Laying The Golden Egg: The Return Of Lung Hin’s Roasted  Goose

The approaching holiday season means only one thing for the foodies who make Lung Hin their regular haunt: it's time to dine on the Premium Roasted Goose from Hong Kong again. In previous years, this Cantonese specialty was available "for a limited period, and only while the supply lasts." Diners intent on getting their fix would be practically checking the skies, anticipating the arrival of the exquisitely fattened, expertly roasted goose.

Ken Leung, the Chinese Executive Chef at Marco Polo Ortigas, knows only too well about the demand for this goose, and he regaled us with stories of how frenetic is the pace in his kitchen once goose season arrives. He wasn't just serving goose to the diners at Lung Hin, he had to prepare roasted goose in sufficient numbers to supply take-home orders, possible with enough advanced notice, and half-orders. So the best goose news of 2019 is undoubtedly this: that this delightful specialty will be available from now until February 3, 2020. For the first time, celebrating Chinese New Year with Lung Hin's Premium Roasted Goose is on the cards. How exciting!

To  help us appreciate just how the Roasted Goose makes a meal at Lung Hin so much more special,  Chef Ken treated us to an eight-course lunch that showcased the experience.

The meal started with a dim sum selection: Steamed Seafood Dumplings with Caviar and Asparagus, and Deep-Fried Shrimp Dumplings with Mayonnaise. I would highly recommend the steamed dumplings, while the fried dumplings are  different enough to warrant a try.

The soup course was Braised Fish Lips with Dried Scallop; an interesting selection if you like thick soups as opposed to clear ones. The Poached Garoupa with Mushrooms and Fish Stock was an immediate favorite, a variation on steamed fish with some flavor surprises.

The Stuffed Vegetarian Treasure is diced veggies stuffed into a "purse." I liked this one, but it’s more about presentation than giving you something genuinely different. My personal favorite were the Steamed Japanese Scallops with Minced Garlic and XO Sauce. This was strong on the garlic, which I loved, with big juicy scallops.

The Signature Lung Hin Fried Rice with Seafood and Dried Scallops is one variant of fried rice I would recommend; just don’t miss the salted fish element that one finds in other Chinese restos. For dessert was Mango Sago with Coconut Milk. Stuffed by this point, I  beat a hasty exit.

Lung Hin has maintained its lofty reputation for Cantonese cuisine, and they know that to stay ahead of the game, these specials and promotions are a must. Most Chinese restaurants specializing in roasts stick to duck, chicken or pork. Goose has always been a rarity and a specialty. With its premium roasted goose, Lung Hin  stakes a claim to be the goose ‘station’ of choice.

 ngaAvailable until February 3, 2020

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