Yue Kee, a family-run roast goose restaurant in Hong Kong, has been following the same recipe for the past 60 years. Raymond Ng is its second-generation owner. He learned how to marinate and roast goose from his father. Even though the process takes hours, he has no plans to change it.
Cantonese Roast Goose: Chef's Plate (Ep. 8)
Oct 22, 2018