『吊燒琵琶鵝 Butterfly Roasted Crispy Goose』. It improved & the quality of this Goose has increased significantly. Skin was crackling thin crispy, but the meat remained moist gamey. @michelinguide @oadtop100 🌟
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• This very traditional dish initially used Duck #琵琶鴨. Albeit due to its labor intensive preparations & being an artisanal dish, the combination of modern factors means only higher end Restaurants can afford to make one. And high end places in HK serve Goose > Duck in 21st Century, so u could say it's even rarer to find a Duck version in HK after the 2000's. But overseas it's still predominantly the original Duck recipe
• Another point I never raised about this dish, is that most customers assume it is 'Cantonese'. But the naming of this dish was originally 京醬燒琵琶嘟, 京燒琵琶嘟嘟 😳. Which makes a reference to Beijing & its sauces, much like HK's #京都炸醬麵 , etc. A piece of our own Southern Culinary history worth studying about..
