crispy skin.”
Eater
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